Servings and Ingredients
|1 (8 oz) pkg manicotti|
|1 tsp. Hy-Vee Select olive oil|
|1 c. chopped onion|
|1 c. chopped Roma tomatoes|
|1 c. chopped green pepper|
|2 cloves garlic, minced|
|3 (4 oz each) boneless, skinless chicken breasts, cooked and diced|
|2 c. Hy-Vee shredded part-skim mozzarella cheese|
|1 c. Hy-Vee part-skim ricotta cheese|
|1 Hy-Vee large egg, lightly beaten|
|¾ c. grated Hy-Vee Parmesan cheese, divided|
|½ c. fresh basil leaves, chopped|
|⅛ tsp. Hy-Vee black pepper|
|1 (26 oz) jar Hy-Vee traditional pasta sauce, divided|
- Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with cooking spray; set aside. Cook manicotti according to package directions; rinse with cold water and drain.
- Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper and garlic; cook 5 minutes, stirring often, or until vegetables are softened.
- In a large bowl, mix tomato mixture, chicken, mozzarella, ricotta, egg, 1/2 cup Parmesan, basil and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup mixture.
- Pour half of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling.
470 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 95mg
- Sodium: 1020mg
- Total Carbohydrates: 49g
- Protein: 34g
Vitamin A 30%
Vitamin C 45%
Hy-Vee shredded part-skim mozzarella cheese package.