Creamy Pesto Manicotti Recipes

Steps:

• Heat oven to 375°F. In medium bowl, mix pasta sauce, water and garlic powder. In ungreased 13x9-inch (3-quart) glass baking dish, spread about one-third (1 cup) of the pasta sauce mixture.
• In medium bowl, sprinkle chicken tenders with Italian seasoning. Stuff chicken into uncooked manicotti shells. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce mixture evenly over shells, covering completely.
• Cover with foil. Bake 45 to 50 minutes or until shells are tender. Sprinkle with cheese. Bake uncovered 2 to 4 minutes longer or until cheese is melted. Sprinkle with tomato. Serve with pesto.

Steps:

• Heat oven to 350°F.
• Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Mix egg, pesto sauce and cheeses until 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 prepared baking dish. Top with remaining pasta sauce; cover.
• Bake 40 min. or until heated through.

Steps:

• Preheat the oven to 375 degrees. Coat a 9x13 inch baking dish with cooking apray.
• Cook the manicotti shells according to the package directions, then drain.
• Meanwhile, in a food processor, combine the artichoke hearts, ricotta, mozzarella, and oregano and process until smooth. Spoon the mixture into the manicotti shells and place the shells side by side in the prepared pan. Set aside.
• Place the pine nuts in a small dry skillet and toast them until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the nuts to a food processor, add the basil, heavy cream, oil, parmesan, and garlic, and process until smooth. Pour over the stuffed manicotti in the pan.
• Bake the manicotti until the sauce is bubbly and the top is golden brown, about 25 minutes. Top with extra parmesan before serving if desired.

Steps:

• Prepare manicotti as directed and squeeze water out of spinach.
• When pasta is done, drain and set aside.
• Preheat oven to 350ºF.
• Mix together ricotta, 1/2 cup parm, and egg substitute.
• Stir in remaining ingredients, except tomato sauce.
• Spoon cheese mixture into shells and lay into a pan.
• Cover with tomato sauce and sprinkle remaining 1/2 cup Parm.
• Cover and bake 20 minute.
• Remove cover and bake add. 15 minute.

Steps:

• Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with a small amount of olive oil.
• Bring a large stockpot of salted water to a boil. Add the manicotti and cook al dente. Drain and arrange them on a tea towel so they don't touch. Set aside until cool enough to handle.
• Meanwhile, remove the excess water from the spinach by placing the leaves in a salad spinner. Continue spinning until no more water runs out.
• Coarsely chop the spinach.
• In a large bowl, combine the spinach, eggs, ricotta, mozzarella, Greek yogurt, garlic and oregano. Transfer the cheese mixture to a Zip-Lock-type plastic bag, squeeze out the air and seal. Set aside.
• Spread half of the pesto in an even layer over the bottom of the prepared baking dish.
• Snip off one corner of the bag of cheese mixture. Holding a manicotti tube in one hand and the bag in the other, insert the tip of the bag into the pasta tube and squeeze gently to fill it. Tip: to make filling easier, fill from both ends.
• Arrange each filled tube in a single layer in the prepared baking dish.
• When all the tubes are filled, spoon the remaining pesto over them. Cover with foil and bake for 15 minutes.
• Uncover the pan and sprinkle the manicotti with Parmesan. Bake, uncovered, for another 15 minutes, or until the Parmesan is melted and lightly browned.