Easy Baked Manicotti (Kraft)

What You Need

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

Make It

HEAT 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.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes enough to serve 6.

Substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the ricotta and/or KRAFT 100% Grated Romano Cheese for the Parmesan.

Variation
If you prefer a more traditional style manicotti, simply omit the pesto

Mac & Cheese Lasagna (From Kraft)

Jamison and I love this meal. I hope you do too!

What You Need

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1/2 lb. lean ground beef
1-1/2 cups spaghetti sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 350°F.

PREPARE Dinner as directed on package, using the Light Prep directions. Meanwhile, brown meat in skillet; drain.

SPOON half the Dinner into lightly greased 8-inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Substitute

Substitute 1 cup chopped leftover cooked chicken for the browned ground beef. Or, omit it for a meatless version.

Serving Suggestion
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal!

Ooey-Gooey Turtle Bars

Ooey-Gooey is right! I hope you like them as much as we did!
On the Chocolate Chips I only put them on the bottom and none on the top, it was a little too much Chocolate



INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1
bag (12 oz) semisweet chocolate chips (2 cups)
3
cups Fisher® Chef's Naturals® Chopped Pecans
1/2
cup LAND O LAKES® Butter
1/2
cup packed light brown sugar
1
jar (12.25 oz) caramel ice cream topping
1
cup graham cracker crumbs (16 squares)


DIRECTIONS

1-Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2-Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3-In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
4-Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.