Ingredients
- 1 package (8 ounce) dry manicotti shells
- 13 ounces cooked chicken (3 cups finely chopped or shredded)
- 2 containers chive-and-onion flavored (16 ounces) cream cheese (8 ounces each container, Philadelphia brand)
- 1 package (10 ounce) frozen chopped spinach (cooked according to package directions then hand-squeezed dry)
- 3 cups shredded cheese (Kraft 4-Cheese Italiano, divided, or can use mozzarella cheese)
- 1/2 cup breadcrumbs (Italian-seasoned breadcrumbs)
- 1/2 teaspoon teaspoon garlic powder (garlic lovers can use more)
- 1/2 teaspoon seasoned salt (or to taste)
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon cayenne pepper (optional)
- 36 ounces marinara sauce (one 24-ounce jar plus another half, use your favorite purchased or homemade), if you love lots of sauce use more)
How to Make
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Step 1: Preheat oven to 350 degrees F (Set oven to lowest position).
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Step 2: Pour about 2 cups of sauce into the baking dish.
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Step 3: Grease two 11 x 7-inch OR one 13 x 9-inch baking dish.
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Step 4: In a bowl mix the chicken with cream cheese, spinach, 1 cup shredded cheese, and next 5 ingredients until well combined,.
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Step 5: Using your fingers gently fill each dry shell with chicken mixture.
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Step 6: Place the uncooked stuffed pasta shells into baking dish.
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Step 7: 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).
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Step 8: 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.
We hope you enjoy this recipe!
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