Easy Baked Manicotti

photo 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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skettie crocker

posted:10/17/2010

Great basic recipie! Perfect to add sundried to,atoes, meat or veggies ;o)

a cook

posted:9/1/2010

Not easy to assemble.

whatever.works

posted:8/21/2010

Would rather make slow cooked lasagna...easier to make and more flavor.

lnb6146

posted:8/4/2010

Just wonderful! I always order manicotti at Italian restaurants and this ranks right up there with the best. My husband absolutely loved it!

kudgoddess

posted:7/27/2010

This was SOOOOOOO good and super easy! Wow, I can't wait to make this again. I only made half the serving size, just encase it wasn't good. But it was amazing, will be using up the rest of my leftover ingredients next week. Thank you! Best recipe I've made off this site yet.

mamagump38

posted:7/23/2010

This recipe is easy,the only problem I had was in stuffing the noodles...that was a 2 person job, one to hold the noodle the other to fill it. The noodles kept ripping as they filled. I think next time I will just use the large shell noodle instead.

caroldenisse

posted:6/21/2010

We just love this recipe. Its easy and very tasty. I serve it with a side salad and garlic bread. Love it....

Jennyk0805

posted:6/9/2010

I've made this recipe many times and love it every time. I made it last night and had the prep almost done when I realized I didn't have any pesto. I made something quick with dried basil, garlic powder, salt and olive oil. It wasn't as good as pesto, but it worked well as a substitute!

weezer0421

posted:6/7/2010

Super easy. I knew I wouldn't have much time to make it, so I premade the cheese filling and put it ziplock bag back in the fridge. Don't over look the noodles they'll just break! Only needed 30 mins to bake! I will forsure make this again!

agbdiva

posted:5/29/2010

This tasted so good! I used Prego traditional sauce. The assembly took some time. I cut the corner of the plastic bag too big and had to put the cheese mixture in by hand. It was worth the trouble.