- 6
4.5/5
(12 Votes)
Ingredients
- ■12 shells uncooked jumbo shells
- ■1 1/2 cups marinara
- ■2 medium egg whites, lightly beaten
- ■1 3/4 cups part-skim ricotta cheese
- ■4 oz chicken breast, cooked, skinless, diced – Make it yourself or use rotisserie chicken
- ■16 oz chopped frozen spinach, thawed and drained of excess water
- ■1 tsp garlic powder
- ■1/2 tbsp dried Italian seasoning
- ■4-5 basil leaves, chopped
- ■1/4 tsp black pepper and sea salt
- ■1 cups part-skim mozzarella cheese, shredded
- ■1/3 cups grated Parmesan cheese
Preparation
Step 1
1. Preheat oven to 350ºF.
2. Cook manicotti shells in salted boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
3. Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
4. For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder, salt, pepper, basil and Italian seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.
5. To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes.