{Optional, but recommended} Drain the ricotta for several hours before making this recipe. (Tip: Just put a piece of cheesecloth in a colander. Put the ricotta on top and let it drain for a few hours.)

Place the diced onions and olive oil in a large sauté pan. Cook over medium heat, stirring often, for 4-5 minutes, or until onions begin to turn soft. Add garlic and cook for 2-3 more minutes, stirring often.

Squeeze as much liquid out of the spinach as possible. Chop spinach finely.

Transfer onions and garlic into a large bowl. Add egg, ricotta, 1 cup of mozzarella, Parmesan, Italian seasonings, salt, pepper, spinach and cooked chicken to the bowl. Stir until well mixed.

Preheat oven to 375°F.

Using a large bowl, mix the alfredo sauce with ¾ cup of water. Spread 1 cup of this mixture across bottom of 9”x13” baking dish; set remaining mixture aside.

Using a spoon (or your hands), fill the uncooked manicotti with this mixture. Place filled manicotti in baking dish.

Pour remaining alfredo sauce over manicotti.

Cover with foil and bake for 45 minutes at 375°F.

Uncover and sprinkle remaining ½ cup of mozzarella cheese on top. Bake (uncovered) for 5-10 more minutes, or until cheese has fully melted.

Place a spoonful of pesto on top of each manicotti before serving.

{Optional} Sprinkle with freshly chopped basil before serving.