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Cheese Manicotti
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Cheese Manicotti

1 Hr(s) 45 Min(s)
1 Hr(s) Prep
45 Min(s) Cook
Create our recipe for traditional Cheese Manicotti. Fill warm noodles with a blend of ricotta, mozzarella and Parmesan cheese.
What You Need
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20 servings
Original recipe yields 20 servings
3-1/4 cups flour, divided
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 OLIVO by CLASSICO Traditional Pasta Sauce
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Let's Make It
1
Place 3 cups flour in medium bowl; make well in center. Add 2 eggs and water to well; stir with fork until mixture forms 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.
2
Heat 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.
3
Combine ricotta, half the mozzarella, 1/2 cup Parmesan, remaining eggs and parsley. Spoon 1/2 cup pasta sauce onto bottom of each of 2 (13x9-inch) baking dishes. Spread 2 tablespoons ricotta cheese mixture onto each pasta piece; roll up. Place 20 manicotti, seam sides down, in each baking dish. Pour half the remaining pasta sauce over manicotti in each dish; top each with half the remaining mozzarella and Parmesan.
4
Bake 25 to 30 min. or until heated through.
Kitchen Tips
Tip 1
Serving Suggestion
Serve this classic dish with your favorite hot steamed vegetable.
Tip 2
Shortcut
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.
Tip 3
Spinach Manicotti
Omit parsley. Add 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained, to the prepared filling. Continue as directed.
Tip 4
Skillet Manicotti
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
Calories
480
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 155mg
52%
Sodium 750mg
33%
Total Carbohydrates 36g
13%
Dietary Fibers 2g
7%
Sugars 9g
18%
Protein 26g
52%
Vitamin A
40%
Vitamin C
10%
Calcium
40%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
20 servings, 2 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.
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