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 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.
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.