Ingredients for Chicken Baked Ricotta Manicotti
- Boneless Skinless Chicken
- Manicotti
- 15 ounces ricotta cheese (whole milk or light)
- 8 ounces cottage cheese (optional, for lighter version)
- Parmesan Romano Cheese Mix
- Garlic Cloves
- 1/2 teaspoon garlic salt
- Italian Cheese Blend
- 1 cup heavy cream (or buttermilk for a lighter version)
- 1 tablespoon olive oil
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How to Make Chicken Baked Ricotta Manicotti
- Preheat oven to 325°F (160°C).
- Cook chicken: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chicken cubes and garlic salt; cook until chicken is cooked through (about 5-7 minutes), stirring occasionally. Set aside to cool.
- Cook manicotti: Bring a large pot of salted water to a boil. Add manicotti and cook according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- Prepare ricotta mixture: In a large bowl, combine ricotta cheese, cottage cheese (if using), 1/2 cup of the Parmesan cheese, and salt. Mix well.
- Combine chicken and ricotta: Gently stir the cooked chicken into the ricotta mixture.
- Fill manicotti: Stuff each manicotti tube with the chicken-ricotta mixture. You can use a spoon or a piping bag for easier filling.
- Assemble and bake: Arrange the filled manicotti in a lightly greased 9x13 inch baking dish in a single layer. If you have extra filling, spread it over the top.
- Pour sauce: Pour the heavy cream (or buttermilk) evenly over the manicotti, ensuring all are coated.
- Top with cheese: Sprinkle the remaining 1/2 cup Parmesan cheese over the top.
- Bake: Bake for 25 minutes at 325°F (160°C). Then, increase the oven temperature to 375°F (190°C) and bake for another 8-15 minutes, or until the top is golden brown and bubbly.
- Let rest: Let the manicotti rest for 5-10 minutes before serving.
- Serve: Serve hot and enjoy with your favorite side dishes, such as garlic bread or a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
5g
Fat
53g
Carbs
7g
