Chicken Parmesan Manicotti Recipe
Chicken Parmesan Manicotti is the combination of two amazing dishes - stuffed Manicotti shells and cheesy chicken parmesan. It will be a new favorite!
Serving6
Ingredients
- 2 cups part skim ricotta cheese
- ½ cup shredded Parmesan cheese
- 2 cups shredded Mozzarella cheese, divided
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 egg
- 1 teaspoon oregano
- salt and pepper, to taste
- 12 manicotti shells , cook according to package
- 24 ounces spaghetti sauce, 1 jar
- 1 Tablespoons fresh basil leaves, chopped
Instructions
- Heat oven to 350 degrees.
- In a bowl, combine ricotta cheese, Parmesan cheese, 1 cup mozzarella cheese, shredded chicken, egg, oregano, salt, and pepper together. Stir until well mixed.
- Fill each cooked Manicotti with the chicken and cheese mixture carefully so that the shell doesn't tear (I fill a plastic bag and cut a small corner - this makes filling the Manicotti easier and then I just throw away the bag when I'm done).
- Spray a 9 x 13 inch baking dish with cooking spray and place the stuffed Manicotti in it.
- Pour the spaghetti sauce on top. Sprinkle with 1 cup of mozzarella cheese, and place basil leaves on top. Bake for 35 minutes or until hot and bubbly.
Notes
- Cook the noodles BEFORE you fill them.
- When filling Manicotti, I like to use a plastic baggie that can zip.
- Make sure when cooking that Manicotti in the oven, that every part of the noodles are covered with sauce.
- Want to make this ahead of time? Prepare everything up until it’s time to bake, cover with foil, and stick it in your fridge for up to 24 hours.
- This recipe calls for skim ricotta cheese, but if you aren’t a fan of ricotta cheese, you could easily substitute it for cottage cheese.
Nutrition
Calories: 441 kcal · Carbohydrates: 31 g · Protein: 35 g · Fat: 19 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 112 mg · Sodium: 1119 mg · Potassium: 697 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 1198 IU · Vitamin C: 8 mg · Calcium: 541 mg · Iron: 3 mg