Chicken Spinach Manicotti
|Manicotti shells||8 Ounce (1 Package)|
|Diced cooked chicken||2 Cup (32 tbs)|
|Frozen no salt added spinach||10 Ounce, Defrosted (1 Package)|
|Egg substitute||1 (Equivalent To 3 Eggs)|
|Low fat cottage cheese||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Black pepper||To Taste|
|Olive oil||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Canned diced no salt added tomatoes with juice||14 1⁄2 Ounce (1 Can)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Italian herb seasoning||1 Teaspoon|
|Vegetable oil spray||1|
|Grated parmesan cheese||3 Tablespoon|
Cook pasta according to package directions, omitting salt.
Drain and set aside.
In a bowl, combine first seven ingredients and set aside.
Heat olive oil in a saucepan over medium-high heat.
Add onion and saute until translucent.
Add garlic and saute 1 minute more.
Stir in tomatoes, tomato paste, water and herbs.
Crush tomatoes slightly with wooden spoon.
Reduce heat and simmer for 8 to 10 minutes.
Preheat oven to 375° F.
Lightly spray a 9-x- 13-inch baking pan with vegetable oil.
Spread 1 cup sauce on bottom of pan.
Stuff shells with filling mixture and arrange them on sauce.
Spoon remaining sauce over top.
Sprinkle Parmesan cheese on top.
Bake 30 minutes, or until thoroughly heated.
Combine olive oil, onion and garlic in 1-quart microwave-safe bowl.
Microwave on high 3 minutes.
Add remaining sauce ingredients and cook 10 minutes on medium.
Place half of the sauce in a microwave-safe baking dish.
Fill shells as directed and arrange shells on top of sauce.
Cover with remaining sauce.
Top with Parmesan cheese.
Cover with vented plastic wrap and microwave on medium 25 minutes.
Let stand covered 5 minutes and serve hot.