Spinach Pesto Manicotti

 


Ingredients

  • 8
    oz uncooked manicotti
  • 1
    lb extra-lean (at least 90%) ground beef
  • 1
    box (9 oz) frozen spinach, thawed, squeezed to drain and chopped
  • 4
    oz mozzarella cheese, diced (about 1 cup)
  • 1/2
    cup purchased pesto
  • 1
    egg
  • 1
    jar (26 to 28 oz) tomato pasta sauce

  • Steps

1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.

    2 Meanwhile, in large bowl, combine ground beef, spinach, cheese, pesto and egg. If desired, add salt and pepper; mix well. For easier stuffing, place beef mixture in resealable freezer plastic bag; seal bag. Cut about 1-inch hole in bottom corner of bag.

      3 Fill each manicotti by squeezing beef mixture into manicotti; place in sprayed baking dish. Pour pasta sauce over manicotti. Cover with foil.

      4 Bake 30 to 40 minutes or until filling is no longer pink in center.

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