Chicken And Rapini Manicotti

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A special meal for a friday night in. this warm and comforting recipe can easily be made ahead and reheated.

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Steps

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Heat oil in a saucepan over medium heat.

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Add half of both the onion and garlic paste.

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Stir in thyme , pepper and hot pepper flakes.

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Saut for 5 minutes or until onion is translucent.

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Stir in tomatoes , simmer for 15 minutes until thickened.

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Stir in basil and cool sauce to room temperature.

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Meanwhile , cook manicotti until still firm in the center , 6-8 minutes.

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Place on a paper towel-lined baking sheet to cool.

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In the same water cook rapini for 2 minutes.

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Cool under running water , squeeeze dry and chop finely.

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In a nonstick skillet on medium-high heat , combine chicken with remaining onion and garlic paste.

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Cook , breaking apart with a spoon , until chicken is browned.

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Transfer to a bowl and cool slightly.

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Add rapini , cottage cheese , 1 / 2 cup tomato sauce and 1 / 4 cup shredded cheese.

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Spread 1 cup of the sauce on the bottom of an 11x9-inch baking dish.

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Fill manicotti shells with chicken mixture.

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Pour remaining sauce over manicotti and sprinkle with remaining chees.

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Ingredients

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olive oil, onion, roasted garlic, dried thyme leaves, pepper, hot pepper flakes, crushed tomatoes, fresh basil leaf, manicotti, rapini, lean ground chicken, cottage cheese, italian cheese blend