CHICKEN AND PROVOLONE MANICOTTI
8 Each Manicotti or Cannelloni Tubes
2 Tbsps Olive Oil
2 Each Large Onions, Finely Chopped
3/4 Pounds Finely Chopped or Ground Chicken
1/4 Cup Parmesan Cheese Grated
3 Cups Provolone Cheese Grated
2/3 Cup Chopped Fresh Basil (I use the Proportional Dry Leaves)
1/2 Tsp Salt
1/2 Tsp Ground Black Pepper
1 Each Large Egg Yolk
2 Cans (14 oz) Chopped Tomatoes
1 Tsp Sugar
1/4 Tsp Dried Red Chili Flakes
1. In a large pot of boiling water, cook the pasta tubes until al dent�, following packet instructions. Drain and rinse under cold running water.
2. Meanwhile, in a large frying pan. heat oil over medium heat. Add onions and cook stirring frequently, for 10 minutes or until golden brown. Transfer 1/2 the onions to a large bowl. Remove frying pan from heat and set aside.
3. Preheat the oven to 375�. Allow onions in the bowl to cool to room temperature, then stir in chicken, parmesan, half the provolone, half the basil, 1/4 teaspoon of salt, the pepper and egg yolk. Fill a piping (icing) bag or a large sturdy zip-lock bag with the chicken mixture. (If using a zip-lock bag snip 1/2 inch piece off corner.) Pipe mixture into one end of the manicotti until half full, then pipe filling into the other end.
4. Add tomatoes, remaining basil, remaining salt, sugar and chili flakes to the onions in the frying pan. Bring to a boil, reduce to a simmer and cook for 5 minutes, or until sauce is slightly thickened.
5. Spoon 1/2 cup of the tomato sauce into the bottom of an (7 x 11 inch) glass baking dish. Arrange manicotti on top then spoon remaining sauce over. Place in an over for 20 minutes minutes. Sprinkle remaining provolone on top and bake another 5 minutes, or until cheese is bubbly.
Servings: 4
Oven Temperature: 375F
Tips
Rinsing the manicotti after cooking removes the surface starch and stops them sticking together after they are cooked.
IN A HURRY? Replace minced or ground chicken with 2 cups finely chopped cooked chicken, add as directed in step 3. Use 3 cups of ready-made pasta sauce (preferably basil-flavored) and add to the saut�ed onions in step 4. OMIT remainder of sauce-making steps.
You can easily double this recipe to serve 8. If you would like to make it ahead of time and freeze, line the baking dish with heavy-duty foil before filling. Bake as directed, allow to cool, then wrap tightly with the foil and freeze. Reheat the frozen, foil-covered dish at 300 F for 25 minutes or until hot.
2 Tbsps Olive Oil
2 Each Large Onions, Finely Chopped
3/4 Pounds Finely Chopped or Ground Chicken
1/4 Cup Parmesan Cheese Grated
3 Cups Provolone Cheese Grated
2/3 Cup Chopped Fresh Basil (I use the Proportional Dry Leaves)
1/2 Tsp Salt
1/2 Tsp Ground Black Pepper
1 Each Large Egg Yolk
2 Cans (14 oz) Chopped Tomatoes
1 Tsp Sugar
1/4 Tsp Dried Red Chili Flakes
1. In a large pot of boiling water, cook the pasta tubes until al dent�, following packet instructions. Drain and rinse under cold running water.
2. Meanwhile, in a large frying pan. heat oil over medium heat. Add onions and cook stirring frequently, for 10 minutes or until golden brown. Transfer 1/2 the onions to a large bowl. Remove frying pan from heat and set aside.
3. Preheat the oven to 375�. Allow onions in the bowl to cool to room temperature, then stir in chicken, parmesan, half the provolone, half the basil, 1/4 teaspoon of salt, the pepper and egg yolk. Fill a piping (icing) bag or a large sturdy zip-lock bag with the chicken mixture. (If using a zip-lock bag snip 1/2 inch piece off corner.) Pipe mixture into one end of the manicotti until half full, then pipe filling into the other end.
4. Add tomatoes, remaining basil, remaining salt, sugar and chili flakes to the onions in the frying pan. Bring to a boil, reduce to a simmer and cook for 5 minutes, or until sauce is slightly thickened.
5. Spoon 1/2 cup of the tomato sauce into the bottom of an (7 x 11 inch) glass baking dish. Arrange manicotti on top then spoon remaining sauce over. Place in an over for 20 minutes minutes. Sprinkle remaining provolone on top and bake another 5 minutes, or until cheese is bubbly.
Servings: 4
Oven Temperature: 375F
Tips
Rinsing the manicotti after cooking removes the surface starch and stops them sticking together after they are cooked.
IN A HURRY? Replace minced or ground chicken with 2 cups finely chopped cooked chicken, add as directed in step 3. Use 3 cups of ready-made pasta sauce (preferably basil-flavored) and add to the saut�ed onions in step 4. OMIT remainder of sauce-making steps.
You can easily double this recipe to serve 8. If you would like to make it ahead of time and freeze, line the baking dish with heavy-duty foil before filling. Bake as directed, allow to cool, then wrap tightly with the foil and freeze. Reheat the frozen, foil-covered dish at 300 F for 25 minutes or until hot.