After preheating the oven, layering the bottom of the baking dish with spaghetti sauce and cooking the manicotti shells, I stuffed them with a mixture of egg, ricotta, mozzarella and parmesan cheeses and pesto. Then I poured the additional spaghetti sauce over the shells, covered it with tinfoil and baked for 35 minutes.
Easy Baked Manicotti Recipe
2 1/2 cups spaghetti sauce, divided
1 egg, lightly beaten
1 3/4 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup pesto
12 manicotti shells, cooked al dente
Preheat oven to 350. 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 3/4 cups spaghetti sauce over manicotti. Cover with foil. Bake 40 minutes or until heated through.