Cheesy Chicken Manicotti

Alright, folks, buckle up for some culinary magic! Let me introduce you to a plate of bliss that’s become a non-negotiable in our weekly dinner line-up, the Cheesy Chicken Manicotti. It’s cozy, it’s cheesy, and it’s packed with flavors that’ll make you open-mouth smile (just don’t talk with your mouth full!). Seriously, if you’ve ever wanted a meal that feels like a warm hug, this is it. It’s an explosion of gooey cheese and chicken nestled in pasta tubes, and it honestly might just change your dinner game.

I remember the first time I whipped this up for the fam. My husband was skeptical. “Stuffed pasta? Isn’t that a bit much for a Tuesday?” he said with raised eyebrows. Fast forward ten minutes into dinner and he’s at it like a kid left alone with a cookie jar. Now, even on the craziest of days, I can toss it together and instantly, everyone’s grinning and happy. The kiddos actually CHEER for dinner, which is usually reserved for pizza nights.

Why You’ll Love This Cheesy Chicken Manicotti

– Because it’s pretty much a cheese blanket snugging your taste buds.
– No-fuss ingredients: It’s like you just found free real estate in your pantry.
– Leftover-friendly — trust me, it might taste better the next day, cold and straight from the fridge (don’t judge).

How to Make It

Alright, let’s dive into this adventure. Start by getting outta your cooking jammies (or not), crank some tunes, and rock that apron like a boss. First, we boil the manicotti — not until they’re mushy, though, just a little tender. Meanwhile, mix shredded chicken with ricotta, mozzarella, and maybe parmesan if you’re feeling fancy. Season with salt, pepper, and a hint of garlic powder — really, anything your chaotic heart desires. Stuff those pasta tubes like they’re tiny cannons. Smother it all in marinara sauce, load on more cheese — because duh, cheese — and bake till bubbly and your kitchen smells like Heaven’s own kitchen. Grab a fork and dig in. Boom, culinary champion!

Ingredient Notes

– Manicotti: These can be slippery and rebellious when boiled. Keep an eye or you’ll end up with manicotti mush.
– Ricotta Cheese: Think of it like mortar for your pasta construction. Holds things together and tastes like creamy clouds.
– Mozzarella Cheese: This is the drama queen. Melts like a dream and gives you those photo-ready cheese pulls.

Recipe Steps:
1. Preheat oven to 350°F (175°C).
2. Boil manicotti per package directions, making sure not to overcook.
3. In a bowl, mix shredded chicken, ricotta, mozzarella, and seasonings.
4. Stuff the chicken mixture into manicotti tubes.
5. Spread marinara sauce on the bottom of a baking dish and arrange stuffed manicotti over it.
6. Pour remaining marinara sauce on top and sprinkle with more mozzarella.
7. Bake for 20-25 minutes until cheese is golden and bubbly.

What to Serve It With

Tips & Mistakes

Don’t forget to salt your pasta water like the sea — learned this one the stupidly hard way. Also, you’ll need about 14 arms to stuff the pasta cleanly, but who’s counting? Just watch your hands; it’s a cheesy, saucy operation.

Storage Tips

Leftovers? Fridge ’em in a pretty airtight container. Let’s be real, they taste fab cold, like that pizza you sneak at midnight. Or, for breakfast with a side of eggs. No judgment here; carbs are just the morning love language.

Variations and Substitutions

Outta chicken? Turkey, beef, or just triple the cheese. No judgment. Swap ricotta with cottage cheese if you like a lumpier — I mean, “textured” — bite. And if your fridge is looking bare, just holler YOLO and see what you can scrounge up. Always a new adventure.

Frequently Asked Questions

Cheesy Chicken Manicotti

This creamy, cheesy chicken manicotti is a simple Italian-American classic that's perfect for a cozy dinner. Tender pasta tubes stuffed with seasoned chicken and ricotta, baked in a rich tomato sauce topped with melted mozzarella cheese.

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Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 pieces manicotti pasta shells
• ▢ 2.5 cups shredded cooked chicken
• ▢ 1 cup ricotta cheese whole milk
• ▢ 1 cup mozzarella cheese shredded
• ▢ 0.5 cup Parmesan cheese grated
• ▢ 2 cups marinara sauce homemade or store-bought
• ▢ 1 tbsp olive oil
• ▢ 2 cloves garlic minced
• ▢ 1 tsp dried Italian seasoning
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 0.5 tsp salt
• ▢ 0.25 cup fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook manicotti shells until al dente, about 7-8 minutes. Drain and lay shells on a baking sheet to cool.
• In a large bowl, combine shredded chicken, ricotta cheese, 1/2 cup mozzarella, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Mix well until evenly combined.
• Fill each manicotti shell with the chicken and cheese mixture using a spoon or piping bag, then place them seam-side down in a greased 9x13 inch baking dish.
• Pour marinara sauce evenly over the filled shells. Sprinkle remaining mozzarella cheese on top.
• Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
• Let the manicotti rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

For a vegetarian version, substitute the chicken with sautéed spinach and mushrooms.