This easy Manicotti recipe is the perfect make ahead and freezer friendly casserole! Filled with ricotta cheese, mozzarella, Parmesan and seasoned with basil pesto, it's a hit with the whole family!
Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender.
Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.
In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt and pepper.
Place ricotta mixture in a large piping bag or large freezer bag and snip the end.
Lightly grease a 9x13' baking dish and spread 1 cup of marinara sauce in the bottom.
Preheat oven to 375 degrees F.
Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.
Top the filled manicotti with the remaining 1.5 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.
Lightly grease a piece of foil or lid and cover the baking dish. Bake at 375 degrees F for 25-30 minutes until heated through and pasta is tender. Serve.