|1 box (225 g)||Italpasta Manicotti|
|1 tbsp (15 mL)||Italpasta Extra Virgin Olive Oil|
|1 lb (500 g)||lean ground chicken|
|1/2 cup (125 mL)||finely diced onion|
|2||small garlic cloves, minced|
|1/2 tsp (2 mL)||salt|
|1/4 tsp (1 mL)||pepper|
|1 3/4 cups (425 mL)||ricotta|
|1 1/2 cups (375 mL)||shredded mozzarella cheese, divided|
|3/4 cup (175 mL)||Parmesan cheese, divided|
|1/2 cup (125 mL)||chopped fresh basil, divided|
|2 tbsp (30 mL)||chopped fresh parsley|
|1 can (680 mL)||Italpasta Original Pasta Sauce, divided|
|1/4 cup (60 mL)||fresh bread crumbs|
- Cook Manicotti according to package directions; drain and let cool to room temperature. Meanwhile, heat oil in large nonstick skillet set over medium heat; cook chicken, onion, garlic, salt and pepper, stirring frequently, for 5 to 7 minutes or until chicken is cooked through and onion is softened. Remove skillet from heat; let cool to room temperature.
- Preheat oven to 350°F (180°C). Meanwhile, combine cooled chicken mixture, ricotta, 1 cup (250 mL) mozzarella, 1/2 cup (125 mL) Parmesan, all but 2 tbsp (30 mL) basil, and parsley. Fill manicotti evenly with chicken and cheese mixture.
- Spread 3/4 cup (175 mL) pasta sauce in bottom of 13- x 9-inch (3 L) baking dish. Arrange manicotti in single layer in baking dish. Top with remaining pasta sauce and mozzarella; bake for 30 to 35 minutes or until manicotti are tender and sauce is bubbling around edges.
- Preheat oven to broil. Combine bread crumbs with remaining Parmesan; sprinkle over top of manicotti. Broil for about 2 minutes or until golden brown. Let stand for 5 minutes; garnish with remaining basil before serving.
Tip: To fill manicotti, spoon chicken-cheese mixture into a resealable plastic bag. Use scissors to cut a small corner from bottom of bag. Fill manicotti shells by squeezing chicken-cheese mixture into both sides of each shell.
Per 1/6 recipe, Calories 590, Fat 29g, Cholesterol 105mg, Sodium 1160mg, Carbohydrate 43g, Fibre 5g, Sugars 7g, Protein 39g