Ingredients

The following ingredients have 4 Servings
  • 8 oz. uncooked manicotti pasta shells (~14-15 shells)
  • 1 medium white onion (diced)
  • 2 tsp olive oil
  • 2 garlic cloves
  • 1 10-oz package frozen spinach, thawed
  • 3 cups chicken (cooked and shredded (see note))
  • 1 large egg (lightly beaten)
  • 1 15-oz container ricotta cheese (~1¾ cups)
  • 1½ cups mozzarella cheese (shredded and divided)
  • ½ cup Parmesan cheese (grated)
  • 1 tsp Italian seasonings
  • ½ tsp salt
  • ½ tsp pepper
  • 1 16-oz jar alfredo sauce
  • ⅓ cup basil pesto (homemade or store-bought)
  • {Optional} Fresh basil (chopped)

Instruction

  • {Optional, but recommended} Drain the ricotta for several hours before making this recipe. (Tip: Just put a piece of cheesecloth in a colander. Put the ricotta on top and let it drain for a few hours.)
  • Place the diced onions and olive oil in a large sauté pan. Cook over medium heat, stirring often, for 4-5 minutes, or until onions begin to turn soft. Add garlic and cook for 2-3 more minutes, stirring often.
  • Squeeze as much liquid out of the spinach as possible. Chop spinach finely.
  • Transfer onions and garlic into a large bowl. Add egg, ricotta, 1 cup of mozzarella, Parmesan, Italian seasonings, salt, pepper, spinach and cooked chicken to the bowl. Stir until well mixed.
  • Preheat oven to 375°F.
  • Using a large bowl, mix the alfredo sauce with ¾ cup of water. Spread 1 cup of this mixture across bottom of 9”x13” baking dish; set remaining mixture aside.
  • Using a spoon (or your hands), fill the uncooked manicotti with this mixture. Place filled manicotti in baking dish.
  • Pour remaining alfredo sauce over manicotti.
  • Cover with foil and bake for 45 minutes at 375°F.
  • Uncover and sprinkle remaining ½ cup of mozzarella cheese on top. Bake (uncovered) for 5-10 more minutes, or until cheese has fully melted.
  • Place a spoonful of pesto on top of each manicotti before serving.
  • {Optional} Sprinkle with freshly chopped basil before serving.