INGREDIENTS
2 cups
spaghetti sauce, divided (we love Francesco Rinaldi Three Cheese)
1 3/4 cups
ricotta cheese
1 1/2 cups
shredded mozzarella cheese
1/2 cup
grated parmesan cheese
1
egg, beaten
1/4 cup
pesto (we love Classico's Traditional Basil pesto)
12
cooked manicotti shells, rinsed in cold water