Ingredients
- 12 manicotti pasta shells
- 2 cups Ricotta cheese 1 16 ounce/ 475g container
- 2 cups mozzarella cheese shredded, divided
- 1/2 cup Parmesan cheese shredded, divided
- 1 egg
- 1 Tablespoon basil pesto
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups marinara sauce
Instructions
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Preheat oven to 375°F.
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Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.
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Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.
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In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper.
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Place ricotta mixture in a large piping bag or large freezer bag and snip the end.
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Lightly grease a 9×13 baking dish and spread 1 cup of marinara sauce in the bottom.
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Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.
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Top the filled manicotti with the remaining 1 1/2 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.
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Lightly grease a piece of foil or lid and cover the baking dish. Bake at 375°F for 25-30 minutes until heated through and pasta is tender. Serve.
Nutrition Facts
Calories: 451
Carbohydrates: 33g
Protein: 27g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 104mg
Sodium: 1395mg
Potassium: 542mg
Fiber: 3g
Sugar: 6g
Vitamin A: 1214IU
Vitamin C: 7mg
Calcium: 485mg
Iron: 2mg