Chicken and Rapini Manicotti

A special meal for a Friday night in. This warm and comforting recipe can easily be made ahead and reheated.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1⁄2 large onion, chopped and divided
• 5  teaspoons roasted garlic, seasoning paste divided
• 1⁄2 teaspoon dried thyme leaves
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon  dried  hot pepper flakes
• 1 (796 ml) can crushed tomatoes
• 1⁄4 cup fresh basil leaf, finely chopped
• 12  manicotti, shells
• 3  cups rapini or 3  cups kale, coarsely chopped
• 1⁄2 lb  lean ground chicken or 1⁄2 lb turkey
• 1  cup  1% cottage cheese
• 1 1⁄4 cups  Italian cheese blend, divided

Directions

1. Heat oil in a saucepan over medium heat. Add half of both the onion and garlic paste. Stir in thyme, pepper and hot pepper flakes. Sauté for 5 minutes or until onion is translucent. Stir in tomatoes, simmer for 15 minutes until thickened. Stir in basil and cool sauce to room temperature.
2. Meanwhile, cook manicotti until still firm in the center, 6-8 minutes. Place on a paper towel-lined baking sheet to cool. In the same water cook rapini for 2 minutes. Cool under running water, squeeeze dry and chop finely.
3. In a nonstick skillet on medium-high heat, combine chicken with remaining onion and garlic paste. Cook, breaking apart with a spoon, until chicken is browned. Transfer to a bowl and cool slightly. Add rapini, cottage cheese, 1/2 cup tomato sauce and 1/4 cup shredded cheese.
4. Spread 1 cup of the sauce on the bottom of an 11x9-inch baking dish. Fill manicotti shells with chicken mixture. Pour remaining sauce over manicotti and sprinkle with remaining cheese. Cover pan with foil and bake for 30 minutes. Then uncover and bake for 15 minutes until bubbly and golden.