Manicotti stuffed with Chicken & Vegetables

Darci Juris


Manicotti is typically found stuffed with only cheese. Why not mix it up a little and stuff it with something different?
I get fresh, organic vegetables from a local farm delivered to my door every two weeks. Each of the below vegetable ingredients were part of the delivery. I wanted to try to make a stuffed manicotti that could be somewhat healthy. And the chicken added some extra protein as well. All in all, it was delicious.


★★★★★ 1 vote

30 Min
1 Hr 15 Min
Convection Oven


  • 1 pkg
    manicotti shells
  • 2
    boneless chicken breasts
  • 1 small
    zucchini, chopped
  • 1 small
    yellow squash, chopped
  • 1/4 c
    green onions, chopped
  • 1/2 c
    red onion, chopped
  • 1 c
    eggplant, chopped
  • 1 c
    mushrooms, chopped
  • 4 clove
    garlic, minced
  • 1 c
    mozzarella cheese, grated
  • 4 c
    ricotta cheese
  • 2 Tbsp
    olive oil

  • 2 can(s)
    diced tomatoes (15oz each)
  • 2 can(s)
    tomato sauce (15oz each)
  • 1 Tbsp
    each of basil, oregano and parsley (dried)
  • 1 tsp
  • 1/2 tsp
  • 2 tsp
  • 1/4 c
    heavy whipping cream
  • 1/4 c
    red wine

How to Make Manicotti stuffed with Chicken & Vegetables


  1. Cook pasta as directed on package. Drain and set aside to let cool.
  2. In a large bowl, mix together all the chopped vegetables. Over medium heat, sauté the vegetables until tender. Set aside.
  3. Preheat oven to 375 degrees and bake chicken for 20 minutes, or until cooked through. You may season with oregano, basil and parsley if you like.
    While chicken is cooking, start the sauce.
  4. Over medium-high heat, in a large sauce pan, add all the sauce ingredients and blend well. Bring to a boil, then reduce heat and let simmer for at least 30 minutes, stirring occasionally. Sauce will thicken up. (the longer the better if you can spare 60 minutes)
  5. When chicken is done, either chop finely with a knife, or put in a food processor.
    Next, in a large bowl, mix chicken with the vegetable medley. Add the ricotta cheese and blend well.
  6. Take the manicotti shells, one at a time, and gently stuff the chicken mixture into the shells, filling as much as possible. Be careful not to tear the shells. Is easiest to use your hands.
  7. Place the shells in a casserole dish. When sauce is ready, pour over the top of the pasta. Bake in the oven at 375 degrees for 20 minutes. For the last few minutes in the oven, add the mozzarella cheese on top. Remove from oven and let stand 5 minutes.
  8. Tip: If you like a lot of sauce, I recommend you make extra to pour over the top of each serving.

Printable Recipe Card

About Manicotti stuffed with Chicken & Vegetables

Course/Dish: Chicken Pasta
Main Ingredient: Pasta
Regional Style: Italian

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