Thursday, May 13, 2010

Easy Baked Manicotti

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This was a very easy recipe to make with the exception of stuffing the shells. I had a difficult time using the resealable plastic bag to fill the shells, and ended up filling them by hand. Ernest loved this meal and ate it for lunch the next two days straight as leftovers. Jeff and Hannah didn't like this recipe at all, although I never got a straight answer as to why they didn't like it.

Easy Baked Manicotti
Kraft Foods

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

Preheat oven to 350°F. Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg 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

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