Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.
Bake 40 min. or until heated through.
Kraft Kitchen Tips!
If you prefer a more traditional-style manicotti, simply omit the pesto.
Manicotti shells can be cooked ahead of time. Cook and drain shells, then place in tray sprayed with cooking spray; cover with plastic wrap. Refrigerate up to 24 hours before filling and baking as directed.
Sprinkle lightly with additional Parmesan just before serving.
Calories From Fat
% Daily Value
Fat 25 g
Saturated fat 13 g
Cholesterol 90 mg
Sodium 740 mg
Carbohydrate 38 g
Fibre 4 g
Sugars 7 g
Protein 25 g
6 servings, 2 manicotti (290 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.