2 c spaghetti sauce
1 egg, light beaten
1 ¾ c ricotta cheese
1 ½ c shredded mozzarella cheese
½ c parmesan cheese
¼ c Basil Pesto Sauce (optional)
12 manicotti shells, cooked, rinsed in cold water
1. Preheat oven to 350. Spread ¾ c of the spaghetti sauce on bottom of 13 x9 inch baking dish. Mix egg, cheeses and pesto sauce until well blended. Spoon cheese mixture into large sealable plastic bag. Using scissors cut off small hold from one of the bottom corners of bag.
2. Fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1 ¼ c spaghetti sauce over manicotti. Cover with foil.
3. Bake 40 min or until heated through.