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.
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?
ReplyDeleteI did cut the filling in half as well. Here is what it works out to be:
ReplyDelete1 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