Manicotti

I'm making this next recipe tomorrow. Growing up, pasta was a staple at our house. My mom made all kinds of Italian comfort food - lasagna, spaghetti, fettucini, etc. By far, my favorite is manicotti. This recipe is a little different from my mom's though. I prefer meatless pasta usually, so when I found this recipe, it was a must have for me. Plus, I LOVE pesto sauce. I got it off of the Kraft website. Very easy, very fast.

Manicotti

2 cups spaghetti sauce
1 egg, slightly beaten
1 3/4 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
1/4 cup pesto sauce
12 manicotti shells, cooked and rinsed in cold water.

1. Preheat oven to 350 degrees. Spread 3/4 cup of spaghetti sauce on the bottom of 9x13 inch pan.

2. Mix egg, cheeses, and pesto until well blended. Spoon cheese mixture into a large, resealable bag. Using scissors, cut a small hole from one of the bottom corners of the bag.

3. 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 spaghetti sauce over manicotti. Cover with foil.

4. Bake for 40 minutes or until heated through.

Note: If you're looking for a cheaper version, you can substitute cottage cheese for the ricotta cheese.