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Cheesy Pesto Manicotti

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A delightful twist on traditional manicotti, featuring creamy basil pesto and rich cheeses, all baked to perfection.

Ingredients

Scale
  • 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 the fresh 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 the processor runs on low until the pesto is smooth and creamy.
  3. Preheat your oven to 375°F (190°C).
  4. Cook the manicotti pasta according to package instructions until al dente. Drain gently and lightly oil to prevent sticking.
  5. Mix together the ricotta, one cup of shredded mozzarella, Parmesan cheese, egg, three-quarters of the prepared pesto, and crushed red pepper flakes in a large bowl.
  6. Spread three-quarters of the arrabbiata sauce in the bottom of a baking dish.
  7. Fill each manicotti shell with the cheese mixture and place in the baking dish. Top with remaining sauce and cheeses.
  8. Bake for about 30 minutes until the cheese is bubbly and golden.

Notes

Use fresh basil for the best flavor and avoid overstuffing the pasta shells.

Nutrition

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