Chicken and Spinach Manicotti or Shells |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 7 |
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We were treated to this at a friends house for dinner. Very good! Recipe can easily made ahead and be halved. What I especially like about it it, it is NOT too cheesy! Easy to make and easy to serve. I prefer making the shells for that reason. Ingredients:
1 1/2 cups cooked chicken, shredded |
15 ounces ricotta cheese |
1 (10 ounce) package frozen chopped spinach, cooked according to package directions, squeezed very well to drain |
1 1/4 cups half-and-half or 1 1/4 cups whipping cream, divided |
1/2 cup plain breadcrumbs |
1 teaspoon garlic powder |
1/2 teaspoon dried basil leaves |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
8 ounces manicotti or 8 ounces jumbo pasta shells, cooked and drained, cooked al dente |
1 (14 ounce) jar marinara sauce (*may want extra with serving) |
1 1/2 cups mozzarella cheese, shredded |
Directions:
1. Preheat oven to 350.
2. In large bowl, combine chicken, ricotta cheese, spinach, 1/2 cup half and half, bread crumbs, garlic, basil, oregano, salt and black pepper; mix well.
3. Spread 1/4 C sauce on bottom of 13x9-inch baking dish; Stuff chicken & cheese mixture into manicotti; line up shells in the baking dish.
4. Combine remaning marinara sauce and remaining 3/4 cup half and half; pour over stuffed manicotti. Top with mozzarella cheese.
5. Bake 30 minutes or until thoroughly heated.
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