Manicotti stuffed with Chicken and Veggies

Darci Juris


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.


☆☆☆☆☆ 0 votes

30 Min
1 Hr 30 Min
Convection Oven


  • 1 pkg
    manicotti shells
  • 2
    chicken breast filets
  • 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
  • 2 c
    ricotta cheese
  • 1 c
    mozzarella cheese, grated
  • ·
    olive oil

  • 2 can(s)
    diced tomatoes
  • 2 can(s)
    tomato sauce
  • 1/2 Tbsp
    each of parsley, basil, oregano
  • 1 tsp
  • 1/2 tsp
  • 2 tsp
  • 1/4 c
    heavy whipping cream (or coconut milk)
  • 1/4 c
    red wine

How to Make Manicotti stuffed with Chicken and Veggies


  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.
  2. Meanwhile, cook pasta as directed on package. Drain and set aside to let cool.
  3. In a large bowl, mix together all the chopped vegetables.
    Over medium heat, sauté the vegetables until tender. Set aside.
  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.
  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.
  6. When sauce is ready, spread a little sauce on bottom of casserole dish.
  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.
  8. Pour remaining sauce over the top of the pasta. Bake in the oven at 375 degrees for 20 minutes.
  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.
  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.

Printable Recipe Card

About Manicotti stuffed with Chicken and Veggies

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

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