Easy Baked Manicotti

From Kraft Foods.

Prep: 25 min / Cook: 40 min.

2 cups spaghetti sauce, divided
1 egg, lightly beaten
1 ¾ cups ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated parmesan cheese
¼ cup pesto
14 manicotti shells, cooked, rinsed in cold water

Preheat oven to 350°F. Spread ¾ cup of the spaghetti sauce in bottom of 9x13” 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 corners of bag (I just use one of those frosting bags).

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 ¾ cups spaghetti sauce over manicotti. Cover with foil.

Bake 40 min. or until heated through.

Make-ahead option: Cook the manicotti shells up to 1 day ahead. Place on a greased tray, cover with plastic wrap and refrigerate until ready to fill.