Serving Size:2 stuffed manicotti and ? cup [TK?] sauce
Bake:30 mins 350°F
Cook manicotti shells according to package directions; drain. Rinse with cold water; drain again. Meanwhile, for sauce, in a medium saucepan heat oil over medium-high heat. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in tomatoes, wine, and tomato paste. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
Meanwhile, preheat oven to 350 degrees F. For filling, in a large bowl combine chicken, 1/2 cup of the mozzarella cheese, the ricotta cheese, cream cheese spread, Parmesan cheese, basil, oregano, salt, and pepper.
Using a small spoon, carefully fill each manicotti shell with about 1/4 cup of the filling. Spread 1 cup of the sauce in the bottom of a 3-quart square or rectangular baking dish. (If using 10- to 12-ounce individual casseroles, spread 2 to 3 tablespoons of the sauce in each dish.) Arrange filled shells in dish(es). Pour the remaining sauce over shells. Sprinkle with the remaining 1/2 cup mozzarella cheese.
Bake, covered, for 30 to 35 minutes for 3-quart dish, 20 to 25 minutes for individual casseroles, or until heated through. Let stand, covered, for 10 minutes before serving.