Entrée

Easy Baked Manicotti

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prep time

25 min

total time

1 hr 5 min

makes

6 servings, 2 manicotti (290 g) each

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video by: kraft

recipe by: kraft

What You Need

1 jar (645 mL) pasta sauce, divided

1 egg, beaten

1-3/4 cups ricotta cheese

1-1/2 cups Kraft Mozzarella Shredded Cheese

1/2 cup Kraft 100% Parmesan Grated Cheese

1/4 cup pesto

12 manicotti shells, cooked, rinsed in cold water

Make It

HEAT oven to 350°F.

SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well 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 baking dish. Top with remaining sauce; cover.

BAKE 40 min. or until heated through.

kraft kitchens tips

Variation

If you prefer a more traditional-style manicotti, simply omit the pesto.

Make Ahead

Manicotti shells can be cooked ahead of time. Cook and drain shells, then place in tray sprayed with cooking spray; cover with plastic wrap. Refrigerate up to 24 hours before filling and baking as directed.

Special Extra

Sprinkle lightly with additional Parmesan just before serving.

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rating

It was very good just stuffing the shells was messy.
posted by TERRIL | on 6/4/2013

rating

Even the leftovers only lasted until lunch the next day!
posted by a cook | on 3/11/2012

rating

Very Good!
posted by KarenSumner | on 11/25/2011

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Loved it. I used oven ready noodles and added a bit of water to my sauce.
posted by a cook | on 7/20/2011

rating

i couldnt beleive could make this kraft has given so much confidence in cooking usually every time i make a meal or a dessert i always look a the reviews usually the people are right 99.9% thanks kraft
posted by mariopuglia | on 6/9/2011

rating

This was super easy to make. Even easier if you use the oven ready manicotti shells. You just have to add a little water to the sauce and bake a little longer. Just follow the directions on the box. So easy to fill with the bag.
posted by sweetmommy2007 | on 3/4/2011

rating

I made this recipe but added spinach and two gloves of garlic, and it was great. With the spinach I had enough filling to make 14 manicotti, and some filling left over to make two more. I will be making this again and again.
posted by t.sauriol | on 2/27/2011

rating

Janice in Barbados says: Tasty but even with the plastic bag I found filling the pasta shells was messy and not worth the hassle. I ended up splitting my tubes, filling with a spoon and placing them seam-side down in the baking dish. Muuuuccchhh faster and the end result was exactly the same.
posted by a cook | on 2/24/2011

rating

I made this recipe specifically as per instructions given, and while good, felt there was a little something missing, i.e. onions, garlic? I love the freezer bag flute idea to stuff the shells, quick and easy and very little clean up - just throw the bag away!
posted by Lyn1957 | on 12/26/2010

rating

So easy to make. Everytime I make it, everyone loves it!
posted by conniecons | on 11/9/2010