|Not as photogenic as I’d hoped! 🙂|
1 8 oz containers chive-and-onion cream cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 cup / 8 oz shredded mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
3/4 teaspoon garlic salt
1 teaspoon seasoned pepper
1-2 24 oz jars of favorite marinara sauce
Top with Parmesan cheese and a sprinkle of dried oregano
In a large bowl, add chicken, cream cheeses, spinach, mozzarella cheese, breadcrumbs, garlic salt, and pepper. The original recipe says to stir…I say, get your clean hands dirty and mix it yourself. Like you would a meatloaf.
Slice the pasta lengthwise on one side, through the other side (you should be able to lay the noodle flat) Spoon about 1/2 cup chicken mixture into each shell, gently roll up the manicotti / pressing cut sides together. Place, cut sides down, in 2 lightly greased 9 x 13 baking dish.
Cover with foil and bake for 25 to 30 minutes or until heated.
**FYI-UPDATE** So I bought a different brand of manicotti for the 3rd batch and the cooking directions said to boil for 9 minutes (the other brand said 7). And after 9 minutes, those things were falling apart!!! I still assembled the dish, but it was not as pretty as the other 2. Sometimes you can’t trust the box directions!