This Parmesan Chicken Manicotti is definitely yummy. I love manicotti and I usually make them with spinach and ricotta cheese. But this time, I did something different.
One because I didn’t have any frozen spinach… so I thought, how should I use manicotti without any frozen spinach. And a thought came to me “let’s stuff them with some shredded chicken, Parmesan cheese and ricotta together!
Parmesan Chicken Manicotti
This Parmesan Chicken Manicotti is definitely yummy. I love manicotti and I usually make them with spinach and ricotta cheese. But this time, I did something different.
Ingredients
- 7 pieces Manicotti, cooked according to instructions
- 1 cup part skim Ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 1 cup shredded cooked chicken
- 1 egg
- 1 teaspoon oregano
- salt and black pepper
- 1 can Italian style crushed tomatoes
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh basil leaves
- 1/4 cup Parmesan cheese
- 6-8 basil leaves
Instructions
- In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.
- Stuff each cooked Manicotti with about ¼ cupful of the chicken and cheese mixture carefully so that the Manicotti doesn’t tear.
- Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.
- Spray baking dish with cooking spray and place the stuffed Manicotti in it. Pour about 1 cup (or more) prepared sauce over the Manicotti. Sprinkle with Parmesan cheese and place basil leaves.
- Bake at 350 degrees F for 35 minutes or until hot and bubbly.
Category Comfort Food Main Dish Poultry
Photo: Alana Kelly / CC BY-SA
