CHICKEN MANICOTTI
Very easy quick yet tasty dinner. My guest can never believe I made this myself, and my husband can't get enough.
Provided by Pieki2cute
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine parmesan and ricotta cheese, chicken and spices.
- Fill each manicotti shell with mixture.
- In the bottom of a rectangular casserole dish, spread a about 1/2 cup of spaghetti sauce around.
- Now place filled manicotti shells in dish.
- Top with 4 pieces of mozzarella cheese.
- Now pour the rest of spaghetti sauce over the top.
- Place the other 4 slices of mozzarella cheese on top.
- Cover dish tightly with tin foil and bake for about 30-35 mins in a 350 degree oven.
- Take the tin foil off and bake for another 5 or 10 minutes.
- Let cool for about 10 minutes before serving.
CHICKEN ALFREDO MANICOTTI
We save some time by piping the chicken, cheese and spinach filling directly into uncooked manicotti shells, then letting them bake to perfection in a creamy, rich Alfredo sauce. Comfort pasta at its best.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- For the Alfredo sauce: Cook the bacon in a large skillet over medium-high heat until crisp and brown, 7 to 8 minutes. Transfer to a paper towel-lined plate and reserve.
- Add the garlic and leeks to the skillet with the remaining bacon fat and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper.
- For the filling: Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag.
- For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to 40 minutes.
- Remove the baking dish from the oven and remove the foil. Turn the oven to broil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more chopped parsley.
MEXICAN-STYLE CHICKEN MANICOTTI
Combining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well liked even in Cajun Country. -Larry Phillips, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook manicotti according to package directions. In a small bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture. , Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and the remaining 1/2 cyoo salsa. , Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake until cheese is melted and filling is heated through, 5-10 minutes longer.
Nutrition Facts : Calories 352 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 708mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic exchanges
MANICOTTI ALLA ROMANA
This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort.
Provided by markblau
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 7
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
- Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
- To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
- Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
- Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.
Nutrition Facts : Calories 611.7 calories, Carbohydrate 58.7 g, Cholesterol 134.2 mg, Fat 30.3 g, Fiber 6 g, Protein 27.6 g, SaturatedFat 13.1 g, Sodium 991.6 mg, Sugar 12.7 g
CHICKEN MANICOTTI
When one of my friends came home from the hospital with her newborn, I sent over this freezer casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken. -Jamie Valocchi, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9-in. baking dishes. , Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese., Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender. Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 546 calories, Fat 26g fat (11g saturated fat), Cholesterol 115mg cholesterol, Sodium 980mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 3g fiber), Protein 41g protein.
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti in boiling water until done. Drain, and rinse with cold water.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
- Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
- Bake 45 minutes, or until bubbly.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
CHICKEN BAKED RICOTTA MANICOTTI
A baked pasta dish that will leave you craving more. Its cheesy thick and delicious. Sometimes I use light or fat free ricotta and cottage cheese then sub butter milk for the cream to make it less rich.
Provided by Juliansmommy
Categories Manicotti
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into small cubes.
- Chop garlic very fine.
- Cook chicken and garlic with olive oil and garlic salt. When done set aside.
- Preheat oven to 325°F.
- Boil water and cook manicotti according to box directions.
- Mix ricotta,cottage cheese, 1/2 cup parmesan mix and salt to taste.
- Add cooked chicken.
- Take manicotti pasta and stuff with mixture.
- Set in non-stick bake pan in rows (it should fill bottom of pan).
- If there is any stuffing left over, layer it on top.
- Pour heavy cream over until all is covered (do not have to use all of it). Then top with cheese and remaining parmesan mix cheese and bake for 25 minutes then raise heat to 375°F for 8-15 more minutes depending on how brown and bubbly you like the top.
- Enjoy with garlic bread, salad or your favorite side items.
Nutrition Facts : Calories 366.5, Fat 19.3, SaturatedFat 10.7, Cholesterol 94.4, Sodium 309.6, Carbohydrate 23.9, Fiber 0.9, Sugar 1.3, Protein 23.5
CHICKEN MEXICAN MANICOTTI
A creative spin on traditional manicotti, this dish is packed with authentic Mexican taste that will leave you wanting seconds. -Larry Phillips, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook manicotti according to package directions. In a small bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture. , Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and remaining salsa. , Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake 5-10 minutes longer or until cheese is melted and filling is heated through.
Nutrition Facts : Calories 390 calories, Fat 10g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 783mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
CHICKEN MANICOTTI ALFREDO
A very rich Italian pasta dish. Bottled Alfredo sauce can be used to speed preparation, if desired.
Provided by Jeff Ellison
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
- Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
- Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
- In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
- Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
- Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 813 calories, Carbohydrate 37.4 g, Cholesterol 196.8 mg, Fat 59.8 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 29.7 g, Sodium 810.7 mg, Sugar 2.1 g
CHICKEN BROCCOLI MANICOTTI
Here's a tasty new way to use up leftover poultry after the holidays. It's a long-standing favorite at our house.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Cook manicotti according to package directions. For sauce, in a saucepan, saute onion in butter. Stir in flour and salt until blended. Gradually whisk in cream and broth; bring to a boil. Cook and stir for 1-2 minutes or until thick and bubbly. Stir in cheeses just until melted., In a bowl, combine the eggs, bread crumbs, parsley, pepper flakes, salt and nutmeg. Stir in chicken and broccoli; add 1 cup sauce. Drain manicotti; stuff with chicken mixture. , Spread about 1/2 cup cheese sauce in two greased 11x7-in. baking dishes. Top with manicotti; pour remaining sauce over manicotti. Cover and bake at 350° for 35-40 minutes. Uncover and bake 5 minutes longer or until golden brown.
Nutrition Facts : Calories 558 calories, Fat 25g fat (14g saturated fat), Cholesterol 206mg cholesterol, Sodium 762mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 46g protein.
CHICKEN & SPINACH MANICOTTI
I LOVE Italian/pasta foods; however, I am NOT a fan of ricotta and cottage cheese! So, unfortunately there are times when I see something I really want to try but don't not knowing, OR knowing, what cheeses were used. So, after seeing this item at an Italian restaurant (which I didn't order because it contained ricotta cheese) I decided to create my own version by "borrowing" bits and pieces of recipes to create this dish...a DEFINITE family favorite! ENJOY =)
Provided by Chef Toujours
Categories One Dish Meal
Time 1h
Yield 14 Manicotti, 7 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Combine all ingredients (top 12 items) in large mixing bowl. Cook manicotti "per package directions" (I actually cook the manicotti for about a minute to a minute and a half LESS than what is directed for a firmer noodle - easier to stuff!). Drain and rinse pasta with cool water.
- Spray 2 - 13 x 9 casseroles w/cooking spray and place well-stuffed manicotti in casseroles.
- Coat manicotti with Alfredo sauce.
- Garnish with additional Parmesan and red pepper flakes if desired.
- Cover casseroles with foil and bake at 400 oF for 30 minutes.
Nutrition Facts : Calories 213.1, Fat 4.3, SaturatedFat 1.5, Cholesterol 33.1, Sodium 189.9, Carbohydrate 26.3, Fiber 1.8, Sugar 1.1, Protein 16.5
CHICKEN SPINACH MANICOTTI
This saucy pasta recipe is so easy and convenient; it's perfect for any busy weeknight. If you use your own precooked chicken, you'll need about a cup, diced. -Melissa Holmquist of Pensacola, Florida
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Divide spinach in half; refrigerate one portion for another use. In a sieve or colander, drain remaining spinach, squeezing to remove excess liquid. Pat dry; place in a small bowl. Add chicken; set aside. , In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, basil, oregano, garlic powder and brown sugar; cook over medium heat for 3-4 minutes or until heated through. , Meanwhile, stuff 1/4 cup chicken mixture into each uncooked manicotti shell. Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce. , Cover and bake at 350° for 40-45 minutes or until manicotti shells are tender. Uncover; sprinkle with cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 554 calories, Fat 27g fat (16g saturated fat), Cholesterol 104mg cholesterol, Sodium 1862mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 5g fiber), Protein 34g protein.
SHORTCUT CHICKEN MANICOTTI
This is a wonderful recipe that uses uncooked manicotti noodles.
Provided by pie223
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
- In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
- In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
- Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 36.7 g, Cholesterol 124 mg, Fat 26.4 g, Fiber 3 g, Protein 33.2 g, SaturatedFat 14.3 g, Sodium 825.6 mg, Sugar 4.5 g
BAKED MANICOTTI WITH PROSCIUTTO
This recipe is from America's Test Kitchen on PBS. Their introduction: "The test kitchen prefers part-skim ricotta for manicotti, but whole or fat-free ricotta can also be used. We also prefer Barilla no-boil noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles."
Provided by SweetPeaNC
Categories Manicotti
Time 1h45m
Yield 16 manicotti, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- Sauce: Coarsely chop tomatoes in a blender or food processor to make 1/4 inch chunks. You may have to do this in several batches to make the pieces relatively uniform.
- In a large saucepan, heat the oil, garlic, and pepper flakes in large saucepan over medium heat until garlic is just barely starting to brown (1-2 minutes). Add tomatoes and salt; cook until sauce thickens slightly (about 15 minutes). Add basil and salt.
- Filling: Combine ricotta, 1 cup parmesan, mozzarella, eggs, salt, pepper, and herbs. Set aside.
- Assembly: Cook noodles until just pliable. Place in single layer on clean kitchen towels. Pour about 1 1/2 cups of sauce in the bottom of 9" x 13" baking dish; spread evenly. Place 1 slice of prosciutto on each noodle. Spread 1/4 cup cheese mixture onto bottom 3/4 of each noodle on top of prosciutto, leaving top 1/4 of noodle uncovered. Starting from the end with cheese, roll into the noodle into a tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, covering each noodle completely.
- Cover the dish with aluminum foil. Bake on the middle rack until the sauce bubbles (about 40 minutes).
- Remove manicotti from the oven and adjust the oven rack to the highest position. It should be about 6 inches from the heating element. Sprinkle remaining 1 cup parmesan cheese evenly over the manicotti. Do not replace the foil. Broil until cheese starts to brown. Cool 15-20 minutes before serving to allow the manicotti to set.
- This recipe can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
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