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    Spinach Pesto Manicotti


    Source of Recipe


    Terri B. (EDC)

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10314.1

    List of Ingredients




    8 ounces manicotti, uncooked
    1 pound extra lean ground beef
    9 ounces frozen chopped spinach, thawed and squeezed to drain
    4 ounces mozzarella cheese, diced
    1/2 cup pesto sauce
    1 egg
    28 ounces spaghetti sauce (I used Barilla Lasagna Sauce)

    Recipe



    1. Heat oven to 400. Spray 13x9 glass baking dish with non-stick spray.

    2. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.

    3. Meanwhile in a large bowl, combine next five ingredients. If desired add salt and pepper; mix well. For easier stuffing, place beef mixture in resealable freezer bag; seal bag. Cut hole in bottom corner of bag.

    4. Fill each manicotti by squeezing beef mixture into manicotti (I just tapped it in with my fingers); place in sprayed baking dish. Pour pasta sauce over manicotti. Cover with foil.

    5. Bake at 400 for 30 to 40 minutes or until filling is no longer pink in center.

 

 

 

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