Mozzarella, ricotta, and Parmesan cheeses make a scrumptious filling for these hearty shells. To fill pasta shells with the cheese mixture, use a spoon that will fit inside each shell without tearing it.
Nutrition per serving may change if servings are adjusted.
8 dried manicotti shells
2 teaspoons olive oil
1½ cups chopped fresh mushrooms
1½ cups chopped unpeeled eggplant
½ cup chopped onion (1 medium)
4 cloves garlic, minced
½ teaspoon dried Italian seasoning, crushed
1½ cups chopped, trimmed Swiss chard or chopped fresh spinach
1 cup shredded or chopped cooked chicken breast (about 5 ounces)
¾ cup shredded reduced-fat Italian blend cheese (3 ounces)
1½ cups purchased light spaghetti sauce
Preheat oven to 350°F. Lightly grease a 2-quart rectangular baking dish; set aside. Cook manicotti shells according to package directions; drain. Rinse with cold water; drain again. Set aside.
Meanwhile, for filling:
In a large nonstick skillet, heat oil over medium heat. Add mushrooms, eggplant, onion, garlic, and Italian seasoning; cook for 5 to 8 minutes or until tender, stirring frequently. Add Swiss chard. Cook and stir for 2 minutes more. Remove from heat. Stir in chicken and ¼ cup of the cheese. Stir in ½ cup of the spaghetti sauce. Spoon about ¼ cup of the filling into each cooked manicotti shell.
Arrange filled shells in prepared baking dish. Top with the remaining 1 cup spaghetti sauce. Cover with foil; bake for 30 to 40 minutes or until heated through.
Uncover; sprinkle with the remaining ½ cup cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving. Makes 4 (2 manicotti) servings.