Pesto Chicken Manicotti

Pesto Chicken Manicotti

Pesto Chicken Manicotti


8 oz Manicotti Shells, uncooked

1 10-oz. package frozen chopped spinach, thawed and drained

16 oz part-skim ricotta cheese

1 cup grated Parmesan cheese, divided

1/2 cup egg substitute

2 1/2 cups diced cooked chicken breast

1 Tbs basil

3/4 tsp pepper

3 cups low-sodium tomato sauce or spaghetti sauce


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-o F.

Mix together ricotta cheese, 1/2 cup 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 1/2 cup Parmesan cheese. Cover and bake 20

Servings: 8

Source: National Pasta Association

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