- 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
Preheat oven to 375°F.
Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.
Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.
In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper.
Place ricotta mixture in a large piping bag or large freezer bag and snip the end.
Lightly grease a 9×13 baking dish and spread 1 cup of marinara sauce in the bottom.
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.
Top the filled manicotti with the remaining 1 1/2 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.
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.
Saturated Fat: 14g
Vitamin A: 1214IU
Vitamin C: 7mg