Tuesday, February 19, 2008

Easy Baked Manicotti

Even though this is the second time I've made this manicotti recipe, I wanted to write up a post about it. I love the recipe because there are few ingredients, it's kid friendly, and I can whip it up earlier in the day and pop it in the oven just before the man of the house arrives home at night. How very domestic.

Here is a link to the recipe, but I'll type it up below also. This makes a nice big 9x13 sized dish, but for my small family I cut the recipe in half and use an 8x8 pan.

Click here for printable recipe!

Easy Baked Manicotti
from Kraft Foods
(6 servings, 2 manicotti each)

2 cups of your favorite spaghetti sauce, divided
1 egg, lightly beaten
1 3/4 cups Ricotta Cheese
1 1/2 cups shredded Mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water

Preheat oven to 350. Spread 3/4 cup of the spaghetti sauce on bottom of 9x13 dish. Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large ziploc bag. Snip off a small bit of one of the bottom corners of the bag.

Fill manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish. Pour remaining 1 1/4 cup of spaghetti sauce over manicotti. Sprinkle with a bit more mozzarella, if desired. Cover with foil. (at this point I refrigerate until later.)

Bake 40 minutes, or until heated through.


miminana said...

you say you cut the recipe in half. did you make all of the filling and only use 6 shells? or did you try to cut the filling recipe in half too? how did you do that?

Andy said...

I did cut the filling in half as well. Here is what it works out to be:

1 cup of your favorite spaghetti sauce, divided
1/2 egg, lightly beaten (beat whole egg, but only add in half)
3/4 cups Ricotta Cheese (plus a bit more)
3/4 cups shredded Mozzarella cheese
1/4 cup grated parmesan cheese
3 Tablespoons pesto
6 manicotti shells, cooked, rinsed in cold water