manicotti stuffed with chicken and veggies

Name: Manicotti stuffed with Chicken and Veggies
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 package(s) manicotti shells; 2 - chicken breast filets; 1 small zucchini, chopped; 1 small yellow squash, chopped; 1/4 cup(s) green onions, chopped; 1/2 cup(s) red onion, chopped; 1 cup(s) eggplant, chopped; 1 cup(s) mushrooms, chopped; 4 clove(s) garlic, minced; 2 cup(s) ricotta cheese; 1 cup(s) mozzarella cheese, grated; - olive oil; ## SAUCE; 2 can(s) diced tomatoes; 2 can(s) tomato sauce; 1/2 tablespoon(s) each of parsley, basil, oregano; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 2 teaspoon(s) sugar; 1/4 cup(s) heavy whipping cream (or coconut milk); 1/4 cup(s) red wine

9 Pinches 1 Photo

Darci Juris

Scottsdale, AZ

Updated on Jan 20, 2019

I get fresh, organic vegetables from a local farm. I wanted to try to make a stuffed manicotti that could be somewhat healthy, but also wanted some extra protein as well, so I added the chicken. All in all, it was a crowd pleaser....and you may want to bottle that sauce for other recipes.

Rate

prep time 30 Min

cook time 1 Hr 30 Min

method Convection Oven

yield 6-8 serving(s)

Ingredients

1 package manicotti shells
2 - chicken breast filets
1 small zucchini, chopped
1 small yellow squash, chopped
1/4 cup green onions, chopped
1/2 cup red onion, chopped
1 cup eggplant, chopped
1 cup mushrooms, chopped
4 cloves garlic, minced
2 cups ricotta cheese
1 cup mozzarella cheese, grated
- olive oil
SAUCE
2 cans diced tomatoes
2 cans tomato sauce
1/2 tablespoon each of parsley, basil, oregano
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sugar
1/4 cup heavy whipping cream (or coconut milk)
1/4 cup red wine

How To Make manicotti stuffed with chicken and veggies

Step 1

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.

Step 2

Meanwhile, cook pasta as directed on package. Drain and set aside to let cool.
Step 3

In a large bowl, mix together all the chopped vegetables. Over medium heat, sauté the vegetables until tender. Set aside.
Step 4

Start the sauce. Over medium-high heat, in a large sauce pan, add all the ingredients and blend well. Bring to a boil, then reduce heat and let simmer for 60 minutes, stirring occasionally. Sauce will thicken up.
Step 5

When chicken is done, either chop finely with a knife, or put in a food processor. Next, mix chicken with the vegetable medley, and add the ricotta cheese. Blend well.
Step 6

When sauce is ready, spread a little sauce on bottom of casserole dish.
Step 7

Take the manicotti pasta, one at a time, and gently stuff the chicken mixture into the shells, filling as much as possible. Be careful not to tear the pasta. Is easiest to use your hands (and a piping tool if you have one). Place shells in a casserole dish.
Step 8

Pour remaining sauce over the top of the pasta. Bake in the oven at 375 degrees for 20 minutes.
Step 9

For the last few minutes in the oven, add the mozzarella cheese on top. Once melted, remove from oven and let stand 5 minutes.
Step 10

Serve, and enjoy! TIP: If you like a lot of sauce, I recommend you make extra to pour over the top of each serving.
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