This 3-cheese stuffed manicotti recipe is made extra easy by using no boil lasagna noodles instead of pasta tubes. That means no need for a piping bag to fill them, and they come together so quickly. They’ll be ready to bake in just 10 minutes!
Pour 2 inches boiling water into a 9X13-inch baking dish. Add the noodles (alternating directions so they don't stick), and let them soak about 5 minutes, until they’re pliable enough to roll up.
Remove the noodles from the water and place in a single layer on a clean kitchen towel (non-terry) or paper towels. Discard the water in the baking dish and dry the dish to use for assembling and baking the manicotti.
Meanwhile, add the ricotta, sour cream, mozzarella, Parmesan, parsley, egg, and salt to a large bowl and stir to combine well.
Spread about 1 1/2 cups of the marinara sauce on the bottom of the baking dish.
Dollop about 1/4 cup of the cheese mixture the edge of each noodle. (I like to use a cookie scoop for this.) Roll up the noodle and filling into a tube shape and arrange in the baking dish seam side down.
Pour the remaining sauce evenly over the manicotti and sprinkle with the Parmesan.
Bake, uncovered, until the sauce is bubbly and the noodles are tender, 35-40 minutes. Let cool for about 10 minutes before serving. Garnish with fresh chopped parsley and additional parmesan cheese, if desired.
*I’m using no-boil flat sheets of lasagna, you’ll find them next to the regular wavy long noodles, and the brand that I see most often is from Barilla. I’ve also seen them at Trader Joes before. PS - The Barilla noodles also come in a gluten-free variety if you have a sensitivity.