Chicken and Rapini Manicotti

Name: Chicken and Rapini Manicotti
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1/2 large onion, chopped and divided; 5 teaspoons roasted garlic, seasoning paste divided; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon pepper; 1/4 teaspoon dried hot pepper flakes; 1 (796 ml) can crushed tomatoes; 1/4 cup fresh basil leaf, finely chopped; 12 manicotti, shells; 3 cups rapini or 3 cups kale, coarsely chopped; 1/2 lb lean ground chicken or 1/2 lb turkey; 1 cup 1% cottage cheese; 1 1/4 cups Italian cheese blend, divided

Submitted by Chef mariajane

"A special meal for a Friday night in. This warm and comforting recipe can easily be made ahead and reheated."

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Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 4

ingredients

1 tablespoon olive oil
¹⁄₂ large onion, chopped and divided
5 teaspoons roasted garlic, seasoning paste divided
¹⁄₂ teaspoon dried thyme leaves
¹⁄₂ teaspoon pepper
¹⁄₄ teaspoon dried hot pepper flakes
1 (796 ml) can crushed tomatoes
¹⁄₄ cup fresh basil leaf, finely chopped
12 manicotti, shells
3 cups rapini or 3 cups kale, coarsely chopped
¹⁄₂ lb lean ground chicken or 1/2 lb turkey
1 cup 1% cottage cheese
1 ¹⁄₄ cups Italian cheese blend, divided

directions

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. Sauté for 5 minutes or until onion is translucent. Stir in tomatoes, simmer for 15 minutes until thickened. Stir in basil and cool sauce to room temperature.
Meanwhile, cook manicotti until still firm in the center, 6-8 minutes. Place on a paper towel-lined baking sheet to cool. In the same water cook rapini for 2 minutes. Cool under running water, squeeeze dry and chop finely.
In a nonstick 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 tomato sauce and 1/4 cup shredded cheese.
Spread 1 cup of the sauce on the bottom of an 11x9-inch 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 minutes. Then uncover and bake for 15 minutes until bubbly and golden.

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Reviews

I'm watching my cholesterol, and I was so thankful to find a recipe for rapini that didn't include sausage! Thank you! The sauce was a little heavy on the onion & thyme for my taste -- I thought it also could've used some Italian seasoning. Also, the prep time was off for me... ended up taking over 2 hours start-to-finish. I think you could use a good store-bought pasta sauce and same some time and effort. Thanks for a delicious and healthy dinner!

Teacher

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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