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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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This recipe is from Kraft: Food and Family , Winter 2006. Ingredients:
2 cups spaghetti sauce |
1 egg, lightly beaten |
1 3/4 cups ricotta cheese |
1 1/2 cups mozzarella cheese, shredded |
1/2 cup parmesan cheese, grated |
1/4 cup basil pesto (digiorno) (optional) |
12 manicotti, cooked, rinsed in cold water |
Directions:
1. Preheat oven to 350 degrees. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses, and pesto sauce 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.
2. Fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1 1/4 cups spaghetti sauce over manicotti. Cover with foil.
3. Bake 40 minutes or until heat through.
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