Description
Stuffed chicken and ricotta manicotti freezer meal with spicy marinara sauce that is easy, filling, and perfect for make ahead dinners.
Ingredients
Scale
- 8 oz manicotti pasta (1 box)
- 2 cups cooked shredded chicken
- 15 oz ricotta cheese
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- pinch of nutmeg
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1 large egg, beaten
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp minced garlic
- 1 tbsp onion powder (or 1/4 cup diced onion)
- 2 tbsp dried oregano
- 1–2 tsp red pepper flakes (adjust according to heat preference)
- 1 tsp dried basil
- 24–28 oz canned crushed tomatoes
- 2 tbsp white sugar
- 1 tsp balsamic vinegar
- 1 cup shredded mozzarella
Instructions
- Bring a large pot of salted water to a boil. Cook manicotti for 2 minutes less than package directions so the shells stay flexible. Drain and rinse under cold water to stop cooking. Set aside.
- In a large bowl, mix shredded chicken, ricotta, mozzarella, parmesan, beaten egg, salt, pepper, nutmeg, garlic powder, and oregano until well combined. Transfer the mixture to a zip top bag or piping bag and snip the corner.
- Heat olive oil and butter in a saucepan over medium heat. Add garlic, onion powder or diced onion, oregano, red pepper flakes, and basil. Cook for 1 to 2 minutes until fragrant. Stir in crushed tomatoes and simmer for 5 minutes. Add sugar and balsamic vinegar, mix well, then remove from heat.
- Spoon a small amount of sauce into the bottom of a 9 x 13 inch baking dish. Pipe the filling into each manicotti shell and arrange in the dish. If shells split, place seam side down. If extra pasta breaks, layer it into the dish.
- Pour the remaining sauce evenly over the manicotti. Sprinkle with the remaining shredded mozzarella.
- Cover tightly with foil. Freeze for up to 3 months. If you want to make this straight away skip the freezing and go to the next step.
- If frozen, thaw overnight in the refrigerator. Remove from the fridge 30 minutes before baking. If you forget to thaw it overnight, set the dish on the counter for at least 6 hours before baking, then continue with the same baking steps below. Bake at 375°F for 30 minutes covered with foil. Remove the foil and broil for 5 minutes until the cheese is golden and bubbly. Let rest for 5 minutes before serving. Enjoy!
Notes
- Adjust red pepper flakes based on your heat preference.
- Allow the dish to rest before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 626
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 150 mg
Keywords: Chicken Spicy Marinara Manicotti, freezer meal, stuffed manicotti