Pesto Chicken Manicotti Recipes

PESTO CHICKEN MANICOTTI

Steps:

• Prepare manicotti as directed and squeeze water out of spinach.
• When pasta is done, drain and set aside.
• Preheat oven to 350ºF.
• Mix together ricotta, 1/2 cup parm, and egg substitute.
• Stir in remaining ingredients, except tomato sauce.
• Spoon cheese mixture into shells and lay into a pan.
• Cover with tomato sauce and sprinkle remaining 1/2 cup Parm.
• Cover and bake 20 minute.
• Remove cover and bake add. 15 minute.

CREAMY PESTO MANICOTTI

Steps:

• Combine 1/4 cup of the Mozzarella cheese and the next 8 ingredients (Mozzarella - garlic) in a food processor, and process until creamy.
• Prepare Manicotti according to package directions. While pasta is cooking, wash and squeeze all the water out of the spinach. When pasta is cooked, drain and set aside. Preheat oven to 350°.
• Spoon the cheese mixture into the manicotti shells and lay in a 9x13 pan or a pan large enough to hold all of the stuffed manicotti.
• Cover with tomato sauce and sprinkle with the grated Parmesan cheese. Cover and bake 20 minutes.
• *use shells or the long Manicotti strips.

PESTO MANICOTTI (NO TOMATOES)

Steps:

• Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with a small amount of olive oil.
• Bring a large stockpot of salted water to a boil. Add the manicotti and cook al dente. Drain and arrange them on a tea towel so they don't touch. Set aside until cool enough to handle.
• Meanwhile, remove the excess water from the spinach by placing the leaves in a salad spinner. Continue spinning until no more water runs out.
• Coarsely chop the spinach.
• In a large bowl, combine the spinach, eggs, ricotta, mozzarella, Greek yogurt, garlic and oregano. Transfer the cheese mixture to a Zip-Lock-type plastic bag, squeeze out the air and seal. Set aside.
• Spread half of the pesto in an even layer over the bottom of the prepared baking dish.
• Snip off one corner of the bag of cheese mixture. Holding a manicotti tube in one hand and the bag in the other, insert the tip of the bag into the pasta tube and squeeze gently to fill it. Tip: to make filling easier, fill from both ends.
• Arrange each filled tube in a single layer in the prepared baking dish.
• When all the tubes are filled, spoon the remaining pesto over them. Cover with foil and bake for 15 minutes.
• Uncover the pan and sprinkle the manicotti with Parmesan. Bake, uncovered, for another 15 minutes, or until the Parmesan is melted and lightly browned.