Manicotti packed with spinach and chicken

Components:

1. Two tablespoons of olive oil and twelve manicotti pasta shells
2. One pound of cooked, shredded chicken breast (or ground chicken)
3. One little onion, diced
4. Two minced garlic cloves
5. Ten ounces of thawed and drained frozen spinach (or fresh spinach, chopped and wilted)
6. Ricotta cheese, one cup
7. One and a half cups of shredded mozzarella cheese, separated
8. Half a cup of Parmesan cheese, grated
9. One huge egg
10. To taste, add salt and pepper.
11. Two cups of homemade or store-bought marinara sauce
12. For garnish, fresh parsley or basil is optional.

Directions:

Get the pasta ready:

• Set the oven temperature to 375°F, or 190°C.
• As directed on the package, cook the manicotti shells until they are just al dente. After draining, let it cool a little.

Get the filling ready:

• Heat the olive oil in a big skillet over medium heat. Sauté the chopped onion and garlic for three to four minutes, or until they are tender and fragrant.
• Stir the spinach into the skillet with the cooked, shredded chicken. Cook for a further two to three minutes, or until well heated.
• Take off the heat and give it some time to cool.
• Put the chicken-spinach mixture, ricotta, 1 cup of mozzarella, Parmesan, and egg in a big bowl. Add salt and pepper for seasoning. Stir until thoroughly combined.

Fill the Manicotti with:

• Gently place the chicken and spinach filling inside each manicotti shell. For easier filling of the shells, you can use a spoon or a piping bag.

Put the Dish Together:

• Line the bottom of a 9 x 13 baking dish with 1 cup of marinara sauce.
• Pour the remaining marinara sauce over the stuffed manicotti shells once they have been arranged in the dish.
• Top the sauce with the remaining ½ cup of mozzarella cheese.

Bake:

• Bake the dish for twenty-five minutes after covering it with aluminum foil.
• Remove the cover after 25 minutes and continue baking for another 10 minutes, or until the cheese is brown and bubbling.

Serve:

• If desired, garnish with parsley or fresh basil.
• Enjoy your tasty chicken and spinach loaded manicotti while it’s still hot!

This recipe is rich, cheesy, and filling—it’s ideal for a warm meal.