Chicken and Tomato Pasta Rolls

Notes:

THIS RECIPE CALLS FOR STUFFING MANICOTTI with warmly spiced ricotta cheese and shredded chicken (a great way to use up a cup or two of leftover roast chicken) and topping it with a simple homemade tomato sauce. If you want to enjoy the delicious stuffing, but you also want to forego the process of stuffing those slippery manicotti tubes, try the shortcut variation that follows. • Serves 6

Categories:

Ingredients:

1 pound manicotti
2 tablespoons olive oil
6 cloves garlic, minced
Two 28-ounce cans diced tomatoes, with their juices
1 teaspoon sugar
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
3 cups shredded or chopped cooked chicken
15 ounces ricotta cheese
1½ cups grated Parmesan cheese
1 cup shredded mozzarella cheese
2 large eggs, beaten
2 teaspoons smoked paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
Small handful (about ¼ cup) fresh flat-leaf parsley, chopped