manicotti stuffed with chicken and veggies

How To Make manicotti stuffed with chicken and veggies

• 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.
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