Ingredients
2
cups finely chopped cooked chicken
1
container (15 oz) whole-milk ricotta cheese
1
teaspoon garlic salt
1/4
teaspoon crushed red pepper flakes
1/2
cup finely chopped fresh basil leaves
14
uncooked manicotti shells (8 oz)
1
jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
3/4
cup water
2
cups shredded mozzarella cheese (8 oz)
Preparation
In medium bowl, mix chicken, ricotta cheese, garlic salt and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells.
Spray 5-quart oval slow cooker with cooking spray. In medium bowl, mix pasta sauce and water. Spread about one-third of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another one-third of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining one-third of sauce mixture.
Cover; cook 2 to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.
