Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Pesto Chicken Manicotti
- add review
- #47642
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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.
added by
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
see more pasta with chicken recipes
reviews & comments