Filled Manicotti - Kraft Recipes Top
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Filled Manicotti

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  • Toss bacon into big bowl. I use a food processor and LIGHTLY grind the cooked chicken breasts - you don't want to over-process it - you have paste. Toss in bowl with bacon. Toss in the well-drained spinach. You can use fresh-chopped it you prefer. Add the garlic and sprinkle with fresh or dry Italian herbs. Add 1 pkg. of the parmesan cheese. Add about 1/2 to 2/3 of the bag of mozzarella cheese. If you found fresh mozzarella, dice it in small cubes and toss in. Add about 1/2 of the ricotta cheese. Hand mix and see how it "comes together". Add 1 tub of Alfredo sauce and mix in. If it seems a little dry - add the rest of the ricotta cheese and/or more sauce. You really can’t mess it up - I just throw it all together in a big bowl. (You can stop hear and refrigerate overnight, then assemble the next day.)
  • Then, take the baking dish you're going to use and spray with spray oil. Thin down your remaining Alfredo sauce with 1 cup of water and mix together well. Hold the raw (yes UNCOOKED) tube in your hand and stuff it with the filling. I sort of roll it like a long meatball and then slide it in, then add a little more to make sure it's filled up. Set them in the pan and then pour the watered-down sauce over. Top with the rest of the mozzarella cheese, and another bag of parmesan cheese. (You can also stop here, refrigerate and back the nest day.)
  • Bake at 325 for about 45-1 hours. Longer, maybe, if it was cold out of the fridge. If it starts getting brown and/or you're not ready for dinner, just "hold it" by turning oven to 200 degrees, and covering loosely with foil.

Special Equipment Needed


* I use - probably only 1, I think there are 12 or 14 in a box. ***Or, to lower the $$, use Knorr "Four cheese" and "Garlic Herb" sauce packages - (2 and 2 ea) do not use the packaged Alfredo - it has no taste. Remember though, you have to MAKE the sauce - not use it dry.

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