Chicken and Cheese Manicotti
Chicken and Cheese Manicotti: Creamy herbed ricotta and chicken stuffed manicotti topped with Parmigiano-Reggiano marinara, mozzarella cheese, and herbs!
- 10 Manicotti noodles cooked according to package directions
- 1 cup ricotta
- 1/2 cup cottage cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 2 cups shredded chicken
- 2 cups Bertolli Parmegiano-Reggiano Marinara
- 3/4 cup mozzarella cheese
- 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.
Garnish with fresh parsley and enjoy.
Calories: 753kcal | Carbohydrates: 63g | Protein: 53g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 142mg | Sodium: 1012mg | Potassium: 928mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1080IU | Vitamin C: 8.6mg | Calcium: 300mg | Iron: 4.2mg