Prep Time:25 min |
Total Time: 1 hr 5 min | Makes: 6 servings
Ingredients:
- 2 cups spaghetti sauce, divided
- 1-3/4 cups POLLY-O Original Ricotta Cheese
- 1-1/2 cups KRAFT Shredded Mozzarella Cheese
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1 egg, beaten
- 1/4 cup pesto
- 12 manicotti shells, cooked, rinsed in cold water
HEAT oven to 350°F. Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; set aside. Mix cheeses, egg and pesto; spoon into large resealable plastic bag. Seal bag. Use scissors to cut off one corner from bottom of bag.
SQUEEZE cheese mixture from bag into both ends of shells; place over sauce in dish. Top with remaining sauce; cover with foil.
BAKE 40 min. or until heated through.