A classic baked stuffed pasta dish with a creamy filling made with Campbells® Healthy Request® Condensed Cream of Chicken Soup, tender chicken, artichokes, spinach, and onions. Topped with no salt added pasta sauce and baked to perfection.
- Total time:
105 minutes
- Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
manicotti shells |
26.0 oz. |
48 ea. |
|
canola oil |
|
1 tsp. |
|
ground chicken , crumbled, yield from 1 lb raw |
|
2 |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup |
|
6 cup |
|
artichoke hearts |
28.0 oz. |
3.5 cup |
|
2% milk mozzarella cheese , shredded |
8.0 oz. |
2 cup |
|
onion , sliced |
4.5 oz. |
1 cup |
|
black pepper , ground |
|
1 tsp. |
|
no salt added ricotta cheese , cup |
30.0 oz. |
4 cup |
|
egg , large |
|
4 ea. |
|
kale , rough chopped |
9.0 oz. |
10 cup |
|
no salt added pasta sauce |
53.0 oz. |
6 cup |
Prepare Pasta:
1. Cook manicotti according to package directions. Cool. Reserve.
Prepare Chicken:
1. In large sauté pan heat canola oil over high heat.
2. Add chicken. Cook for 5 minutes, stirring often to ensure chicken crumbles. Reserve.
Prepare Filling:
1. In a large bowl, combine Campbell’s® Healthy Request® Cream of Chicken Soup, reserved chicken, artichokes, 1/2 of the listed amount of mozzarella, onions, black pepper, ricotta cheese and eggs. Mix well. Reserve.
Prepare Kale:
1. In a large pot bring 2 gallons of water to a boil. Blanch kale for 15 seconds. Strain. Add to soup mixture. Mix well.
Assemble & Bake:
1. Place soup mixture in a pastry bag. Pipe roughly 2.25 ounces of mixture into each pasta tub. Repeat until pasta tubes are finished.
2. Using a 12-ounce ladle, spread 1-1/2 cups of Prego® No Salt Added Sauce on the bottom of two hotel pans.
3. Place filled pasta on top of the sauce. Repeat until 24 are in each pan.
4. Using a 12-ounce ladle, spread 1-1/2 cups sauce over top of the pasta in each pan. Bake for 30 minutes in a preheated 325°F oven.
5. Top with remaining cheese. Bake for additional 3 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve: Portion 2 filled cannelloni onto serving plate. Serve immediately.
A classic baked stuffed pasta dish with a creamy filling made with Campbells® Healthy Request® Condensed Cream of Chicken Soup, tender chicken, artichokes, spinach, and onions. Topped with no salt added pasta sauce and baked to perfection.
-
Total time:
105 minutes
-
Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
manicotti shells |
26.0 oz. |
48 ea. |
|
canola oil |
|
1 tsp. |
|
ground chicken , crumbled, yield from 1 lb raw |
|
2 |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup |
|
6 cup |
|
artichoke hearts |
28.0 oz. |
3.5 cup |
|
2% milk mozzarella cheese , shredded |
8.0 oz. |
2 cup |
|
onion , sliced |
4.5 oz. |
1 cup |
|
black pepper , ground |
|
1 tsp. |
|
no salt added ricotta cheese , cup |
30.0 oz. |
4 cup |
|
egg , large |
|
4 ea. |
|
kale , rough chopped |
9.0 oz. |
10 cup |
|
no salt added pasta sauce |
53.0 oz. |
6 cup |
Prepare Pasta:
1. Cook manicotti according to package directions. Cool. Reserve.
Prepare Chicken:
1. In large sauté pan heat canola oil over high heat.
2. Add chicken. Cook for 5 minutes, stirring often to ensure chicken crumbles. Reserve.
Prepare Filling:
1. In a large bowl, combine Campbell’s® Healthy Request® Cream of Chicken Soup, reserved chicken, artichokes, 1/2 of the listed amount of mozzarella, onions, black pepper, ricotta cheese and eggs. Mix well. Reserve.
Prepare Kale:
1. In a large pot bring 2 gallons of water to a boil. Blanch kale for 15 seconds. Strain. Add to soup mixture. Mix well.
Assemble & Bake:
1. Place soup mixture in a pastry bag. Pipe roughly 2.25 ounces of mixture into each pasta tub. Repeat until pasta tubes are finished.
2. Using a 12-ounce ladle, spread 1-1/2 cups of Prego® No Salt Added Sauce on the bottom of two hotel pans.
3. Place filled pasta on top of the sauce. Repeat until 24 are in each pan.
4. Using a 12-ounce ladle, spread 1-1/2 cups sauce over top of the pasta in each pan. Bake for 30 minutes in a preheated 325°F oven.
5. Top with remaining cheese. Bake for additional 3 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve: Portion 2 filled cannelloni onto serving plate. Serve immediately.
