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Ingredients
- 12 Shells, uncooked, jumbo
- 1 1/2 Cups canned tomato sauce
- 2 Large egg whites, lightly beaten
- 1 3/4 Cup part skim ricotta cheese
- 4 oz Roasted, skinless, boneless chicken breast, diced
- 3/4 Cup chopped frozen spinach, thawed, drained of water
- 1 Tsp garlic powder
- 1 Tbsp ground oregano, or other italian dressing
- 3/4 Cup shredded part skim mozzarella cheese
- 1/3 Cup grated parmesan cheese
Details
Preparation time 20mins
Cooking time 50mins
Preparation
Step 1
Pre-heat over to 350
Cook manicotti shells in boiling water according to pkg directions
Drain and rinse with cold water to prevent them from cooking further, set aside
Coat a 9x13" pan with cooking spray
Spread 1/2 cup of sauce evenly over bottom of pan and set aside
Filling
In a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning
Stir in 1/4 cup each mozzarella and parmesan cheese
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
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