I was very excited to make some recipes out of my new "Mastering the Art of French Cooking" I got for Christmas. Thank you Jared! I started with a roasted chicken and it was very yummy basted with cream! With the leftovers I made the manicotti below and it turned out very tasty both times.
Chicken and Cheese
- 1 box manicotti shells
- 4 c marinara sauce or a jar of your favorite
- 1 pint cottage cheese
- 1 1/2 c chopped cooked chicken
- 1 c sliced mushrooms
- 1 Tbs olive oil
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 1/2 tsp salt or to taste
- 1/2 tsp granulated garlic
- 1/4 c grated Parmesan
- 2 c shredded mozzarella
In a large pot of boiling salted water cook the pasta being careful not to stir too much or they will break. Cook until al dente and drain and rinse in a colander until cool.
In a medium skillet heat the olive oil and saute the mushrooms until browned and tender and set aside to cool slightly. In a medium bowl stir together the cottage cheese, chicken, mushrooms, seasonings, Parmesan and 1/2 cup of the mozzarella.
In a 13X9 baking dish place 1/2 c marinara in the bottom of the pan and spread around. Take a manicotti and stuff using a teaspoon with the filling mixture. Place on the bed of marinara and keep filling and lining your pan. Once you have them all stuffed and in the pan top with remaining sauce and sprinkle with last 1 1/2 cups of mozzarella.
Cover with foil and bake for 30 minutes until heated through and cheese is melted. If you like you can remove foil and bake another 5 to 10 minutes to brown the top.
Serve with salad and bread and it is a very hearty meal.
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