All Recipes

Meals

1 tbsp	olive oil	15 mL
1/2	large onion, chopped and divided
5 tsp	Sensations by Compliments Roasted Garlic Seasoning Paste, divided	25 mL
1/2 tsp	each dried thyme leaves and pepper	2 mL
1/4 tsp	dried hot pepper flakes (optional)	1 mL
1 can	Compliments Crushed Tomatoes	796 mL
1/4 cup	fresh Compliments Basil leaves, finely chopped	60 mL
12	manicotti shells
1/2 bunch	rapini or kale, coarsely chopped (about 3 cups/750 mL)
1/2 lb	lean ground chicken or turkey	250 g
1 cup	1% cottage cheese	250 mL
1 1/4 cup	Sensations by Compliments Au Gratin Shredded Cheese Blend, divided	310 mL

By submitting my review I agree to the terms and conditions outlined in the Comment Policy

type your review here add my review

Add a note before you add this to your recipe box

Reviewed on 08/12/2010 7:01:27 PM by PATRICIA

Just made this for supper...Instant success with my 19 and 16 year olds. Only thing I have to say is that I used 400g of ground chicken and it made filling for 14 manicotti instead of 12 (there are 14 in a box anyways!) Be careful not to overcook the pasta. A definite make again!
Login to report this comment
Reviewed on 05/03/2011 6:19:24 PM by Marian

I would say it takes more than 10 minutes to prepare, however, the end result is worth it.
Login to report this comment
Reviewed on 25/03/2011 4:16:01 PM by Ann

Wonderful recipe - even better the 2nd day. Took much longer than 10 mins to prepare.
Login to report this comment

1.	Pre-heat your oven to 350°F (177°C). Heat oil in a saucepan over medium heat. Add half of both the onion and garlic paste. Stir in thyme, pepper and hot pepper flakes (if using). Sauté for 5 min. or until onion is translucent. Stir in tomatoes, simmer for 15 min. until thickened. Stir in basil and cool sauce to room temperature.
2.	Meanwhile, cook manicotti until still firm in the centre, 6 to 8 min. Place on a paper towel-lined baking sheet to cool. In the same water, cook rapini for 2 min. Cool under running water, squeeze dry and chop finely.
3.	In a non-stick skillet on medium-high heat, combine chicken with remaining onion and garlic paste. Cook, breaking apart with a spoon, until chicken is browned. Transfer to a bowl and cool slightly. Add rapini, cottage cheese, 1/2 cup (125 mL) tomato sauce and 1/4 cup (60 mL) shredded cheese.
4.	Spread 1 cup (250 mL) of sauce on the bottom of an 11 x 9-in. (2.5 L) baking dish. Fill manicotti shells with chicken mixture. Pour remaining sauce over manicotti and sprinkle with remaining cheese. Cover pan with foil and bake for 30 min. Then uncover and bake for 15 min. until bubbly and golden.