CHICKEN MANICOTTI WITHOUT RICOTTA RECIPES

Name: Baked Manicotti
Total time: 1 h 30 min
Yield: 20
Cuisine: Italian
Ingredients: 32 oz. can tomato puree; 1/4 cup parsley; 2 tbsp. sugar; 2 tsp. salt; 3 tsp. oregano; 1 tsp. basil; 1/2 cup olive oil; 2 cups onion (finely chopped ); 2 cloves garlic (crushed or minced); 29 oz. can crushed tomatoes (undrained); 2 15-oz. cans petite diced tomatoes (undrained); 1 tsp. fennel seed (this spice really makes the difference); 1/4 tsp. pepper; 29 oz. can whole tomatoes (undrained); 3 tbsp. olive oil; 2 lbs. 93% or 96% lean ground beef; 1 tsp. salt; 1 tsp. oregano; 1/2 tsp. basil; 1/4 tsp. pepper; 1 cup onion (chopped); 2 cloves garlic (minced); 1 large egg (slightly beaten); 16 oz. mozzarella cheese (shredded (or more if desired)); 2 cups parmesan cheese (grated); 3 pkgs. Manicotti shells (DO NOT PRECOOK!!!)

BAKED MANICOTTI – CAN'T STAY OUT OF THE KITCHEN

Baked Manicotti – Can't Stay Out of the Kitchen image

BEST manicotti recipe. This one is stuffed with beef and mozzarella cheese and the shells DO NOT have to be precooked.

Provided by Teresa

Categories Pasta Main Dish

Total Time 90 minutes

Yield 20

Number Of Ingredients 26

Ingredients

32 oz. can tomato puree
1/4 cup parsley
2 tbsp. sugar
2 tsp. salt
3 tsp. oregano
1 tsp. basil
1/2 cup olive oil
2 cups onion (finely chopped )
2 cloves garlic (crushed or minced)
29 oz. can crushed tomatoes (undrained)
2 15-oz. cans petite diced tomatoes (undrained)
1 tsp. fennel seed (this spice really makes the difference)
1/4 tsp. pepper
29 oz. can whole tomatoes (undrained)
3 tbsp. olive oil
2 lbs. 93% or 96% lean ground beef
1 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
1 cup onion (chopped)
2 cloves garlic (minced)
1 large egg (slightly beaten)
16 oz. mozzarella cheese (shredded (or more if desired))
2 cups parmesan cheese (grated)
3 pkgs. Manicotti shells (DO NOT PRECOOK!!!)

Steps:

In ½ cup hot oil in large saucepan, sauté 2 cups onion and 2 cloves garlic, 5 minutes, until tender.
Add rest of sauce ingredients.
Bring to boil.
Lower heat; simmer, covered, 1 hour, stirring occasionally.
In 3 tbsp. hot oil in large skillet, sauté 1 cup onion and 2 cloves garlic, 5 minutes, until tender; remove.
In same skillet, brown beef, stirring occasionally.
With slotted spoon, transfer beef to onion mixture.
Add egg, salt, herbs, pepper and 1 ½ cups sauce.
Add 8-oz. shredded mozzarella cheese; stir into meat mixture.
With small spoon, fill raw manicotti with meat mixture.
Preheat oven to 350°.
Spoon 1-2 cups sauce in bottom of 2 10x15” baking pans.
Arrange 3 rows of manicotti lengthwise (8 across).
Cover with remaining sauce; sprinkle with parmesan cheese.
Bake, covered with foil for 1 hour or 1 hour 15 minutes.
Mixture will start bubbling.
Remove foil, divide 8 oz. shredded mozzarella over the tops of shells in both pans.
Bake, uncovered, an additional 10 minutes or until cheese melts.
This makes about 35-40 shells – enough to serve at a large family gathering and put one pan in the freezer for later.

CHICKEN MANICOTTI RECIPE: HOW TO MAKE IT

Chicken Manicotti Recipe: How to Make It image

When one of my friends came home from the hospital with her newborn, I sent over this freezer casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken. —Jamie Valocchi, Mesa, Arizona

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

Ingredients

1 tablespoon garlic powder
1-1/2 pounds boneless skinless chicken breasts
16 uncooked manicotti shells
2 jars (26 ounces each) spaghetti sauce, divided
1 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced
4 cups shredded part-skim mozzarella cheese
2/3 cup water

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°.

Nutrition Facts : Calories 546 calories, FatContent 26g fat (11g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 980mg sodium, CarbohydrateContent 37g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 41g protein.

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