Pesto Chicken Manicotti Recipe

ingredients

8 ounces manicotti shells, uncooked
1 package (10 ounce size) frozen chopped spinach, thawed and drained
16 ounces part-skim Ricotta cheese
1 cup grated Parmesan cheese, divided
1/2 cup egg substitute
2 1/2 cups diced cooked chicken breast
1 tablespoon basil
3/4 teaspoon black pepper
3 cups low-sodium tomato sauce or spaghetti sauce

directions

Prepare manicotti according to package directions. While pasta is cooking, squeeze all the water out of the spinach. When pasta is done, drain and set aside.

Preheat oven to 350 degrees F.

Mix together Ricotta cheese, half the Parmesan cheese and egg substitute. Stir in remaining ingredients except tomato sauce.

Spoon the cheese mixture into the manicotti shells and lay in a 9- x 13-inch pan and a 9- x 9-inch pan, or a pan large enough to hold all stuffed manicotti. Cover with tomato sauce and sprinkle with the remaining Parmesan cheese.

Cover and bake 20 minutes. Remove cover and bake an additional 15 minutes, until cheese is golden brown.

nutrition data

Nutritional data has not been calculated yet.

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