Easy Baked Manicotti

• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce, divided
• 1 egg, beaten
• 1-3/4 cups ricotta cheese
• 1-1/2 cups Cracker Barrel Shredded Mozzarella Cheese
• 1/2 cup Kraft 100% Parmesan Grated Cheese
• 1/4 cup CLASSICO Basil Pesto di Genova
• 12 manicotti shells, cooked, rinsed in cold water

1. Heat oven to 350F.
2. Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish.
3. Mix egg, cheeses and pesto until well blended; spoon into resealable plastic bag.
4. Use scissors to cut small corner from bottom of bag.
5. Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish.
6. Top with remaining sauce; cover.
7. Bake 40 min.
8. or until heated through.

pasta sauce, egg, ricotta cheese, mozzarella cheese, cheese, genova, shells

Taken from www.kraftrecipes.com/recipes/easy-baked-manicotti-90376.aspx (may not work)