1/2 box Barilla Manicotti
1/2 jar Barilla Baking Sauce(or homemade sauce)
15 oz Ricotta Cheese
1 small jar Roasted Red Peppers (drained)
1 cup freshly grated Parmigiano Reggiano
1 cup shredded Mozzerella
salt, basil, pepper to taste
PREHEAT oven to 350°
COOK Manicotti for one minute less than package directions; drain and rinse in cool water. Cover; set aside.
PUREE: in food processor- puree the red peppers.
BEAT egg lightly in medium bowl. Stir in ricotta cheese, 3/4 cup mozzarella cheese, 3/4 cup Parmigiano cheese, red peppers, salt & pepper.
ADD basil to sauce
Spread ¾ cup sauce on bottom of 13x9-inch baking dish. Using a pastry bag, fill manicotti with cheese mixture; arrange in baking dish.
POUR remaining sauce over manicotti.
Sprinkle with remaining Parmigiano and mozzarella cheese. Cover with foil; bake for 35 to 40 minutes or until thoroughly heated