Chicken Manicotti
Creamy chicken-stuffed manicotti baked in marinara and melted cheese.
Equipment
- 9x13 inch Baking Dish
- Large Mixing Bowl
- piping bag or resealable plastic bag
- Spoon or spatula
- Measuring cups and spoons
- Oven
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
- 24 ounces marinara sauce about 1 jar
- 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 grease a 9x13-inch baking dish.
- In a large bowl, combine the shredded cooked chicken, ricotta, beaten egg, 1 cup of the shredded mozzarella, 1/3 cup grated Parmesan, dried oregano, and salt and pepper; mix until well blended.
- Transfer the filling to a piping bag or a resealable plastic bag with a corner snipped off and fill each cooked manicotti shell, taking care not to overfill to avoid tearing.
- Arrange the stuffed manicotti in a single layer in the prepared baking dish.
- Stir the marinara sauce with 1/2 cup water and the Italian seasoning, then pour the sauce evenly over the shells.
- Sprinkle the remaining 3/4 cup shredded mozzarella over the sauce and add extra Parmesan on top if desired.
- Bake for 35–40 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
- Remove from the oven and let rest 5 minutes, then garnish with chopped fresh basil if using and serve.
Notes
- Use pre-cooked rotisserie chicken to save time.
- Cook manicotti shells exactly per package to prevent tearing.
- Fill shells gently to avoid overstuffing.
- Let the dish rest briefly before serving for easier slicing.