Chicken and Spinach Manicotti

There is nothing like homemade manicotti with béchamel sauce. It may be time consuming because you have a lot to prepare, but the outcome is awesome manicottis that your entire family will love. The best part is that it's not as fattening as other manicottis and it's quite healthy!!!!

INGREDIENTS

• 1 tsp. olive oil
• 1 lb. ground chicken
• 2 garlic cloves, minced
• 1 small red onion, diced
• 1 bag of ready to eat Spinach (poke bag and microwave for 3 minutes and let it cool)
• 1/2 tsp. kosher salt
• 1/2 tsp. fresh ground pepper
• 1/4 tsp. oregano
• 1/4 tsp. thyme
• 1/4 tsp. basil
• 1 pound non-fat cottage cheese
• 2 cups grated mozzarella, divided
• 1 cup grated parmesan, divided
• 1 package of Manicotti (about 12 to 14 shells)

BECHAMEL SAUCE

• 4 TBSP. Butter
• 4 TBSP. Flour
• 1-1/2 to 1-3/4 Cup Warm Milk
• 1 garlic clove, sliced
• Salt and pepper to taste
• Dash of nutmeg

1. In a very large pot, start boiling water for the pasta. Season with a palm full of salt.
2. In a large 10" non-stick pan heat 1 tsp. olive oil. Add the onion and sauté for about 5 minutes. Add the garlic next and sauté for another 3 minutes.
3. Add the ground chicken to the pan and cook until it's no longer pink. Meanwhile, remove the spinach from the microwave and squeeze out excess water. Give the spinach a rough chop.
4. To the chicken add the remaining spices: oregano, thyme, basil, salt, and pepper. Then add the spinach and cook to combine for another 5 minutes. Place the mixture in a glass bowl and let it cool down (about 15 minutes).

   

5. Once the water for the pasta starts boiling, add your manicottis and cook according to package instructions. Make sure you don't overcook them. Strain and add about a tablespoon of olive oil to the pasta so that it doesn't stick. Let it cool until they are easy to handle.

6. To your chicken and spinach mixture, add 1 pound cottage cheese, 1 cup mozzarella and 1/2 cup parmesan cheese. Mix to combine. You can add the mixture into a piping bag and fill the manicottis, or just use your fingers (like I did) and fill them up. Set aside.

   

7. Pre-heat your oven to 350 degrees

8. To make the béchamel sauce: Melt 4 tablespoons of butter on medium-high heat in a large sauce pan. Add the 4 tablespoons of flour and keep stirring with a wire whisk. Cook for about 3 minutes, but don't let the flour brown. Turn heat down to medium. While still whisking, slowly pour in the warm milk about 1/2 cup at a time. Keep whisking after each addition. Once your sauce gets to desired consistency (that of an Alfredo sauce) add the sliced garlic and salt and pepper to taste. Also add a dash of nutmeg and keep on whisking until the mixture comes to a boil. The total time for the béchamel sauce should be between 10 and 15 minutes. Use sauce immediately.

9. To Assemble: In a 9.5 x 10.5 glass baking dish, place 1/2 of the béchamel sauce at bottom of dish. Then place your filled manicottis over it. Top the manicotti with remaining béchamel sauce then 1 cup mozzarella, and 1/2 cup parmesan. Bake in a 350 degree oven for 30 minutes. Then place manicotti under the broiler for 5 more minutes to caramelize the top.
   

10. Remove from broiler and let it cool for about 5 minutes. It will be bubbling hot. Serve with a side of tomatoes and a slice of garlic bread. Believe me, your family will love it!