Manicotti
with Chicken Stuffing & Spinach
By Juana Flores, Third Place Winner
Ingredients:
Olive Oil
1 (1.25 lbs) pack of ground chicken
1⁄2 cup of yellow onion, chopped
1 cup spinach (cooked, drained, and chopped)
1 egg
1 (6 oz) bag of Mrs. Cubbison’s Dressing
1⁄4 cup of parmesan cheese
1 cup (8 oz) fresh mozzarella cheese, diced
2 tsp fresh basil
Salt & pepper for taste
10 manicotti tubes
Tomato Sauce:
Olive Oil
2 cloves garlic, chopped
1⁄2 cup yellow onion, chopped
2 1⁄2 cups or (28 oz diced tomatoes)
3 tsp fresh basil
Salt & pepper to taste
Procedure:
Use a large pot 3⁄4 full of salted water to boil. Add manicotti tubes and cook until almost al dente, about 8 minutes. Drain them, rinse under cold running water and drain again.
In a frying pan over medium heat, warm the olive oil. Add ground chicken and onion to cook, breaking up the chicken with a spatula for about 10 minutes. Add salt & pepper for taste. Transfer to a large bowl and let to cool for 10 minutes.
Put the spinach in a fine sieve and press firmly with the back of a spoon to remove excess liquid. Add to chicken, along with mozzarella, parmesan cheese, and egg basil. Add salt & pepper to taste. With wooden spoon, beat vigorously to blend.
In a separate pan, add olive oil over medium heat; add garlic & onions. Stirring gently, cook until tender and translucent. Add tomatoes, cover and cook for about 5-10 minutes on low heat. Finally add basil, salt & pepper for taste.
Preheat over to 325° F. Spread about 1 cup of tomato sauce over the bottom of baking dish. Using a small spoon; stuff each tube with about 1/3 cup of the chicken stuffing. Arrange in a single layer in baking dish and spoon the remaining sauce over the top. Cover with aluminum foil and bake for about 30 minutes.
Remove from over and uncover the dish. Let stand for minutes before serving.
Serves 4-6