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!
What You Need
Original recipe yields 6 servings
2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
1 egg, beaten
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
12 cooked manicotti shells, rinsed
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Let's Make It
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.
Substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the ricotta and/or KRAFT 100% Grated Romano Cheese for the Parmesan.
Sprinkle with a little additional grated Parmesan cheese just before serving.
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.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 12g
Trans Fat 1g
Total Carbohydrates 48g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.