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Cheesy Pesto Manicotti

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A delightful Italian-American dish featuring fresh basil pesto, creamy ricotta, and gooey mozzarella wrapped in manicotti shells topped with arrabbiata sauce.

Ingredients

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  • 3 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 3 cloves garlic, peeled
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup olive oil
  • 8 ounces manicotti pasta
  • 12 ounces skim ricotta cheese
  • 1 1/4 cups low moisture skim shredded mozzarella cheese, divided
  • 1 cup + 3 tablespoons freshly grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon crushed red pepper flakes
  • 28 ounces arrabbiata red sauce

Instructions

  1. Prepare the pesto by combining basil leaves, pine nuts, garlic, Parmesan cheese, kosher salt, and black pepper in a food processor; pulse until finely chopped.
  2. Drizzle in olive oil while processing on low until smooth.;
  3. Preheat your oven to 375°F (190°C).
  4. Cook the manicotti pasta according to package instructions to al dente; drain and lightly oil.
  5. Mix ricotta, one cup mozzarella, Parmesan, egg, three-quarters pesto, and crushed red pepper in a bowl.
  6. Spread three-quarters of the arrabbiata sauce in a baking dish.
  7. Fill each manicotti with the cheese mixture, place in the dish, and top with remaining sauce and cheeses.
  8. Bake for about 30 minutes or until cheese is bubbly and golden.

Notes

Make ahead by assembling the dish and storing in the fridge up to a day before baking. You can also freeze unbaked manicotti for up to three months.

Nutrition

Find it online: https://yummyfirst.com/cheesy-pesto-manicotti/