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6 servings, 2 manicotti (290 g) each
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If you prefer a more traditional-style manicotti, simply omit the pesto.
Manicotti shells can be cooked ahead of time. Cook and drain shells, then place in tray sprayed with cooking spray; cover with plastic wrap. Refrigerate up to 24 hours before filling and baking as directed.
Sprinkle lightly with additional Parmesan just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Absolutely loved this recipe!!! I did find though that I didn't have enough filling for 12 shells. Maybe I filled them too full? Would definitely make this again for guests! Yum! Yum!
It was very good just stuffing the shells was messy.