Thursday, August 21, 2008


By Marie
1 jar spaghetti sauce, divided
1 egg, lightly beaten
1 3/4 cups ricotta cheese
1 1/2 cups mozzarella
1/2 cup grated Parmesan cheese
1/4 cup pesto (I used the pre-made jar kind found with the spaghetti sauce)
12 manicotti shells, cooked, rinsed in cold water

Preheat oven to 350. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9 inch baking dish. In a large ziploc bag, combine the cheeses and pesto until well blended. Cut a small hole from one of the bottom corners of the 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 sauce over manicotti. Cover with foil.
Bake 40 min. or until heated through.
After baking, top with more shredded mozzarella cheese.

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