Take an Italian taste tour with our manicotti stuffed with chicken, basil, spinach and cheese. Bonus: You can make this baked pasta casserole ahead of time for easy dinner prep!
What do I need ?
Original recipe yields 5 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
2 cups low fat cottage cheese
2 egg whites
1 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
10 manicotti shells, cooked
1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce
1/4 cup chopped fresh basil
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How do I make it ?
Heat oven to 350°F.
Combine chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup shredded cheese; mix well. Spoon into manicotti shells.
Place in 13x9-inch baking dish sprayed with cooking spray; cover with pasta sauce.
Bake 25 to 30 min. or until heated through. Top with remaining shredded cheese; bake 5 min. or until melted. Sprinkle with basil.
Kraft Kitchen Tips!
Assemble recipe as directed. Refrigerate up to 4 hours. When ready to serve, bake (uncovered) in 350ºF oven 35 to 40 min. or until heated through. Top with remaining shredded cheese; continue as directed.
Substitute fresh parsley for the basil.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3.5 g
Cholesterol 45 mg
Sodium 800 mg
Carbohydrate 37 g
Fibre 5 g
Sugars 8 g
Protein 38 g
5 servings, 1/5 recipe (376 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.