Chicken & Spinach Manicotti
I LOVE Italian/pasta foods; however, I am NOT a fan of ricotta and cottage cheese! So, unfortunately there are times when I see something I really want to try but don't not knowing, OR knowing, what cheeses were used. So, after seeing this item at an Italian restaurant (which I didn't order because it contained ricotta cheese) I decided to create my own version by "borrowing" bits and pieces of recipes to create this dish...a DEFINITE family favorite! ENJOY =)
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READY IN: 1hr
SERVES: 7
YIELD: 14 Manicotti
UNITS: US
INGREDIENTS
Nutrition- 2cups shredded cooked chicken
- 6ounces Baby Spinach (finely chopped)
- 8ounces KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA
- 10ounces Philadelphia Original Cooking Creme or 10 ounces Philadelphia Savory Garlic Cooking Creme
- 1⁄4cup shredded parmesan cheese
- 2 -3
- 1teaspoon oregano
- 1teaspoon basil
- 1teaspoon red pepper flakes
- 3
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
- 8ounces manicotti (14 noodles)
- 15
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DIRECTIONS
- Preheat oven to 400°F.
- Combine all ingredients (top 12 items) in large mixing bowl. Cook manicotti “per package directions” (I actually cook the manicotti for about a minute to a minute and a half LESS than what is directed for a firmer noodle – easier to stuff!). Drain and rinse pasta with cool water.
- Spray 2 – 13 x 9 casseroles w/cooking spray and place well-stuffed manicotti in casseroles.
- Coat manicotti with Alfredo sauce.
- Garnish with additional Parmesan and red pepper flakes if desired.
- Cover casseroles with foil and bake at 400 oF for 30 minutes.
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