Spinach Pesto Manicotti

 

8

oz uncooked manicotti

1

lb extra-lean (at least 90%) ground beef

1

box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain and chopped

4

oz mozzarella cheese, diced (about 1 cup)

1/2

cup purchased pesto

1

egg

1

jar (26 to 28 oz) tomato pasta sauce

• 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
• 2 Meanwhile, in large bowl, combine ground beef, spinach, cheese, pesto and egg. If desired, add salt and pepper; mix well. For easier stuffing, place beef mixture in resealable freezer plastic bag; seal bag. Cut about 1-inch hole in bottom corner of bag.
• 3 Fill each manicotti by squeezing beef mixture into manicotti; place in sprayed baking dish. Pour pasta sauce over manicotti. Cover with foil.
• 4 Bake 30 to 40 minutes or until filling is no longer pink in center.