Thread: Spinach Pesto Manicotti

Ingredients:

8-ounces manicotti, uncooked
1-pound extra-lean ground beef, uncooked
1 9-ounce package frozen chopped spinach, thawed and squeezed to drain
4-ounces mozzarella cheese, diced (approx. 1 cup)
1/2 cup purchased pesto
1 egg
1 28-ounce jar tomato pasta sauce


Preheat oven to 400 degrees F. Spray a 9 x 13-inch (3-quart) glass baking dish with non-stick cooking spray.
Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in a large bowl, combine ground beef, spinach, cheese, pesto and egg. If desired, add salt and pepper; mix well. For easier stuffing, place mixture in a re-sealable freezer plastic bag; seal bag. Cut hole in bottom corner of bag.
Fill each manicotti tube by squeezing beef mixture into it; place in sprayed baking dish. Pour pasta sauce over manicotti. Cover with foil.
Bake for 30 – 40 minutes or until filling is no longer pink in center.