Chicken Manicotti
Comforting baked manicotti stuffed with a savory chicken and ricotta cheese filling.
Servings: 6 servings
Ingredients
- 2 boneless skinless chicken breasts cooked and shredded
- 2 cups part-skim ricotta cheese
- 1 large egg lightly beaten
- 1 3/4 cups shredded mozzarella cheese divided (1 cup for filling, 3/4 cup for topping)
- 1/3 cup grated Parmesan cheese plus more for topping if desired
- 1 teaspoon dried oregano
- salt and pepper to taste
- 12 manicotti shells cooked according to package directions
- 1 jar (24 ounces) marinara sauce
- 1/2 cup water
- 1 teaspoon Italian seasoning
- fresh basil leaves chopped, optional for garnish
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the shredded chicken, ricotta, lightly beaten egg, 1 cup of the mozzarella, 1/3 cup grated Parmesan, dried oregano, and salt and pepper; mix until evenly blended.
- Transfer the mixture to a piping bag or a resealable plastic bag with a corner snipped off, then evenly fill each cooked manicotti shell without overfilling.
- Arrange the stuffed shells in a single layer in the prepared baking dish.
- In a small bowl, stir together the marinara sauce, 1/2 cup water, and Italian seasoning, then pour the sauce evenly over the arranged shells.
- Sprinkle the remaining 3/4 cup mozzarella over the sauced shells and, if desired, a little extra Parmesan on top.
- Bake for 35 to 40 minutes, until the sauce is bubbling and the cheese is melted and lightly browned.
- Remove from the oven and let stand 5 minutes, then garnish with chopped fresh basil if using and serve.
Equipment
- 9x13 inch Baking Dish
- Large Mixing Bowl
- Mixing Spoon
- piping bag or resealable plastic bag
- Measuring Cups and Spoons
- Oven
Notes
- Use pre-cooked rotisserie chicken to save time.
- Do not overfill shells to prevent splitting.
- Cook shells according to package directions before filling.
- Let the casserole rest 5 minutes before serving for easier slicing.