Pesto chicken manicotti

Yield: 6 Servings

Measure Ingredient
8 ounces Manicotti Shells, uncooked
10 ounces Frozen chopped spinach thawed and drained
16 ounces Part-skim ricotta cheese
1 cup Grated Parmesan cheese divided
½ cup Egg substitute
2½ cup Diced cooked chicken breast
1 tablespoon Basil
¾ teaspoon 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 degrees F.

Mix together ricotta cheese, ½ 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 ½ cup Parmesan cheese. Cover and bake 20 minutes. Remove cover and bake an additional 15 minutes, until cheese is golden brown.

Serves 6 to 8

Each serving provides: 344 Calories; 34 g Protein; 24.3 g Carbohydrates; 12.9 g Fat; 68.3 mg Cholesterol; 492 mg Sodium.

Calories from Fat: 27%

Copyright National Pasta Association () (Reprinted with permission)

Similar recipes