Cheese & Chicken Stuffed Manicotti

It's amazing that I'm even posting during March Madness, but since it's spring break I thought I need to at least throw one post out this week.  This was the first time I've made manicotti and it turned out really good.  Adding chicken to the cheese mix made it even better.  I'm also a sucker for fresh basil!

What you need:

approximately 10 Manicotti- cooked according to package

1 8 oz pkg part skim ricotta cheese

3/4 cup shredded parmesan cheese

1 1/2-2 cup cooked shredded chicken

1 egg

2 tsp oregano

1 large can of crushed tomatoes or a jar of spaghetti sauce

1/4 cup shredded parmesan cheese

1 Tbs chopped fresh basil leaves

more parmesan cheese for top

4-6 fresh basil leaves

- Preheat oven to 350 degrees and spray a 9x13 glass pan with nonstick spray.

- In a bowl, combine the chicken, ricotta cheese, 3/4 cup parmesan cheese, egg, oregano, salt and pepper and stir until mixed well.

- Carefully (as to not tear) stuff each manicotti with mixture and place each one into the pan.

- In a saucepan, add the tomato sauce/spaghetti sauce, a 1/4 cup of parmesan cheese and basil.  Stir on high until it bubbles then turn it down and simmer for a couple minutes.

- Pour sauce over stuffed manicotti.  Sprinkle more parmesan cheese and top with basil leaves.

- Bake for 25-30 minutes.