CHICKEN AND CHEESE MANICOTTI

CHICKEN AND CHEESE MANICOTTI 10 Manicotti noodles cooked according to package directions 1 cup ricotta 1/2 cup cottage cheese 1 tsp garlic powder 1 tsp onion powder 1/2 tsp dried basil 1/2 tsp dried thyme 2 cups shredded chicken 2 cups Bertolli Parmegiano-Reggiano Marinara 3/4 cup mozzarella cheese fresh parsley for garnish Cook noodles according to package directions. While noodles are cooking, combine ricotta, cottage cheese, garlic powder, onion powder, basil, thyme, and chicken in a food processor, and process until fully mixed. The chicken will be very small and mixed with the cheese, making a filling mixture. Spoon the cheese and chicken mixture into a large zipable plastic bag Remove noodles from hot water, and snip one tip off the corner of the plastic bag,making a hole that is half an inch or so in diameter. Use it to pipe the filling into your noodles. Place filled noodles in an 11 x 7 glass baking dish, cover with Bertolli marinara, top with cheese Bake at 350 degrees for 15-20 minutes until heated through and cheese is melted. Garnish with fresh parsley and enjoy.