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1.) Preheat oven to 400°F. Oil a 9x13 baking dish.
2.) Bring a large pot of salted water to a boil and cook the noodles 3 minutes short of the package instructions. Drain and pat dry with a clean kitchen towel.
3.) In a large bowl, stir together the ricotta, 3/4 cups grated cheese and pesto until fully combined. Stir in the egg and season with salt and pepper to taste. Transfer the filling to a piping bag or large zip top bag. Cut the tip off the bag and pipe into the cooked pasta, filling each tube with the cheese mixture.
4.) Place a single layer of the filled pasta in the prepared baking dish and top with some of the sauce. Repeat with another layer of filled pasta tubes and top with the remaining sauce. Sprinkle the remaining Parmigiano-Reggiano over the dish and bake for 20-25 minutes or until golden and dark in some spots on top. Remove from oven and allow to cool for 10 minutes before serving. Garnish with more grated cheese if desired.
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 98 (34%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 85.7mg||26 %|
|Sodium 873.9mg||30 %|
|Potassium 598.2mg||16 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 16.8g|
|Protein 19g||27 %|
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Calories per serving: 290
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