Indulge in the comforting embrace of Italian cuisine with our mouthwatering Chicken and Provolone Manicotti recipe! This delightful dish combines tender manicotti shells stuffed with a creamy blend of shredded chicken and rich cheeses, all smothered in a savory marinara sauce. Perfect for a cozy family dinner or an impressive gathering, this recipe is sure to become a favorite at your table. With just 50 minutes from prep to plate, you’ll be savoring each bite in no time. Ready to elevate your culinary skills and impress your guests? Let’s dive into this delicious journey!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 manicotti shells
- 2 cups cooked chicken, shredded
- 1 cup provolone cheese, shredded
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- In a large mixing bowl, combine shredded chicken, ricotta cheese, provolone cheese, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Cook manicotti shells in a large pot of salted boiling water for 8-9 minutes until they are slightly undercooked and still firm. Drain and rinse with cold water to stop the cooking process.
- Carefully stuff each manicotti shell with the chicken and cheese mixture using a spoon or piping bag. Ensure the filling is evenly distributed throughout each shell.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent sticking.
- Arrange the stuffed manicotti shells in a single layer in the baking dish. Pour the remaining marinara sauce evenly over the shells, ensuring they are completely covered.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking for an additional 5-7 minutes until the cheese is melted and slightly golden.
- Remove from the oven and let the manicotti rest for 5-10 minutes before serving to allow the filling to set.
- Garnish with fresh chopped parsley or additional grated cheese if desired, and serve hot.
Tips
- Cook the Manicotti Just Right: Be sure to cook the manicotti shells until they are slightly undercooked (al dente) to prevent them from becoming mushy during baking. This will help maintain their structure and texture.
- Make Filling Easier: Using a piping bag or a zip-top bag with the corner snipped off can make stuffing the manicotti shells much easier and less messy.
- Add Extra Flavor: Consider adding sautéed garlic or chopped spinach to the chicken and cheese mixture for an extra flavor boost and a pop of color.
- Marinara Sauce Variations: Feel free to use homemade marinara sauce or store-bought, but don’t shy away from experimenting with different flavors, such as spicy arrabbiata or a creamy Alfredo sauce for a unique twist.
- Rest Before Serving: Allow the manicotti to rest for 5-10 minutes after baking. This helps the filling set and makes serving easier without the filling spilling out.
- Garnish for Presentation: A sprinkle of fresh parsley or additional grated cheese not only enhances the visual appeal but also adds a burst of flavor right before serving.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 44g
Protein: 43g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 80mg
