Chicken Manicotti with White & Red Sauce

Chicken Manicotti with White & Red Sauce
Staff Writer
Milisa Armstrong

Chicken Manicotti

Italian food is comfort food. Pasta of any kind is always a hit with my family, and on special occasions we often enjoy lasagna or manicotti. 

Click here to see 101 Ways to Cook Chicken

6
Servings
356
Calories Per Serving
Deliver Ingredients

Notes

To read more easy and simple recipes by Milisa, visit her blog Miss in the Kitchen. 

Ingredients

For the manicotti and filling

  • One 26-ounce jar pasta sauce
  • 12 manicotti, cooked and rinsed in cold water
  • 2 Cups chicken, cooked and diced
  • 2 eggs, beaten
  • 1 1/2 Cup shredded mozzarella cheese, divided
  • 1 Cup grated Parmesan cheese, divided
  • One 15-ounce container ricotta cheese
  • 1/4 Cup fresh basil, chiffonade
  • 1 large clove garlic, minced
  • 1 Teaspoon salt, divided
  • 1/4 Teaspoon pepper
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2 Cups half and half
  • 1/4 Teaspoon freshly ground nutmeg

Directions

For the manicotti and filling

Preheat the oven to 375 degrees.

In a medium size bowl combine the ricotta, 1/2 of the cup parmesan, eggs, and mozzarella. Stir in the basil, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and chicken until well combined. Set the filling aside.

In a saucepan, melt the butter and whisk in the flour, and the rest of the salt. Cook for a few minutes, stirring constantly just until the mixture starts to brown. Whisk in the half and half, stirring until becomes thick. Remove from heat and stir in the rest of the parmesan and nutmeg. Pour into large casserole dish, spreading around to completely to coat the bottom.

Place the filling into a large ziplock bag. Clip one corner and fill the manicotti from both sides and place over the white sauce. Repeat with the remaining manicotti and the filling. Pour the red sauce over manicotti evenly. Sprinkle with the remaining 1/2 cup of mozzarella (or more if you like). Bake for about 25 minutes or until the filling is heated through. Serve with a green salad and garlic bread.
 

Nutritional Facts

Total Fat
18g
26%
Sugar
21g
23%
Saturated Fat
10g
42%
Cholesterol
64mg
21%
Carbohydrate, by difference
30g
23%
Protein
20g
43%
Vitamin A, RAE
217µg
31%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
39µg
43%
Calcium, Ca
756mg
76%
Choline, total
20mg
5%
Fiber, total dietary
2g
8%
Folate, total
29µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
42mg
13%
Niacin
1mg
7%
Phosphorus, P
538mg
77%
Selenium, Se
20µg
36%
Sodium, Na
909mg
61%
Water
163g
6%
Zinc, Zn
3mg
38%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.