Ingredients
Equipment
Method
Prepare the Pasta
- 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.
Make the Filling
- 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.
Make the Sauce
- 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.
Assemble the Manicotti
- 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.
Add Sauce and Cheese
- Pour the remaining sauce evenly over the manicotti. Sprinkle with the remaining shredded mozzarella.
Freeze or Bake
- 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.
Baking Instructions
- 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!
Video
Notes
- This recipe can be baked immediately without freezing.
- Rotisserie or canned chicken both work well.
- Double the recipe to make two freezer meals at once.
- You could use jar Marinara sauce instead of making your own to make the process a little quicker.
Storage
- Refrigerate leftovers up to 3 days in an airtight container.
- Freeze assembled manicotti up to 3 months.
- Reheat covered to keep pasta tender.
Related Recipes
- Learn how to easily make Instant Pot Shredded Chicken
- Check out all our delicious Pasta Recipes
Nutrition information is automatically calculated, so should only be used as an approximation.