Chicken and Cheese Manicotti: Creamy herbed ricotta and chicken stuffed manicotti topped with Parmigiano-Reggiano marinara, mozzarella cheese, and herbs!
Course: Main Dish
Keyword: Chicken and cheese manicotti, chicken and cheese manicotti recipe
10Manicotti noodles cooked according to package directions
2cupsBertolli Parmegiano-Reggiano Marinara
fresh parsley for garnish
Cook noodles according to package directions.
While noodles are cooking, combine ricotta, cottage cheese, garlic powder, onion powder, basil, thyme, and chicken in a food processor, and process until fully mixed. The chicken will be very small and mixed with the cheese, making a filling mixture.
Spoon the cheese and chicken mixture into a large zipable plastic bag
Remove noodles from hot water, and snip one tip off the corner of the plastic bag,making a hole that is half an inch or so in diameter. Use it to pipe the filling into your noodles.
Place filled noodles in an 11 x 7 glass baking dish, cover with Bertolli marinara, top with cheese
Bake at 350 degrees for 15-20 minutes until heated through and cheese is melted.