In a large stockpot, boil and prepare the manicotti noodles according to package directions. Drain and rinse them with cold water.
While the noodles are boiling, mix egg, pesto, ricotta, mozzarella, and parmesan cheese together in a medium bowl. Spoon the mixture into a quart-size resealable bag (OR piping bag). Using scissors, cut a corner off making a small hole.
Once the noodles are drained and rinsed, fill each shell one at a time with the cheese mixture and place them in a 9×13 baking dish greased with cooking spray. Generously cover the noodles in the dish with the spaghetti sauce.
Bake the cheese and pesto manicotti noodles at 350 degrees Fahrenheit for 30-40 minutes until the dish is heated through, hot, and bubbly. Garnish with a sprinkle of shredded mozzarella or more grated parmesan and some fresh parsley. Serve easy baked manicotti with garlic bread or breadsticks and a fresh salad or hot vegetable.

PREP TIME & NUTRITION:
Prep Time: 20 minutes, Cook Time: 40 minutes, Total Time: 1 hour, Servings: 6, Calories: 350, Net Carbs: 30g, Fats: 18g, Protein: 20g