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Aug 31, 2007 05:20 PM

Leftover Manicotti Filling?

Any suggestions what to do with leftover manicotti filling? I have no more shells left :-( Only have about a cup of filling too, not much but don't want it to go to waste.


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  1. You could make ravioli with it..

    Or, depending on what's in the filling, you could use it as a filling in omelets.

    1. I nibble when I cook; I never have problem with leftover pasta fillings :)

      1 Reply
      1. re: bkhuna

        I was nibbing :-) But, still leftover :-)

      2. Cut a large round tomatoe in half and top each half with your leftover ricotta/mozz filling. Sprinkle with fresh basil or oregano and more mozz and toast in the toaster oven or broiler. Low fat, gets a veggie in your diet and use up that luscious filling

        1. Cut the heads off of artichokes and scoop out the center leaves and fur; combine filling with a little bit of bread crumbs, and lemon juice, garlic if desired, then bake.

          Refrigerate it, and use it to fill omelettes tomorrow morning.

          4 Replies
          1. re: Emme

            I have had that same "problem". I put dollops of the seasoned ricotta (I assume that what you're using?) along the edges of the filled stuffed- shell pan and cover with sauce and then bake. When serving, you can top each plate of stuffed shells with said dollop.

            1. re: Emme

              Wow, LOVE the artichoke idea! My husband is an artichoke freak. Thanks for that one!

              I wonder how this would be for a baked mushroom filling also, now that I'm thinking about it?

              1. re: sivyaleah

                mushrooms, eggplants, zucchini -- anything that takes to stuffing.

                spread on baguettes with sliced tomatoes and broil.

                steam some leeks, sliced long-ways, top with cheese and broil.

                cook linguine and toss with the leftover cheesey stuff.

              2. re: Emme

                I also love ricotta on pizza... Layer tomato sauce, then a layer of filling, then mozzarella cheese; bake. Five minutes before done, remove from oven and sprinkle with parmesan, returning to oven to melt. Before serving, dollop more ricotta on top.