Manicotti Stuffed With Chicken And Veggies Recipes

ROASTED VEGETABLE AND CHICKEN MANICOTTI

Steps:

• Heat oven to 450°F. Toss asparagus, bell pepper, onion, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables.
• While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.
• Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
• Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.

CHICKEN MANICOTTI

Steps:

• Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9-in. baking dishes. , Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese., Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender. Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

EASY CHICKEN STUFFED MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Alfredo sauce and water in a bowl; spread about 1/3 sauce mixture into a 9x13-inch baking dish.
• Season chicken tenders with garlic powder and stuff chicken into manicotti shells; arrange manicotti in prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with aluminum foil.
• Bake in preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.

CHEESY VEGETABLE MANICOTTI

Steps:

• For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
• Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
• For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
• For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
• Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
• Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.

CANNELLONI OR MANICOTTI WITH CHICKEN

Steps:

• In a large mixing bowl combine chicken cubes, onion, thyme and vermouth.
• Allow to marinate for at least 30 minutes.
• In the meantime, in a large saucepan with 2 cups of water, add kale and cook until just tender, about 5 minutes.
• Drain and cover kale with cold water; set aside.
• Strain the marinade into a large frying pan or skillet; set aside the chicken and onions.
• Add chicken broth to the frying pan and bring to a simmer over medium-high heat.
• Add chicken/onion to frying pan and poach until the chicken is no longer pink at the center, about 4 minutes.
• With a slotted spoon, remove the chicken cubes to a food processor, reserving the poaching liquid.
• Process the chicken in short bursts until the cubes are finely chopped.
• Drain kale well, chop and add to the food processor.
• Add ricotta cheese, cottage cheese, 4 tablespoons of parmesan cheese, black pepper and nutmeg and process to blend; set aside.
• To prepare the sauce, melt butter in a 2 quart saucepan over medium heat.
• Gradually whisk in flour to make a paste and cook for 1 minute, stirring constantly, DO NOT BURN or let it go lumpy.
• Whisk in reserved poaching liquid, bring to boil, whisking constantly, about 2 minutes.
• Add milk and return the liquid to boil, whisking frequently.
• Reduce heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally while you prepare the cannelloni.
• In a large cooking pot or pasta cooking pot, fill 3/4 full with water and bring to a rolling boil.
• Add 1 tablespoon salt and 2 tablespoons of olive oil.
• Add cannelloni or manicotti tubes and cook for about 15 minutes or until al dente'.
• When done, transfer tubes to bowl of cold water.
• Preheat oven to 400 degrees F.
• Thoroughly drain cannelloni tubes and carefully fill them with the stuffing mixture using a small spoon.
• In a 9x9-inch oven-proof casserole dish, arrange stuffed cannelloni in a single layer.
• Ladle the sauce over the cannelloni.
• Sprinkle remaining 4 tablespoons of parmesan cheese over the top.
• Cover the casserole dish tightly with aluminum foil.
• Bake in preheated 400°F oven for 30 minutes.
• Remove foil from the dish and place dish under the broiler, about 3 inches below and broil for about 5 minutes until the cannelloni is lightly browned.
• Serve immediately.
• You can delete the chicken if you do not want it. Also, you can use Spinach instead of Kale.
• You may use the sauce that I make for my UNCLE BILL'S CABBAGE ROLLS, recipe #35722.

VEGETABLE-STUFFED MANICOTTI

Steps:

• Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
• Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
• Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.

GREEK STUFFED MANICOTTI

Steps:

• Cook manicotti noodles as per directions, but just undercooked so they are easy to handle and won't split easy upon stuffing.
• Mix together chicken, spinach, sun-dried tomatoes, Feta cheese, half of the Italian parsley, olive oil, Italian seasoning, black pepper and garlic. Add salt if desired.
• Stuff filling into noodles with small spoon so they don't break and they fill completely.
• Sauce:.
• Mix together yogurt, heavy cream, chicken stock. Pour into saucepan and allow to simmer and reduce down. Add lemon juice, lemon zest and salt. Remove from heat.
• Place some sauce on the bottom of baking dish.
• Line dish with stuffed noodles and pour remaining sauce over.
• Sprinkle with Feta or mozzarella cheese.
• Garnish with remaining parsley.
• Bake at 350°F for 25 minutes until bubbling.

SHORTCUT CHICKEN MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
• In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
• In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
• Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.