Chicken & Spinach Manicotti

Chicken & Spinach Manicotti 8 oz. manicotti pasta 3 C. cooked and shredded chicken 2 T. butter 1 C. finely chopped red onion 10 oz. fresh baby spinach 1 clove garlic, minced 15 oz. whole milk ricotta cheese 1 large egg 1/4 C. parmesan cheese 2 C. shredded mozzarella cheese 10 oz. jar alfredo sauce Cook the manicotti according to pkg. directions, drain and set aside. Melt the butter in a skillet over med. high heat and saute the onion for 4 minutes, add in the spinach and garlic and cook till the spinach has wilted. Remove from the heat. Combine the ricotta cheese, egg, parmesan cheese and 1/4 C. mozzarella cheese in a bowl. Stir in the chicken and onion/spinach mixture. Lightly spray a large baking dish with cooking spray. Take one of the tubes of pasta and fill with a couple spoonfuls of the mixture (I cheat and split one side open, fill and roll up). Place in the baking dish and repeat. Spoon the alfredo sauce over the top, sprinkle the remaining cheese over that. Cover with tinfoil and bake in a 350 degree oven for 25 minutes, uncover and return to the oven for 25-30 more minutes or until cheese is beginning to brown and is bubbly. Allow to sit 5 minutes before serving. Serve 2 per person. This also freezes very well, which is what I do with the leftovers.