Chicken Manicotti

Comforting baked manicotti stuffed with shredded chicken and a three-cheese filling.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

2 boneless skinless chicken breasts cooked and shredded
2 cups part-skim ricotta cheese
1 large egg lightly beaten
1 3/4 cups shredded mozzarella cheese divided (1 cup for filling, 3/4 cup for topping)
1/3 cup grated Parmesan cheese plus more for topping if desired
1 teaspoon dried oregano
salt and pepper to taste
12 manicotti shells cooked according to package directions
1 jar (24 ounces) marinara sauce
1/2 cup water
1 teaspoon Italian seasoning
fresh basil leaves chopped, optional for garnish

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, combine the shredded chicken, ricotta, beaten egg, 1 cup of the mozzarella, 1/3 cup Parmesan, dried oregano, and salt and pepper; mix until well blended.
Transfer the filling to a piping bag or a resealable plastic bag with a corner snipped off and fill each cooked manicotti shell, taking care not to overfill.
Arrange the stuffed shells in a single layer in the prepared baking dish.
In a small bowl, stir together the marinara sauce, water, and Italian seasoning, then pour evenly over the arranged shells.
Sprinkle the remaining 3/4 cup mozzarella over the top and, if desired, a little extra Parmesan.
Bake for 35–40 minutes, until the sauce bubbles and the cheese is melted and lightly browned.
Remove from the oven and let stand 5 minutes before serving; garnish with chopped fresh basil if desired.