SIX MILLION-DOLLAR MANICOTTI

By pbaumgartner

(Peg’s recipe)

Ingredients

• 1 clove garlic, minced
• 1/2 cup finely chopped onions
• 3 boneless, skinless chicken breast halves, cut into small pieces
• 1 cup each grated carrots, grated zucchini, and finely chopped
• mushrooms
• 1 1/2 tsp. dried basil
• 1 tsp. dried oregano
• 1/4 tsp. pepper
• 4 oz. light cream cheese, cut into cubes
• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 12 manicotti shells, cooked
• 3 cups tomato-based pasta sauce
• 1/2 cup shredded mozzarella cheese

Preparation

Step 1

Spray a large, non-stick skillet with cooking spray. Add garlic and onions and cook over medium heat until softened, about 2 minutes.
Add chicken, increase heat to medium-high, and cook until no longer pink. Add carrots, zucchini, mushrooms, basil, oregano, and pepper. Cook for 3 more minutes. Add cream cheese and stir until melted. Remove from heat. Stir in ricotta and Parmesan cheese. Cool.
Stuff shells equally with filling. Spread a thin layer of pasta sauce over bottom of 9x13-inch baking dish. Arrange manicotti in dish and pour remaining sauce over manicotti. Sprinkle with mozzarella.
Cover with foil and bake at 350º for 40 minutes. Let cool for 5 minutes before serving.