Chicken & Rapini Manicotti

  • Prep Time: 10 min
  • Total Time: 1 h 45 min
  • Serves: 4

Ingredients

  • 1 tbsp olive oil 15 mL
  • 1/2 large onion, chopped and divided 0
  • 5 tsp Roasted Garlic Seasoning Paste, divided 25 mL
  • 1/2 tsp each dried thyme leaves and pepper 2 mL
  • 1/4 tsp dried hot pepper flakes (optional) 1 mL
  • 1 can Crushed Tomatoes 796 mL
  • 1/4 cup fresh Basil leaves, finely chopped 60 mL
  • 12 manicotti shells 0
  • 1/2 bunch rapini or kale, coarsely chopped (about 3 cups/750 mL) 0
  • 1/2 lb lean ground chicken or turkey 250 g
  • 1 cup 1% cottage cheese 250 mL
  • 1 1/4 cup Au Gratin Shredded Cheese Blend, divided 310 mL

Directions

  • Step 1

    Pre-heat your oven to 350°F (177°C). Heat oil in a saucepan over medium heat. Add half of both the onion and garlic paste. Stir in thyme, pepper and hot pepper flakes (if using). Sauté for 5 min. or until onion is translucent. Stir in tomatoes, simmer for 15 min. until thickened. Stir in basil and cool sauce to room temperature.

  • Step 2

    Meanwhile, cook manicotti until still firm in the centre, 6 to 8 min. Place on a paper towel-lined baking sheet to cool. In the same water, cook rapini for 2 min. Cool under running water, squeeze dry and chop finely.

  • Step 3

    In a non-stick skillet on medium-high heat, combine chicken with remaining onion and garlic paste. Cook, breaking apart with a spoon, until chicken is browned. Transfer to a bowl and cool slightly. Add rapini, cottage cheese, 1/2 cup (125 mL) tomato sauce and 1/4 cup (60 mL) shredded cheese.

  • Step 4

    Spread 1 cup (250 mL) of sauce on the bottom of an 11 x 9-in. (2.5 L) baking dish. Fill manicotti shells with chicken mixture. Pour remaining sauce over manicotti and sprinkle with remaining cheese. Cover pan with foil and bake for 30 min. Then uncover and bake for 15 min. until bubbly and golden.

Tip

This warm and comforting recipe can be made ahead and reheated in minutes.

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Nutrition Facts

  • 3 manicottis
  • Calories 640
  • Protein 42 g
  • Total fat 23 g
  • Sat fat 6 g
  • Cholesterol 75 mg
  • Carbohydrates 64 g
  • Fibre 9 g
  • Sodium 910 mg
  • Potassium 340 g