Spinach Manicotti

I will have to try this recipe again with a few adjustments but overall it was yummy.  The recipe was from a Martha Stewart magazine I get for free since I used Wedding Wire or The Knot.  I think it is called Everyday Food.

http://www.tasteofhome.com/

You need:
8 Manicotti "shells" cooked
1 15oz container of ricotta cheese
1 10oz package of spinach
Salt
Pepper
Lemon Zest
1/2 Cup Parm Cheese
1 cup Mozzarella Cheese (I did not use this but I would add it)
Pasta sauce


Thaw and drain the spinach if you bought it frozen or cook and drain it if you bought fresh.  Mix spinach with ricotta. Season with salt and pepper.  Add Parm cheese and lemon zest (I left that out).  I would add 1 cup of Mozzarella cheese to the mixture as well.  Mix ingredients well.  The recipe said to scoop mixture into a gallon size freezer bag and cut the corner of the bag and squeeze into the shells.  I was lazy and just slit the shells open and stuffed them :-).  Anyway, stuff the shells which ever way you please and lay them in a baking pan.  Top shells with pasta sauce and cook at 375 degrees for 30 minutes.  We had this with Italian turkey sausage.

Italian Chicken with Stuffed Shells

Italian Chicken with Stuffed Shells

A few years ago I went to Granny's and asked her to write down the recipe for her stuffed shells that were always one of my favorite meals that she made. She responded "Oh, it's on the box of the shells!" So she cut it out and gave it to me.  I love my Granny!

The shells and chicken!

My Granny rocking Caitlin's sun glasses!

Ingredients for the shells:

1 package (12 oz.) SAN GIORGIO JUMBO SHELLS
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
3 eggs
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups (about 26-oz. jar) spaghetti sauce


Heat oven to 375°F. Cook pasta according to package directions; drain. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 13 x 9 x 2-inch baking dish, spread 1/2 cup sauce. Fill each cooked shell with about 2 tablespoons cheese mixture. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells. Layer remaining filled shells over sauce; spread remaining sauce over shells. Sprinkle with additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes or until hot and bubbly. 8 to 10 servings. Make-Ahead Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350°F. 2 hours or until hot and bubbly. If thawed in refrigerator overnight, bake at 350°F. 1 hour 15 minutes or until hot. To make individual portions, prepare as directed in recipe above except place three filled shells in single serving microwave-safe dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely covered, at MEDIUM (50%) 7 to 9 minutes or until hot and bubbly. If thawed in refrigerator overnight, microwave at HIGH (100%) 2 minutes or until hot.


Chicken:
1 lb of boneless, skinless chicken breasts
1 cup of fat free Italian dressing
Salt
Pepper
 
Rinse the chicken off and place it in a bowl. Season with salt and pepper.  Stab with a fork and pour dressing over so that it is covered. Marinate for two hours. Bake in a pan at 350 degrees for 30 minutes or until done.