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1-1/2
cups
finely chopped cooked
chicken breasts
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2
cloves
garlic, minced
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1
pkg.
(10 oz.)
frozen chopped spinach, thawed, well drained
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1
container
(16 oz.)
BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
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2
egg whites
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1
cup
KRAFT 2% Milk Shredded Mozzarella Cheese, divided
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10
manicotti shells, cooked, drained
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1-1/2
cups
spaghetti sauce
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1/4
cup
chopped
fresh basil
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|
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COMBINE chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
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PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.
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BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.
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| KRAFT KITCHENS TIPS |
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Make Ahead
Assemble recipe as directed. Refrigerate up to 4 hours. When ready to serve, bake (uncovered) in 350ºF-oven 35 to 40 min. or until heated through. Top with remaining mozzarella; continue as directed.
Substitute
Substitute fresh parsley for the basil.
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