Easy Baked Manicotti

Prep Time: 25 min
Total Time: 1 hr 5 min
Makes: 6 servings, two manicotti each

2 cups spaghetti sauce, divided
1 egg, lightly beaten
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water

PREHEAT oven to 350°F. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.

FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish; pour remaining 1-1/4 cups spaghetti sauce over manicotti. Cover with foil.

BAKE 40 min. or until heated through.

Tips from Lizzy:

Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes enough to serve 6.

Jazz It Up
Sprinkle with a little additional grated Parmesan cheese just before serving.


Nutrition (per serving)
Calories
480
Total fat
26g
Saturated fat
12g
Cholesterol
95mg
Sodium
880mg
Carbohydrate
36g
Dietary fiber
2g
Sugars
8g
Protein
26g
Vitamin A
20%DV
Vitamin C
10%DV
Calcium
60%DV
Iron
10%DV


~Lizzy~