This is one of my favorites. It is sooo easy, comes together in a snap, cleanup isn't bad, and it makes you feel like a pro. (I love the Kraft Food & Family magazine - there are always a few good recipes that come out of it!) I always use a little bit more spaghetti sauce than the recipe calls for... Ragu has a serving of vegetables in every 1/2 c. of sauce - how can I resist? Also, the basil pesto is SO worth it. It's expensive and goes bad fast BUT... if you store it in the freezer, it will keep (it's lasted for up to 6 months for me so far) and it thaws almost instantly when you need to use it. Don't leave that ingredient out! It makes a huge difference! One more thing - you want to slightly undercook the shells (not quite to al dente) for two reasons: 1) they will continue cooking in the oven, and who likes mushy pasta? not me! and 2) if they are super cooked they will split as you're filling them, and then it's hard to get them in the dish. Make it as easy on yourself as you can!
EDIT: You can get away with not cooking the shells at all. I did it, with perfect success. Just be sure you overdo the sauce a little bit, because the shells absorb a good bit of the moisture while cooking. Delish!
Baked Manicotti
2 c. spaghetti sauce
1 egg, lightly beaten
2 c. ricotta cheese
2 c. shredded mozzarella cheese, divided
1/2 c. grated parmesan cheese
1/4 basil pesto sauce
12 manicotti shells, cooked, rinsed in cold water
Preheat oven to 350° F. Spread 3/4 c. of the spaghetti sauce on bottom of 9x13 baking dish. Mix egg, ricotta, 1½ c. mozzarella, parmesan, and pesto sauce until well-blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off one of the bottom corners of the bag. Fill manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place in baking dish; pour remaining 1¼ c. spaghetti sauce over manicotti. Cover with aluminum foil. Bake 40 minutes or until heated through. The last 5 minutes of cooking, sprinkle more mozzarella cheese over top and remove aluminum foil to allow to melt and brown slightly.
I serve this with a simple green salad and some form of bread. This week I'm going to try my hand at homemade French baguettes. Wish me luck!
(Also on the menu this week: Straw and Hay Pasta {a prosciutto, peas and cream sauce fettucine, out of this world!}, slow cooker potato chowder, a slow cooker roast with mushroom gravy, and chicken pot pie soup. Let me know if you want the recipes, they're delish!)
