Easy Baked Manicotti

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video by: kraft

Italian restaurants ain't got nothin' on your kitchen. Rich, homemade pesto manicotti is easier than it looks. Our video walks you through it, and you get all the complimen...read more

time

prep:

15 min

total:

55 min

servings

total:

6 servings

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What You Need

cups spaghetti sauce, divided

1-3/4

cups POLLY-O Original Ricotta Cheese

1-1/2

cups KRAFT Shredded Mozzarella Cheese

1/2

cup KRAFT Grated Parmesan Cheese

egg, beaten

1/4

cup pesto

cooked manicotti shells, rinsed in cold water

Make It

HEAT oven to 350°F.

SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.

FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.

BAKE 40 min. or until heated through.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes enough to serve 6.

Substitute

Substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the ricotta and/or KRAFT 100% Grated Romano Cheese for the Parmesan.

Variation

If you prefer a more traditional style manicotti, simply omit the pesto.

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catherine.hunt2

posted:2/8/2006

yeah!

lauraluvsed

posted:2/8/2006

I Thought this would be hard to make it wasn't I added Crushed red peppers to the cheese mix to make it a little more spicy it came out Great!

tdalco

posted:2/8/2006

so easy and the filling is just wonderful! my 10 year old can make this, and now does!

jutebugjr

posted:2/6/2006

Love this recipe!

rsharrigan

posted:2/4/2006

This was very easy to make and came out very flavorful and cooked just right. Everyone loved it, even my picky 3 year old. I added sundried tomato and basil. I will make it again very soon!

Irlie

posted:2/3/2006

I have made this recipe twice. The last time I used the sea shells. both were very good. My family says it's one of their favorites. Everyone should try this.

a cook

posted:2/2/2006

This was delicious, and not difficult to make. You definitely want to cook the noodles al-dente so they don't fall apart when you pipe the cheese into them. I added sundried tomato pesto in addition to the basil pesto (just a teaspoon), it made the cheese so flavorful. This is something I will definitely make again!

ladynr81

posted:2/2/2006

I loved this recipe! I made it for my husband and his friend and they devoured it! It was so easy to make and very delicious! I love the tip about turning a freezer bag into a piping bag! That worked really well! Thank you I will be making this again.

farrett

posted:2/2/2006

I love almost anything Italian and this was definetly a winner. I kind of combined the kraft foods recipe with the recipe on the back of the manicotti shells box. Both were very similar, I did not add any pesto sauce and it was delicious. Out of habit I automatically bought fat free ricotta cheese which cut back on some of the fat content. It's not something I would make on a regular basis beacause I'm trying to cook healthy low fat meals but it's a good once in a while meal for us. I wish I could get it to look as pretty as the picture but that's virtually impossible when you pour the sauce over the pasta and bake it in the oven. Everything kind of gets mixed together unless you cooked everything separately. I also didn't boil my pasta too long so that it would maintain it's shape for filling with the cheese. The pasta will continue to cook while in the oven. My kids loved this one too. (Using the plastic bag to insert the cheese was brilliant)

mooneymt

posted:2/1/2006

I have never made manicotti before but this was SO easy and VERY yummy. My family could not get enough of them!!