This is a safe space, right? Well recently when watching some of my favorite foodies on Youtube, I learned that you do not have to boil kinds of pasta when cooking them in the oven. Cooking pasta before stuffing can be a handful for new cooks; you overcook the pasta so now your meal is mushy, the pasta tears when attempting to stuff them, or if you’re like me, I’m impatient and usually can’t wait for the pasta to cool off before handling. The most important thing to remember is that pasta needs moisture. I recommend covering pasta entirely in tomato sauce to ensure that they are fully cooked or even sitting pasta in hot water (not boiling) for two minutes to speed up the cooking process.
This week I am sharing a simple recipe for stuffed manicotti filled spinach, chicken breast, and lots of cheese. Manicotti in Italy means “Little Sleeve” this kind of pasta is shaped like long hollow tubes with ridges and are made for just stuffing and baking. This recipe is great for a weekday meal or indulging after a long week. I love recipes like this one because once you get the technique down, you can customize the recipe to your liking or appetite.
Note: In this recipe, I used shredded chicken. I achieved this by seasoning and baking boneless, skinless chicken breast until they were fully cooked and shredding the protein with two large forks. Your other option is to purchase a rotisserie chicken from your local grocery store.