| 1. |
Boil the manicotti pasta in water for about 6 minutes. |
| 2. |
Meanwhile, mix together the ricotta cheese, spinach, chicken and spices to taste (add chili powder too if you like). |
| 3. |
Drain the pasta carefully and as soon as you can handle touching them, lay out on the counter to avoid crushing and getting stuck together. |
| 4. |
Holding the noodles with your finger blocking one end and cupping the rest, gently stuff them with the spinach mixture with a fork. |
| 5. |
Place them in rows in a greased pan (Pam works great). Cover with spaghetti sauce. |
| 6. |
Add 1/2 cup water to baking dish and cover with tinfoil (this will let the pasta absorb the additional moisture.) |
| 7. |
Bake at 350 °F (175 °C) for 25 minutes and remove the cover. |
| 8. |
Sprinkle with cheese of your choice and bake until almost all additional moisture is gone and the cheese is nice and gooey. Serve with a side of salad or steamed vegetables. |
