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 didnt have any frozen spinach so I thought how should I use manicotti without any frozen
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 didnt have any frozen spinach so I thought how should I use manicotti without any frozen
- Carbohydrate 4.96942500370703 g
- Cholesterol 38.6866666912777 mg
- Fat 11.3463533398315 g
- Fiber 0.085466665605704 g
- Protein 16.0364583425933 g
- Saturated Fat 7.08181050402917 g
- Serving Size 1 1 -4 (113g)
- Sodium 5043.36200758243 mg
- Sugar 4.88395833810133 g
- Trans Fat 0.489316000345991 g
- Calories 187 calories
Step-by-step
- In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.
- Stuff each cooked Manicotti with about 1/4 cupful of the chicken and cheese mixture carefully so that the Manicotti doesn’t tear.
- 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.
- 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.
- Bake at 350 degrees F for 35 minutes or until hot and bubbly.
Ingredient labels omit the structural demands of stuffing delicate pasta tubes without tearing them apart. Combining cooked chicken, part-skim ricotta, and shredded parmesan yields a dense filling that requires careful handling during assembly. When thermal energy transfers through the layers in a 350 degree F oven, the proteins in the egg bind the ricotta mixture securely while the exterior parmesan melts into a distinct savory crust.
- Pair this rich baked pasta with a crisp green salad dressed in sharp lemon vinaigrette to cut through the heavy dairy fats.
- Serve alongside roasted garlic broccolini or steamed green beans to add bitterness and crunch that balances the concentrated sweetness of crushed tomatoes.
- Exchanging part-skim ricotta for whole milk ricotta increases fat content, which yields a noticeably richer interior texture but lengthens cooling times.
- Using leftover rotisserie poultry instead of freshly boiled chicken cuts preparation time significantly while providing adequate moisture when mixed with the binder.
Bake the dish until the sauce bubbles actively at the edges and the internal temperature reaches safe consumption levels. Allow the baked pasta to rest for ten minutes before serving so the filling solidifies adequately for clean portioning.
