Shortcut Chicken Manicotti Recipe
Manicotti stuffed with chicken, spinach and cottage cheese and baked in a sauce made of cream of chicken soup and sour cream flavored with Italian seasoning.
Large manicotti noodles are stuffed with an aromatic blend of marinated chicken, ricotta cheese, egg, basil, oregano and marjoram. Blanket with a velvety Alfredo sauce, top with mozzarella cheese and bake to perfection.
A creamy, low-fat Alfredo sauce tops these manicotti stuffed with ground chicken, spinach, and artichoke for a great comfort dish.
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
After stuffing cooked pasta with a tasty blend of spinach, Parmesan, mozzarella and a dash of sugar, arrange tomato sauce and shells in a baking dish and chill overnight. Bake it the next day!
This recipe makes two 9x13-inch pans of delicious manicotti. Bake one tonight and freeze the other for another day, or bake them both to serve a crowd.
A pleasing blend of ground beef, cottage cheese, mozzarella, Parmesan, egg whites and dried oregano is stuffed into large tubes of cooked manicotti in this satisfying baked dish. Blanket the stuffed pasta with spaghetti sauce, top with cheese and bake.
Hearty tubes of manicotti are stuffed with a rich blend of ricotta and Romano cheeses, spinach, eggs, onion, garlic and thyme, drizzled with a simple tomato sauce, sprinkled with mozzarella and baked until bubbly.
Think of this as manicotti unbound. Cooked ziti is layered with a creamy blend of ricotta and mozzarella cheeses, enriched with egg and fragrant with nutmeg. A full-flavored tomato and basil sauce blankets the layers. Bake until bubbly and serve!
Cream cheese, plenty of mozzarella and sausage make for a creamy and savory stuffing for the manicotti shells.