Chicken Manicotti

A nice change from the ground beef version of stuffed manicotti. If you have extra filling left after stuffing the pasta, just spoon it on top of everything before covering with the sauce.

Chicken Manicotti

1 (32 oz.) jar spaghetti sauce
1 c. water
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1-1/2 lb. chicken breast, cut into cubes
1 c. ricotta
1 teas. Season Salt
14 uncooked manicotti shells
2 c. shredded mozzarella cheese


Preheat oven to 350 degrees.

Saute the onion, garlic and green pepper in a small amount of olive oil until tender. Mix together the spaghetti sauce, water, onion, garlic and green pepper Spread approximately 1/3 of the sauce into a deep baking dish.

In another bowl, combine chicken, ricotta and Season Salt. Mix to blend. Spoon some of the chicken mixture into each of the manicotti shells and place into sauce-lined baking dish. Pour remaining pasta sauce evenly over shells to cover completely.


Cover with aluminum foil and bake about 1 hour or until shells are tender. Sprinkle with cheese and bake, uncovered, about 5 minutes more or until cheese is melted.