Makes:
6 servings
Total Time:
1 hr 40 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 2 cups spaghetti sauce, divided
- 1 egg
- 1 3/4 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese
- 1/4 cup pesto (optional)
- 12 manicotti shells, cooked, rinsed in cold water
make it
Preheat oven to 350 degrees F. Spread 3/4 cup of spaghetti sauce on bottom of 13x9" baking dish.
Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut of small hole from one of the bottom corners of bag. Fill shells, one at a time, squeezing cheese mixture into both sides of each shell. Place shells over sauce in dish; pour remaining 1 cup of the spaghetti sauce over manicotti. Cover with foil.
Bake 40 minutes or until heated through.
Notes
Make-ahead: Cook the shells up to 1 day ahead. Place on greased tray, cover with plastic wrap and refrigerate until ready to fill.
I have sprayed cooked shells with vegetable spray and placed in sealable baggie. Takes up less room in refrigerator.
I have also chopped up cooked chicken and mixed with the cheeses. Continue as you would with rest of recipe.
