Pesto Chicken Manicotti

Pesto Chicken Manicotti

8 ounces Manicotti Shells – uncooked
1 10-ounce package frozen chopped spinach – thawed and drained
16 ounces part-skim Ricotta cheese
1 cup grated Parmesan cheese – divided
1/2 cup egg substitute
2 1/2 cups diced cooked chicken breast
1 tablespoon basil
3/4 teaspoon pepper
3 cups low-sodium tomato sauce or spaghetti sauce

Prepare manicotti according to package directions; while pasta is cooking, squeeze all the water out of the spinach. When pasta is done, drain and set aside. Preheat oven to 350ºF.

Mix together Ricotta cheese, 1/2 cup Parmesan cheese and egg substitute. Stir in remaining ingredients except tomato sauce. Spoon the cheese mixture into the manicotti shells and lay in a 9 × 13-inch pan and a 9 × 9-inch pan, or a pan large enough to hold all stuffed manicotti.

Cover with tomato sauce and sprinkle with the remaining 1/2 cup Parmesan cheese. Cover and bake 20 minutes. Remove cover and bake an additional 15 minutes, until cheese is golden brown.

Serves 6 to 8