Spinach Pesto Manicotti

Ingredients

• 8 oz uncooked manicotti
• 1 lb MorningStar Farms veggie crumbles
  
• 1 box (9 oz) frozen spinach, thawed, squeezed to drain and chopped
• 4 oz mozzarella cheese, diced (about 1 cup)
• 1/2 cup pesto
• 1 egg
• 1 jar (26 to 28 oz) tomato pasta sauce

Directions

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 veggie crumbles, spinach, cheese, pesto and egg. If desired, add salt and pepper; mix well. For easier stuffing, place mixture in resealable freezer plastic bag; seal bag. Cut about 1-inch hole in bottom corner of bag.
3. Fill each manicotti by squeezing 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 warmed throughout.

Source