Chicken and Vegetable Stuffed Manicotti

For Filling: Spray a large, skillet with non stick spray. Add a thin layer of olive oil, just enough to cover bottom of pan. Add chicken, vegetables (including garlic) and Italian seasoning. Cook on medium heat, stirring constantly until chicken is no longer pink and vegetables are tender.

Add cream cheese and stir until melted. Remove from heat. Stir in cottage cheese and Parmesan cheese. Season to taste. Transfer filling to a large bowl and refrigerate for 20 minutes to a half an hour to make a firmer consistency.

While filling is chilling, cook manicotti according to package directions if haven't already done so. Rinse with cold water and drain well.

Using a teaspoon, stuff shells equally with filling. Spread a thin layer of pasta sauce over bottom of one large or two small baking dishes. Arrange six stuffed manicotti in each dish. Pour remaining sauce over manicotti and sprinkle with mozzarella.

Cover with foil and bake at 350 degrees F for 40 minutes. Remove foil and let cool for five minutes before serving.

NOTE: I found it easier to stuff the manicotti with them split open lengthwise. Stuff with filling, fold over and place seam side down in pan so the filling doesn't fall out.