A good Bertolli pasta recipe is cheese and pesto manicotti. Fill the manicotti pasta with a pesto and cheese mixture, top it with Bertolli sauce and bake it until it is hot and bubbly.
To make cheese and pesto manicotti, spread 1/2 cup of Bertolli Five Cheese With Asiago & Fontina Cheeses sauce in the bottom of a 9-inch by 13-inch baking pan. In a large bowl, combine one 15-ounce container of ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of grated Parmesan cheese, 1/4 cup of prepared pesto and one slightly beaten egg. Fill 12 manicotti pasta shells with the cheese mixture, and place them carefully into the baking dish.
Pour the remaining sauce over the top of the manicotti and cover the dish with aluminum foil. Place the dish in a 350 degree Fahrenheit oven, then bake it for 25 minutes. Take the dish out of the oven, remove the foil, and sprinkle 1 cup of mozzarella cheese over the top. Return the dish to the hot oven and bake it, uncovered, for approximately 10 minutes or until the cheese is melted. One variation of this recipe is to add 1/3 cup of chopped and drained sun-dried tomatoes to the cheese mixture before stuffing the shells.