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Savory Meat Filled Manicotti
14 pcs manicotti pasta, uncooked
1/2 tsp olive oil
1 lb ground chicken breast, skinless
3/4 c onions, chopped
1 c fat-free mozzarella cheese, grated
4 egg whites, slightly beaten
1/4 c white bread crumbs
1/4 c fat-free Parmesan cheese
3/4 tsp oregano
1/2 tsp salt
1/8 tsp black pepper
1 3/4 c Homemade Spaghetti Sauce
1 c fat-free mozzarella cheese, grated
Cook manicotti according to package directions, drain. Cool in
single layer on foil. Preheat oven to 350. In a skillet, heat oil
over medium heat. Add chicken and onions. Cook until chicken is no
longer pink and onions are tender. Stir in 1 cup mozzarella cheese,
egg whites, bread crumbs, Parmesan cheese, oregano, salt, and black
pepper. Fill each cooled pasta tube with about 1/4 cup meat filling.
Spread thin layer of spaghetti sauce on bottom of 13 x 9" pan.
Place filled pasta in prepared pan, cover with remaining sauce.
Sprinkle with remaining mozzarella cheese. Bake, covered, for 45
minutes or until hot and bubbly.
Make Ahead Directions: Do not bake. Cover baking dish tightly with
plastic wrap, then foil. Freeze up to 2 months. Remove foil and
plastic wrap, replace foil. Bake at 350 degrees Fahrenheit 1 hour,
30 minutes or until hot and bubbly.
To make individual portions, prepare as directed in recipe above
except place two manicotti into each of seven small microwave-safe
dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave
each dish, loosely covered, at MEDIUM (50%) 7 to 9 minutes or until
hot, turning dish 1/2 turn halfway through cooking time. If thawed
in refrigerator overnight, microwave at HIGH (100%) 2-1/2 minutes
or until hot.
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Manicotti