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Traditional Cheese Manicotti

  • Prep Time: 1 Hour (Total Time: 1 Hour 45 Minutes)
  • Serving Size: 10
  • 3 to 3-1/4 cups Flour
  • 5 Eggs, Divided
  • 1/2 cup Warm Water
  • 3 pounds POLLY-O Original Ricotta Cheese
  • 1 package (8 ounces) POLLY-O Whole Milk Mozzarella Cheese, Shredded, Divided
  • 3/4 cup KRAFT 100 Percent Grated Parmesan Cheese, Divided
  • 1/4 cup Chopped Fresh Parsley
  • 4 cups Spaghetti Sauce
  • PLACE 3 cups of the flour in medium bowl; make well in center. Add 2 of the eggs and the water to well; stir with fork until mixture forms a stiff dough. Place on lightly floured surface; knead until dough is smooth and no longer sticky, adding remaining 1/4 cup flour as necessary. Cover and let stand 15 min.

    PREHEAT oven to 375�F. Divide dough into 8 equal pieces. Using a pasta roller, roll out each piece to thin (20x5-inch) strip. Cut each strip crosswise into 5 equal pieces. Add, in batches, to large pan filled with boiling water; cook 5 min. or until tender. Drain well. Pat dry with paper towels.

    COMBINE ricotta cheese, half of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the remaining 3 eggs and the parsley. Spoon 1/2 cup of the spaghetti sauce onto bottom of each of 2 (13x9-inch) baking dishes. Spread two rounded tablespoons of the ricotta cheese mixture onto each pasta piece; roll up. Place 20 of the manicotti, seam sides down, in each baking dish. Pour half of the remaining spaghetti sauce over manicotti in each dish; top each with half of the remaining mozzarella and Parmesan cheeses.

    BAKE 25 to 30 min. or until heated through.


    Serving Suggestion

    Serve this classic dish with your favorite hot steamed vegetable.


    Prepare as directed, substituting 2 pkg. (8 oz. each) dry manicotti for the homemade pasta. Cook as directed on pkg. To fill manicotti, spoon cheese filling into resealable plastic bag; seal bag. Cut off one of the bottom corners of bag; squeeze filling into manicotti. Makes 10 servings, about 3 manicotti each.