PESTO CHICKEN MANICOTTI

Makes: 6 to 8 Servings

8oz Manicotti Shells, uncooked
1 10oz package frozen spinach, chopped, thawed and drained
16oz part-skim ricotta cheese
1 cup grated parmesan cheese, divided
½ cup egg substitute
2 ½ cups diced cooked chicken breast
1 tbsp basil
3/4 tsp pepper
3 cups low-sodium tomato sauce or spaghetti sauce

1. Prepare manicotti according to package directions; while pasta is cooking; squeeze all the water out of the spinach.
2. When pasta is done; drain and set aside.
3. Preheat oven to 350F.
4. Mix together ricotta cheese, ½ cup Parmesan cheese and egg substitute.
5. Stir in remaining ingredients except tomato sauce.
6. Spoon the cheese mixture into the manicotti shells and lay in a 9 x 13-inch pan and a 9 x 9-inch pan, or a pan large enough to hold all stuffed manicotti.
7. Cover with tomato sauce and sprinkle with the remaining ½ cup Parmesan cheese.
8. Cover and bake 20 minutes.
9. Remove cover and bake an additional 15 minutes, until the cheese is golden brown.