Parmesan Chicken Manicotti

Melissa Briggs

By
@Camsgirl2010

One of things that sure puts me in a better mood is yummy food. And this one is definitely yummy. I love manicotti and I usually make them with spinach and ricotta cheese. But this time, I did something different… one because I didn’t have any frozen spinach… so I thought, how should I use manicotti without any frozen spinach. And a thought came to me “let’s stuff them with some shredded chicken, Parmesane cheese and ricotta together!


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Comments:

Serves:

3-4

Prep:

25 Min

Cook:

35 Min

Ingredients

7
manicotti shells, cooked according to package
1 c
ricotta cheese, part-skim
1/2 c
shredded parmesan cheese
1 c
shredded cooked chicken
1
egg
1 tsp
oregano
salt and black pepper
1 can(s)
italian style crushed tomatoes
2 Tbsp
grated parmesan cheese
1 Tbsp
chopped basil leaves
1/4 c
parmesan cheese
6-8
basil leaves

Directions Step-By-Step

1
In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.
2
Stuff each cooked Manicotti with about 1/4 cupful of the chicken and cheese mixture carefully so that the Manicotti doesn’t tear.
3
Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.
4
Spray baking dish with cooking spray and place the stuffed Manicotti in it. Pour about 1 cup (or more) prepared sauce over the Manicotti. Sprinkle with Parmesan cheese and place basil leaves.
5
Bake at 350 degrees F for 35 minutes or until hot and bubbly.

About this Recipe

Course/Dish: Chicken, Pasta