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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cbrociek

posted:1/3/2008

It was really good however it did not make enough cheese filling so you need to double it.

a cook

posted:12/20/2007

Excellent, easy recipe. My husband loved it! There was nothing left. I'll be making again soon!

dmd2009

posted:12/18/2007

I have probably made this about 10 times and it's one of my favorites. I always use pesto and also add a clove of fresh garlic. It tastes like something you'd order at Olive Garden or Carrabba's.

a cook

posted:12/12/2007

I'll be the first to admit I am a terrible cook, but really wanted to make a nice dinner for my boyfriend. This was idiot-proof and delicious! I also overcooked the manicotti on the first try, but because I don't trust myself, I had a spare "just in case box" and cut down the boiling time, and it worked perfectly. He enjoyed it and I have lost my "disaster in the kitchen" stereotype!

SARAH11280732

posted:11/29/2007

i loved it

lanne77

posted:11/18/2007

This is one delicious meal! I make it for my family often. It is relatively easy and checkbook friendly.

frogstar1109

posted:11/14/2007

This is really good but very messy to make.

a cook

posted:11/8/2007

Ive made this a few times and everyone loves it! I leave out the pesto (family doesnt like) and replace with parsley flakes. I aslo use canalloni noodles cause it makes more :)

Samantha426

posted:11/4/2007

This recipie is out of sight. I made it for my family one night using shells instead of the manicotti. My kids even loved it. It is so easy to make and fun too.

Clare Picker

posted:11/2/2007

This is such a great recipe. I was scared to try a filled pasta like this, but I refrigerated my noodles and that made them really easy to fill. I served it to my husband as part of a romantic dinner (with the "Oreo Truffles") and it was so perfect. I also omitted two of the noodles so there was plenty of sauce (they wouldn't fit in my pan!). The pesto gives it a wonderful flavor. I will make it again!