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20 servings, 2 manicotti each
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Serve this classic dish with your favorite hot steamed vegetable.
Prepare as directed, substituting 2 pkg. (8 oz. each) dry manicotti for the homemade pasta. Cook as directed on package, omitting salt. To fill manicotti, spoon cheese filling into resealable plastic bag; seal bag. Cut off one bottom corners of bag; squeeze filling into manicotti. Makes 10 servings, about 3 manicotti each.
Omit parsley. Add 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained, to the prepared filling. Continue as directed.
Omit the homemade dough. Mix 3 cups flour, 3 eggs and 3 cups water in medium bowl with whisk until blended. Heat small nonstick skillet on medium heat. Drop 2 Tbsp. batter into center of skillet; tilt pan to make thin 5-inch circle. Cook 20 to 30 sec. or until tiny bubbles appear on surface and edge begins to pull away from side of pan; turn over. Cook an additional 20 or 30 sec. or until cooked through. (Do not brown.) Repeat with remaining batter to make a total of 36 manicotti rounds. Spread scant 1/4 cup ricotta cheese mixture onto each dough round; roll up. Place 18 of the manicotti, seam sides down, over 1/2 cup pasta sauce in each baking dish. Continue as directed. Makes 9 servings, 4 manicotti each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.