"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Friday, August 1, 2008

Easy Baked Manicotti (Kraft Winter 2007 magazine p.50)
Prep Time: 25 minTotal Time: 1 hr 5 minMakes: 6 servings, two manicotti each

2 cups spaghetti sauce, divided
1 egg, lightly beaten
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup basil pesto
12-14 manicotti shells, cooked, rinsed in cold water
* No cook method- Don’t cook noodles prior to filling. For sauce, stir together spaghetti sauce and 1 ¼ cup water; heat to boiling. Use heated sauce in preparing dish. Bake at 400 degrees.
PREHEAT oven to 350°F. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of 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 cups spaghetti sauce over manicotti. Cover with foil.
BAKE 40 min. or until heated through.

Side: Fresh toss salad or steamed broccoli

Dessert: Chocolate chip cookies

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