Chicken Spinach Manicotti

#simmeredintradition, #ad, manicotti



  1. Cook chicken and shred. I placed 2 chicken breasts in the crock-pot today but rotisserie chicken works great.
  2. Defrost spinach and towel dry to get rid of water.
  3. In a large pot, bring water to a rapid boil and cook manicotti according to the package directions. Drain.
  4. Pre heat oven to 400 degrees.
  5. Chop parsley and basil.
  6. In a large mixing bowl make your filling, add 2 cups shredded chicken, 4 ounces cream cheese, spinach, 15 ounces ricotta, .5 cup parmesan (save the other .5 cups for later), 1.5 cups mozzarella, 2 tablespoons chopped basil (optional) , pinch of salt and pepper, and 1 egg. I use a spatula to mix all ingredients together well.
  7. Place half the jar of RAGÚ® Homestyle Thick & Hearty Roasted Garlic Sauce in bottom of large baking dish. Save the remainder for later.
  8. Put chicken spinach filling into a pastry bag. Cut wide slit on bottom.
  9. Fill each manicotti and place into baking dish on top of sauce.
  10. Cover manicotti with remainder of sauce.
  11. Sprinkle top of manicotti with remainder of parmesan (.5 cup).
  12. Cover with foil and bake for 30 minutes.
  13. Sprinkle chopped parsley on top and serve.