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J made this recipe from Kraft for dinner earlier this week. We were surprised at the flavor and how filling it was!
Easy Baked Manicotti
- 2 cups spaghetti sauce (divided)
- 1-3/4 cups Ricotta Cheese (we used part skim)
- 1-1/2 cups Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
- 1 egg (beaten)
- 1/4 cup pesto (we used store-bought in a jar)
- 12 manicotti shells (cooked, rinsed in cold water)
- Spread 3/4 cup sauce onto bottom of a 13×9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into a resealable plastic bag. Use scissors to cut a small corner from the bottom of the bag. Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover (we used tin foil). Bake 40 min. or until heated through.
This dish was flavorful and delicious. We actually used a whole jar of pasta sauce because we like the sauce and two cups seemed so little. J had some trouble filling the manicotti and said he broke a few, but if he hadn’t said anything I would never have noticed. Super easy weeknight meal. We ended up freezing half of the manicotti for an even faster weeknight meal in the future.
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