Chicken & Veggie Manicotti

1 Chicken breast cooked, and shredded

2 8 oz boxes of Manicotti

1.5 cups ricotta

1.5 cups cottage cheese

2 eggs

1/2 cup chopped fresh spinach

1.5 cup parmesan cheese (shredded or powder)

2 cups shredded mozzarella

1 red bell pepper

1 orange bell pepper

1 yellow bell pepper

8 oz mushrooms

2 16 oz jars of Ragu Garlic Alfredo sauce

This will make 2 casserole dishes of Manicotti...I froze half for later use

~Mix all of the cheeses & egg until uniform

~Dice spinach, mushrooms & bell peppers (I ran them through the food processor until the pieces were eraser sized)

~Mix chicken and veggies into cheese mixture

~Boil Manicotti approx 8 minutes or until Al Dente in salt water, rinse with cold water and let cool

~Pour just enough alfredo sauce on the bottom of a 9x13 casserole dish to cover it

~Stuff manicotti with cheese mixture and lay them in casserole dish

~When dish is full cover with remaining alfredo sauce, sprinkle with parmesan, cover with foil and bake at 350 for 30 minutes

~Take off foil and bake 10 more minutes, remove from oven let sit for about 5 minutes and serve

Serving Size: Makes 28 pieces

Number of Servings: 1

Recipe submitted by SparkPeople user PRINCESSPA5.