Easy Baked Manicotti
1 Picture
Ingredients
- 2 cups spaghetti sauce, divided
- 1-3/4 cups POLLY-O Original Ricotta Cheese
- 1-1/2 cups KRAFT Shredded Mozzarella Cheese
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1 egg, beaten
- 1/4 cup pesto
- 12 manicotti shells, cooked, rinsed in cold water
Details
Servings 6
Adapted from kraftfoods.com
Preparation
Step 1
HEAT oven to 350°F. Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; set aside. Mix cheeses, egg and pesto; spoon into large resealable plastic bag. Seal bag. Use scissors to cut off one corner from bottom of bag.
SQUEEZE cheese mixture from bag into both ends of shells; place over sauce in dish. Top with remaining sauce; cover with foil.
BAKE 40 min. or until heated through.
*Kraft Kitchens Tips*
Size-Wise:
Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes enough to serve 6.
Make Ahead:
Cook manicotti shells up to 1 day ahead. Place on greased tray and cover with plastic wrap. Refrigerate until ready to fill.
Substitute:
Substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the ricotta cheese and/or KRAFT 100% Grated Romano Cheese for the Parmesan cheese.
Nutrition Information Per Serving:
480 calories, 26g total fat, 12g saturated fat, 95mg cholesterol, 880mg sodium, 36g carbohydrate, 2g dietary fiber, 8g sugars, 26g protein, 20%DV vitamin A, 10%DV vitamin C, 60%DV calcium, 10%DV iron
Review this recipe