Easy Baked Manicotti - Kraft Recipes Top
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Easy Baked Manicotti

Prep Time
Total Time

6 servings

Italian restaurants ain't got nothin' on your kitchen. Rich, homemade stuffed manicotti is easier than it looks. Our video walks you through the manicotti recipe...so prepare for compliments to the chef!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Mix egg, pesto sauce and cheeses 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 prepared baking dish. Top with remaining pasta sauce; cover.
  • Bake 40 min. or until heated through.

Special Equipment Needed


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

Special Extra

Sprinkle with a little additional grated Parmesan cheese just before serving.

Make Ahead

The manicotti shells can be cooked ahead of time. Drain, rinse and cool. Then, place in a single layer on a greased tray, cover with plastic wrap and refrigerate up to 24 hours before filling and baking as directed.


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


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 520
Total fat 24g
Saturated fat 12g
Cholesterol 90mg
Sodium 870mg
Carbohydrate 48g
Dietary fiber 3g
Sugars 11g
Protein 26g
% Daily Value
Vitamin A 50 %DV
Vitamin C 4 %DV
Calcium 45 %DV
Iron 20 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from Made this tonight for the first time after having it at my parents. Made this tonight for the first time after having it at my parents. I did 8 manicotti shells for me and my husband (and some leftovers for lunch tomorrow). I just did a little less than the recipe calls for of most everything except for the sauce. I did the same amount of sauce (used Ragu original). I had no trouble filling the shells- just have to be careful not to overfill, or overcook the shells, that's when they split. I did the same cooking time but uncovered and sprinkled with cheese for the last 1:30-2 minutes. I also made them up ahead of time and poured the rest of the sauce on top and baked 6 or so hours later. Worked perfectly. This is a keeper for us!
Date published: 2012-01-24
Rated 5 out of 5 by from Having made this delicious recipe 3 times, here are a few ideas: 1. Having made this delicious recipe 3 times, here are a few ideas: 1. Consider splurging on a higher quality purchased spaghetti sauce. 2. Carefully time boiling the manicotti shells. Plunge them in a bowl of Ice water immediately after draining (have the bowl ready before draining). 3. I was able to stuff the shells more quickly with a pastry bag than with a freezer bag. 4. Top the casserole with additional mozzarella and parmesan for eye-appeal and flavor. 5. This is a nice entree to give to a family with a newborn baby.
Date published: 2011-03-15
Rated 5 out of 5 by from I use more pesto than it calls for and 2 eggs instead of one. 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.
Date published: 2008-03-10
Rated 5 out of 5 by from This recipe is so easy and tastes great! This recipe is so easy and tastes great! I will certainly make it again and have already shared the recipe with others. I agree the bag thing is messy so I quickly found an easier way that works great. Right after cooking the shells, take a knife and slit each shell all the way down one side (end to end) so the shell is open and laying out flat. Then simply spoon in filling, roll the shell back up and place each stuffed shell in the baking dish with the slit side facing down. The filling stays inside each shell and nobody knows you took the short cut to stuff them. Enjoy!
Date published: 2006-08-30
Rated 5 out of 5 by from I have made this several times, and tonight I tried the "no boil" method for the first time. I have made this several times, and tonight I tried the "no boil" method for the first time. I added 1 cup of water to the sauce and heated it to boiling, then cooked at 400. The dry manicotti noodles were much easier to stuff, though the hole in the bag needs to be smaller. I used a butter spreader to help me after I made the hole too big and the filling didn't stay inside the noodle... I had plenty of filling for 13 noodles, and all 13 fit into my 13x9 pyrex...I added cheese on top at the end and broiled another 4 minutes...yummy!
Date published: 2008-02-28
Rated 5 out of 5 by from I enjoyed making this a lot. I enjoyed making this a lot. It was delicious. Also it was quick and easy. There wasn't enough cheese though to fill all the manicotti shells though. And it was kind of hard to get the filling in the shells even with the zip lock homemade manicotti stuffer. Overall this recipe is really good and I recommend it to anyone who likes cheese. Another thing is that my grocery store doesn't carry basil pesto so I used sun dried tomato pesto and added a little basil. This was really good. All in all I will definitely make this again! :-)
Date published: 2008-01-12
Rated 4 out of 5 by from These were very good. These were very good. It took me about 45 minutes to prepare, and my plastic bag did blow out and make a mess until I got the hang of pushing the mixture down toward the bottom after each squeeze. I also took a previous poster's advice and cooked the noodles for 1/2 the time so they were partially rigid which helped them stay intact. I baked them as directed then sprinkled a good amount of shredded mozzarella on top and placed them uncovered under the broiler for 4 additional minutes. I used 2 times the noodles and 3 times the cheese mixture and had plenty for 5 adults and 2 children with leftovers for tomorrow's lunch. They are very filling! My DH liked them (manicotti is a favorite of his), but requested more sauce and more cheese on top next time.
Date published: 2007-03-12
Rated 5 out of 5 by from This was soooo good & so easy to make. This was soooo good & so easy to make. I read all the reviews before making this, to get tips. What I did was, I cooked the noodles for half the cooking time, so they were soft enough to work with, but still hard enough not to break. The leftover cheese mixture, would have been a sin to throw out, so I put it on top of the noodles before I put the sauce, which I used all of. I covered the top of the noodles with it, so nothing would dry out. With a salad & some bread-sticks, this is a meal that I look forward to making again.
Date published: 2007-02-09
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