Comida Kraft
Recipe Box

Traditional Cheese Manicotti

4.6
(7) 7 Reviews
Prep Time
1
hr.
Total Time
1
hr.
45
min.
Servings

10 servings, 4 manicotti each

What You Need

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Make It

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  • 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.

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.

Servings

  • 10 servings, 4 manicotti each

Nutritional Information

Serving Size 10 servings, 4 manicotti each
AMOUNT PER SERVING
Calories 480
% Daily Value
Total fat 25g
Saturated fat 14g
Cholesterol 155mg
Sodium 750mg
Carbohydrate 36g
Dietary fiber 2g
Sugars 9g
Protein 26g
   
Vitamin A 25 %DV
Vitamin C 15 %DV
Calcium 50 %DV
Iron 15 %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

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  • rslovacek |

    The best thing I've ever made... Absolutely delicious!!

  • DAMARLIN |

    I used store bought manicotti and added 1 Lb of ground chicken to the ricotta mixture, this came out better than I could of expected.

  • fudgepop4 |

    I will definately make this. I just love manicotti.

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