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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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posted:
3/22/2008
so good
posted:
3/16/2008
This is one of the best recipe that I have tried. It was really easy and fun to make.
posted:
3/16/2008
this was better than i thought it would be. i didn't have any pesto so i thawed some frozen spinach i had on hand. i also used spaghetti sauce that had italian sausage in it. it was very messy but i didn't cook the noodles all the way and that helped a little. i think this is a good recipe to add too and flavor it how you'd like.
posted:
3/16/2008
This was really good! I've never done much cooking with pesto before, and I was pleasantly surprised at the flavor it added.
posted:
3/15/2008
This is an awesome recipe. The first time that I made it, everything seemed perfect. I would let everyone know to let the noodles cool down completely before handling them! The second time I made it, the noodles were too crispy when I took it out of the oven. I think I may have cooked it in the oven too long. Great recipe over all!
posted:
3/11/2008
This was great! Putting the cheese/pesto mixture in a plastic bag made filling the pasta an easy, mess free step. My family loved this meal - the addition of pesto to the ricotta mixture was a fresh addition and a nice change to this traditional dish. I will make this meal again and again.
posted:
3/11/2008
This is so easy to make, that's my #1 reason I love it and it tastes so good! My five year old son ask for it all the time!
posted:
3/10/2008
I use more pesto than it calls for and 2 eggs instead of one. I also use about 25 large shells instead of manicotti for the pasta. I boil them for about 8 minutes so they are still firm and they cook the rest of the way in the oven. I use a spoon to fill them. If you want everything perfect than boil extra shells because sometimes they are cracked a little before you even start. We don't really care if they are cracked and you can make them hold together with the cheese mixture anyways and with the sauce on top you can't see the flaws. I use a whole jar of spaghetti sauce, spread a little on the bottom, add the shells and then spoon all the rest of the sauce on top. I make this quite often.
posted:
3/7/2008
Great, I made this for my wife and I. We both loved it.
posted:
3/5/2008
THIS WAS OH SOOO EASY AND SOOO VERY GOOD. MY HUSBAND SAID TO MAKE SURE IT WAS ON THE DO OVER LIST. WE BOTH LOVED IT.
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