Come on now, Admit it! You love comfort food as much as the next person, regardless of how over-the-top not-so-healthy it may be. After all, have you ever sat down at table set with a meal of delicious sauce, lots of melted cheese and pasta cooked to perfection and said “Oh, no thank you.” ?
Ok then, neither have I! But while we are being honest, there are some pasta dishes that are easier than others, and, as a general rule, Manicotti is one of those in the Not-So-Easy category. Until NOW! Don’t believe me? HA, read on oh hungry one 🙂
What you will need:
1 box Manicotti – cooked until HALF done (If you cook the pasta completely it will tear as you try to stuff it) – drained
1 2-Cup pkg Shredded Cheese
1 14 oz can/jar Spaghetti Sauce
1 14 oz can Petite diced tomatoes -drained lightly
1/2 cup chopped Fresh Basil
1 cup chopped Fresh Green Onion
Minced Garlic to taste (I used 1 heaping teaspoon of minced garlic from a jar)
salt & pepper to taste
What You Do:
In a large pot, combine the Spaghetti sauce, tomatoes, basil, green onion & garlic and heat through until the vegetables are softened. Salt & Pepper sauce to your preference.
Prepare a 13 x 9 baking dish with non-stick spray.
Place one string cheese and a piece or two of chicken into each manicotti shell. Be careful not to over stuff them so that the pasta tears.
Arrange pasta into baking dish and cover with sauce.
Chop remaining chicken into small pieces
Spread chicken over top of the sauce and manicotti
Sprinkle shredded cheese over the chicken.
Bake at 350 degrees F for 30 minutes – uncovered- until cheese is melted and beginning to brown.
Serve with salad, bread, Wine and try not to gobble it down in 30 seconds 🙂