Manicotti Stuffed With Chicken Vegetables Recipes

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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
• Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
• Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.

Steps:

• 1. Cook pasta as directed on package. Drain and set aside to let cool.
• 2. In a large bowl, mix together all the chopped vegetables. Over medium heat, sauté the vegetables until tender. Set aside.
• 3. Preheat oven to 375 degrees and bake chicken for 20 minutes, or until cooked through. You may season with oregano, basil and parsley if you like. While chicken is cooking, start the sauce.
• 4. Over medium-high heat, in a large sauce pan, add all the sauce ingredients and blend well. Bring to a boil, then reduce heat and let simmer for at least 30 minutes, stirring occasionally. Sauce will thicken up. (the longer the better if you can spare 60 minutes)
• 5. When chicken is done, either chop finely with a knife, or put in a food processor. Next, in a large bowl, mix chicken with the vegetable medley. Add the ricotta cheese and blend well.
• 6. Take the manicotti shells, one at a time, and gently stuff the chicken mixture into the shells, filling as much as possible. Be careful not to tear the shells. Is easiest to use your hands.
• 7. Place the shells in a casserole dish. When sauce is ready, pour over the top of the pasta. Bake in the oven at 375 degrees for 20 minutes. For the last few minutes in the oven, add the mozzarella cheese on top. Remove from oven and let stand 5 minutes.
• 8. Tip: If you like a lot of sauce, I recommend you make extra to pour over the top of each serving.

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.

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.

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.

Steps:

• Par-boil manicotti noodles, drain.
• Place in a bowl of cold water to prevent sticking.
• Preheat oven to 350°F.
• Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings.
• Drain shells, pat dry with paper towels.
• Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish.
• Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
• Sprinkle with remaining mozzarella, cheddar and parmesan cheeses.
• Bake covered loosely with foil for 40 minutes.

Steps:

• 1. Preheat oven to 375 degrees and bake chicken for 20 minutes, or until cooked through. You may season with oregano, basil and parsley if you like.
• 2. Meanwhile, cook pasta as directed on package. Drain and set aside to let cool.
• 3. In a large bowl, mix together all the chopped vegetables. Over medium heat, sauté the vegetables until tender. Set aside.
• 4. Start the sauce. Over medium-high heat, in a large sauce pan, add all the ingredients and blend well. Bring to a boil, then reduce heat and let simmer for 60 minutes, stirring occasionally. Sauce will thicken up.
• 5. When chicken is done, either chop finely with a knife, or put in a food processor. Next, mix chicken with the vegetable medley, and add the ricotta cheese. Blend well.
• 6. When sauce is ready, spread a little sauce on bottom of casserole dish.
• 7. Take the manicotti pasta, one at a time, and gently stuff the chicken mixture into the shells, filling as much as possible. Be careful not to tear the pasta. Is easiest to use your hands (and a piping tool if you have one). Place shells in a casserole dish.
• 8. Pour remaining sauce over the top of the pasta. Bake in the oven at 375 degrees for 20 minutes.
• 9. For the last few minutes in the oven, add the mozzarella cheese on top. Once melted, remove from oven and let stand 5 minutes.
• 10. Serve, and enjoy! TIP: If you like a lot of sauce, I recommend you make extra to pour over the top of each serving.