Chicken Spinach Manicotti
October 09, 2011
"The 4-cheese blend has Parmesan cheese added, if you use only mozzarella cheese for the filling add in 1/2 cup freshly grated Parmesan cheese The chicken mixture may be prepared up to 2 days ahead just warm in microwave slightly before placing into shells, also the shells may be stuffed and refrigerated earlier in the day to bake later add on sauce just before baking These shells are not boiled they cook in the sauce so a fair amount of sauce is needed"
- Serving Size: 1 (297.6 g)
- Calories 826.7
- Total Fat - 29.3 g
- Saturated Fat - 15.5 g
- Cholesterol - 95.2 mg
- Sodium - 1209.7 mg
- Total Carbohydrate - 109.7 g
- Dietary Fiber - 3 g
- Sugars - 52.9 g
- Protein - 34.4 g
- Calcium - 1049 mg
- Iron - 2.3 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.2 mg
Preheat oven to 350 degrees F (Set oven to lowest position).
Pour about 2 cups of sauce into the baking dish.
Grease two 11 x 7-inch OR one 13 x 9-inch baking dish.
In a bowl mix the chicken with cream cheese, spinach, 1 cup shredded cheese, and next 5 ingredients until well combined,.
Using your fingers gently fill each dry shell with chicken mixture.
Place the uncooked stuffed pasta shells into baking dish.
Pour remaining sauce over shells (make sure all the shells are covered with the sauce, then using fingers or a knife separate the shells slightly to allow the sauce to flow in between the shells).
Cover with foil then bake for about 50-60 minutes (or until the shells are fork-tender) uncover and sprinkle with remaining 2 cups of the mozzarella cheese, then return to oven and bake uncovered for 10 to 15 minutes or until cheese is melted.
Tips & Variations
No special items needed.