Friday, February 6, 2009

Easy Manicotti

I found this recipe in a Kraft Foods magazine. Sometimes I make this without the pesto and add in a little oregano and parsley. I always enjoy making this dish because I think it is fun to squeeze the cheese mixture into the shells. :)

2 cups spaghetti sauce, divided
1 egg, beaten
1 3/4 cup Ricotta Cheese
1 1/2 cup Mozzarella Cheese
1/2 cup Parmesan Cheese
1/4 cup pesto
8 Manicotti shells, cooked and rinsed in cold water

Place 3/4 cup spaghetti sauce on the bottom of a 13X9 baking dish; set aside. Mix cheeses, egg and pesto; spoon into large resealable ziploc bag. Seal bag. Use scissors to cut off one corner from bottom of bag. Squeeze cheese mixture from bag into both ends of shells; place over sauce in dish. Top with remaining sauce; cover with foil. Bake at 350 for 4o minutes.

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