Prep time: 15 mins
Total Time: 55 mins
Makes 6 servings
2 cups spaghetti sauce
1-3/4 cups ricotta cheese
1-1/2 cups shredded mozz cheese
1/2 cup grated parmesan cheese
1 egg, beaten
1/4 cup pesto*
12 cooked manicotti shells, rinsed in cold water
OR
1 box jumbo shells
Preheat oven to 350°F.
Spread 3/4 cup sauce onto bottom of 13x9" baking dish. Mix cheeses, egg and pesto until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
Fill shells with cheese mix; place in baking dish. Top with remaining sauce; cover.
Bake 40 min. or until heated through.
*For more traditional filling, omit pesto.