Recipe

Manicotti With Chicken And Spinach Recipe

	Chihuahua / All my dishes 1 year, 10 months ago This dish takes patience, but it's worth the trouble. It's so pretty and great tasting. From, Williams-Sonoma Healthy Cooking. Prep:40m Cook:40m Servings:4	Chihuahua
	light lovely

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Ingredients

2 1/2 C Marinara Sauce

1/2 pound ground (minced) White Chicken or Turkey Meat

1/2 C finely chopped Yellow Onion

1 C cooked, drained and chopped Spinach

1 1/2 C non-fat small curd Cottage Cheese

1 tsp. dried Thyme or Basil

1 Egg

1/4 C freshly grated Parmesan Cheese

1/2 tsp. Salt

1/4 tsp. freshly Ground Pepper

8 Manicotti Tubes

Directions

Bring a large pot about three-fourths full of water to a rolling boil over high heat.

Meanwhile, coat a non-stick frying pan with non-stick cooking spray and place over medium heat. When hot, add the chicken or turkey and onion and cook, breaking up the meat with a spatula, until the meat is fully cooked, about 10 minutes. Scrape into a large bowl and let cool 10 minutes.

Squeeze any excess liquid from spinach. Add to the chicken along with the cottage cheese, thyme or basil, egg, Parmesan cheese, salt and pepper. Using a wooden spoon, beat vigorously to blen.

Preheat an oven to 325 degrees.

Spread 1/2 cup of the sauce over the bottom of an 8-by-12-inch baking dish or other similarly sized dish.

Add the manicotti tubes to the boiling water, stir well and cook for 8 minutes; they should remain firm and slightly underdone. Drain them, rinse under cold water and drain again.

Using a small spoon, stuff each tube with about 1/3 cup of the filling.

Arrange in a single layer in the baking dish and spoon the remaining sauce over the top.

Cover with aluminum foil and bake until the sauce is bubbling a little around the edges of the dish and the filling is heated through, about 40 minutes.

Remove from the oven and uncover the dish. Let stand for 5 minutes.

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