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Manicotti

I may, in fact, have been Italian in another life. Porch and I both love manicotti so when I found this recipe, I went for it. I had never made manicotti before and was nervous about stuffing the noodles. This was also the recipe that inspired me to buy chicken in bulk and then just shred it all and store it in 1C baggies in the freezer (trust me, this is totally worth the investment of your time). We both loved how this turned out & will definitely be making it again!!!
Chicken Manicotti
Ingredients
  • 7 pieces Manicotti, cooked according to instructions
  • 1 cup part skim Ricotta cheese
  • ½ 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
  • ¼ cup Parmesan cheese
  • 6-8 basil leaves
Instructions

  1. In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.
  2. Stuff each cooked Manicotti with about ¼ cupful of the chicken and cheese mixture carefully so that the Manicotti doesn’t tear.
  3. 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.
  4. 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.
  5. Bake at 350 degrees F for 35 minutes or until hot and bubbly.
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