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Wednesday, October 20, 2010

Chicken, Cheese & Spinach Manicotti

This Manicotti was so much better than I ever expected. It's very light tasting (thanks to the cottage cheese) compared to most. I was unsure about adding the chicken but very glad I did. It added great flavor and texture. This is also one of the one of the only ways I have ever gotten my son to eat spinach!


1-1/2 cups finely chopped cooked chicken breasts (I seasoned mine with Italian Seasoning)
2 cloves garlic, minced
1 1/2 cup frozen chopped spinach, thawed, well drained
3/4 container (16 oz.) Low Fat Cottage Cheese
3/4 containter Part Skim Ricotta Cheese (15oz)
3 TBS Italian Seasoning
3 TBS grated parmesan cheese
2 tsp ground black pepper
2 egg whites
1 1/2 cup Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked, drained
2 cups spaghetti sauce
1/4 cup chopped fresh basil

How to Make:

Heat oven to 350°F.

Combine chicken and garlic in large bowl. Add spinach, cottage cheese, ricotta cheese, egg whites and 1/4 cup mozzarella. Stir in Italian seasoning, grated parmesan cheese and black pepper. (I always taste the filling at this point so you can add a bit more of anything if necessary). Spoon into manicotti shells.

Put in baking dish sprayed with cooking spray. Cover with spaghetti sauce.

BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

*recipe courtesy of Cooking Light Magazine

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