Prep: 25 minutes
Total Time: 1 hour 5 minutes
2 cups spaghetti sauce
1 egg, slightly beaten
1 3/4 c. Ricotta cheese
1 1/2 c. mozzarella cheese, shredded
1/2 c. grated parmesan cheese
1/4 c. pesto sauce (optional)
12 manicotti shells, cooked, rinsed in cold water
Preheat oven to 350 degrees.
Spread 3/4 c. spaghetti sauce on bottom of 9 x 13 pan.
Mix egg, cheeses, and pesto sauce well until blended. Spoon cheese mixture into a large resealable plastic bag. Using scissors, cut a small hole from one of the bottom corners of the bag.
Fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in pan. Pour remaining 1 1/4 c. sauce over manicotti. Cover with foil.
Bake 40 minutes or until heated through.
Makes 6 servings.
*This is a regular recipe at my house. We really like it. I have yet to try it with the pesto sauce - but I bet that would be yummy too. I have tried a few variations though: I have tried adding cooked chopped spinach, shredded zucchini, or chopped broccoli to the cheese mixture and we liked all 3. Spinach was probably our favorite - I do that variation often. I also often add 1 lb. cooked ground turkey to the cheese mixture. That's yummy too.*
