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Main dishes

Traditional Cheese Manicotti

Traditional Cheese Manicotti recipe
photo by:kraft
The best thing I've ever made... Absolutely delicious!!
posted by
 a cook
on 5/8/2008
time
prep:
1 hr
total:
1 hr 45 min
servings
total:
10 servings, 4 manicotti each
Magazine Acquisition

what you need

3 to 3-1/4
cups  flour
5
 eggs, divided
1/2
cup  warm water
3
lb.  POLLY-O Original Ricotta Cheese
1
pkg.  (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded, divided
3/4
cup  KRAFT Grated Parmesan Cheese, divided
1/4
cup  chopped fresh parsley
4
cups  spaghetti sauce

Make It

PLACE 3 cups of the flour in medium bowl; make well in center. Add 2 of the eggs and the water to well; stir with fork until mixture forms a stiff dough. Place on lightly floured surface; knead until dough is smooth and no longer sticky, adding remaining 1/4 cup flour as necessary. Cover and let stand 15 min.

PREHEAT oven to 375°F. Divide dough into 8 equal pieces. Using a pasta roller, roll out each piece to thin (20x5-inch) strip. Cut each strip crosswise into 5 equal pieces. Add, in batches, to large pan filled with boiling water; cook 5 min. or until tender. Drain well. Pat dry with paper towels.

COMBINE ricotta cheese, half of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the remaining 3 eggs and the parsley. Spoon 1/2 cup of the spaghetti sauce onto bottom of each of 2 (13x9-inch) baking dishes. Spread two rounded tablespoons of the ricotta cheese mixture onto each pasta piece; roll up. Place 20 of the manicotti, seam sides down, in each baking dish. Pour half of the remaining spaghetti sauce over manicotti in each dish; top each with half of the remaining mozzarella and Parmesan cheeses.

BAKE 25 to 30 min. or until heated through.

Kraft Kitchens Tips

Serving Suggestion
Serve this classic dish with your favorite hot steamed vegetable.
Shortcut
Prepare as directed, substituting 2 pkg. (8 oz. each) dry manicotti for the homemade pasta. Cook as directed on pkg. To fill manicotti, spoon cheese filling into resealable plastic bag; seal bag. Cut off one of the bottom corners of bag; squeeze filling into manicotti. Makes 10 servings, about 3 manicotti each.
Skillet Manicotti
Omit the homemade dough. Mix 3 cups flour, 3 eggs and 3 cups water in medium bowl with wire whisk until well blended. Heat small nonstick skillet on medium heat. Drop 2 Tbsp. of the 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 spaghetti sauce in each baking dish. Continue as directed. Makes 9 servings, 4 manicotti each.
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