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manicotti stuffed with chicken and veggies

Recipe by
Darci Juris
Scottsdale, AZ

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.

yield 6 -8
prep time 30 Min
cook time 1 Hr 30 Min
method Convection Oven

Ingredients For manicotti stuffed with chicken and veggies

  • 1 pkg
    manicotti shells
  • 2
    chicken breast filets
  • 1 sm
    zucchini, chopped
  • 1 sm
    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
    diced tomatoes
  • 2 can
    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.

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