This is a recipe that you’ll be making for years to come! Spinach and cheese stuffed manicotti is filling, wholesome, and flavorful. In fact, it’s super easy to make. Trust me, if I can do it, so can you! I know you are going to appreciate this recipe and your family will be glad that you made it for dinner. Mine sure was! Enjoy!
Another family favorite…Delicious!!
Ingredients
12 Barilla manicotti shells, cooked according to package – drain
FILLING
1 onion, chopped
2 clove garlic, minced
1 Tbsp Bertolli olive oil
1 1/2 c small diced, cooked chicken
3/4 c small diced, cooked ham
1/2 c ricotta cheese
2 oz cream cheese, softened
10 oz frozen spinach, thawed and water squeezed out , thoroughly
2 eggs, slightly beaten
1/2 c grated, parmesan cheese
1 tsp dried basil
1 tsp pepper
1/4 tsp nutmeg
SAUCE
3 c College Inn chicken broth
3/4 c Gold Medal flour
1/2 c Borden heavy cream
1/2 c TruMoo milk
1 tsp Morton salt or to taste
1/2 tsp nutmeg
1/2 tsp pepper
1/4 – 1/2 tsp cayenne pepper
1/2 c Kraft grated parmesan cheese and extra for sprinkling on top
McCormick paprika for sprinkling on top
Instructions
Cook manicotti shells according to package directions.
In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer.
In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, eggs,ricotta, cream cheese basil, pepper, salt and nutmeg; set aside.
Sauce:
Combine flour and chicken broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat, and stir in the 1/2 cup Parmesan cheese.
Spread 1 1/2 cups sauce into a 13 x 9 baking dish coated with cooking spray.
Stuff each pasta with chicken filling. ( An easier way to stuff is cut one edge lengthwise, open up and lay out flat. Spoon on filling, roll up and place seam side down in dish.) Sometimes I drizzle a tablespoon of cream sauce down the center before rolling. Don’t worry of filling comes out the ends when placing in the dish, you can stuff it back in once placed.
Once all are stuffed and placed side by side in dish. Cover with sauce and sprinkle with desired amount of Parmesan cheese, and sprinkle with paprika.
Cover with foil, and place in preheated oven, for 30 – 35 minutes, until heated through and bubbly
Remove foil and continue baking for another 5 minutes to slightly brown top.
If you have sauce left, save it for reheating leftovers.
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Quick Tip: Serve this manicotti with garlic toast and a side salad for a complete meal.
