PARMESAN CHICKEN MANICOTTI
One of things that sure puts me in a better mood is yummy food. And this one is definitely yummy. I love manicotti and I usually make them with spinach and ricotta cheese. But this time, I did something different... one because I didn't have any frozen spinach... so I thought, how should I use manicotti without any frozen...
Provided by Melissa Briggs
Categories Pasta
Time 1h
Number Of Ingredients 12
Steps:
- 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 1/4 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.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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