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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Manicotti shells, as a type of pasta, provide complex carbohydrates which are a primary energy source for the body. Enriched versions offer beneficial B vitamins like niacin, thiamin, and folic acid, as well as iron. They are naturally low in sodium and fat, making them a suitable base for nutritious meals when paired with healthy fillings and sauces.
Per 100g of dry manicotti shells, there are approximately 371 calories and 74.3g of carbohydrates. They also contain about 12.8g of protein and 1.5g of fat, contributing to satiety and providing essential nutrients.
While manicotti shells provide complex carbohydrates and some protein for satiety, they are calorie-dense. For weight loss, focus on portion control and pair them with lean protein fillings (like ricotta or lean ground meat) and plenty of vegetables to create a balanced, satisfying meal that fits within your calorie goals.
Traditional manicotti shells are made from wheat flour and are not gluten-free. However, gluten-free versions made from alternative flours like corn, rice, or legumes are widely available for those with gluten sensitivities or celiac disease.
Most dry manicotti shells are vegan, typically made from durum wheat semolina and water. Always check the ingredient list, as some fresh or specialty pastas might contain eggs or other animal-derived ingredients.
Diabetics can eat manicotti shells in moderation, but portion control is crucial due to their carbohydrate content. Pairing them with high-fiber vegetables and lean protein fillings can help manage blood sugar response. Opting for whole wheat versions can also provide more fiber, which slows sugar absorption.
manicotti shells is a versatile ingredient found in cuisines around the world. With 371 calories per 100g and 12.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 2 recipes featuring manicotti shells with step-by-step instructions.
Browse recipes →Manicotti shells are typically boiled in salted water until al dente (partially cooked but still firm), then drained and allowed to cool slightly before stuffing. They are then filled with a mixture (often ricotta cheese, spinach, or meat) and baked in a sauce until heated through and bubbly.
Yes, it is generally recommended to par-boil manicotti shells until al dente before stuffing and baking. This ensures they cook evenly and don't become too soft or break during the stuffing process, and prevents them from absorbing too much liquid from the sauce during baking.
Uncooked manicotti shells should be stored in their original packaging or an airtight container in a cool, dry place, away from direct sunlight and moisture. This helps prevent them from absorbing odors or moisture, which can lead to spoilage and reduce their quality.
Uncooked, dry manicotti shells have a very long shelf life, typically lasting 2-3 years past their 'best by' date if stored properly in a cool, dry pantry. Once opened, they should still be used within a similar timeframe for best quality, though they rarely spoil if kept dry.