Cannelloni or Manicotti with Chicken
Indulge in the comforting flavors of this hearty Cannelloni or Manicotti with Chicken recipe, a crowd-pleasing dish that seamlessly combines tender pasta shells, a creamy chicken and ricotta filling, and layers of marinara and béchamel sauces. This Italian-inspired baked pasta is elevated with a trio of cheeses—melty mozzarella, savory Parmesan, and rich ricotta—creating an irresistible balance of textures and flavors. A sprinkle of fresh parsley and a touch of nutmeg in the béchamel bring a refreshing and aromatic twist to this classic dish. Perfect for a cozy family dinner or a special gathering, this recipe is easy to follow and can be prepped in just 30 minutes, making it a delicious and satisfying meal that’s sure to impress.
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Recipe Information
Ingredients
- 12 pieces Manicotti or Cannelloni pasta shells
- 2 cups Cooked chicken breast, shredded
- 1 cup Ricotta cheese
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti or cannelloni shells according to the package instructions. Drain and set aside to cool slightly.
In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until fully combined to create the filling.
Fill each pasta shell with the prepared chicken mixture, using a spoon or piping bag. Place the filled shells in a greased 9x13-inch baking dish.
In a saucepan, prepare the béchamel sauce. Melt the butter over medium heat, then whisk in the flour and cook for 1-2 minutes until golden. Gradually add the milk while whisking continuously to avoid lumps. Add ground nutmeg and a pinch of salt, and cook until the sauce thickens (5-7 minutes). Remove from heat.
Spread a thin layer of marinara sauce in the bottom of the baking dish, then arrange the filled shells over the sauce. Pour the remaining marinara sauce over the shells, followed by the béchamel sauce.
Sprinkle the remaining 0.5 cup of mozzarella cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
6328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1058 mg | 353% | |
| Sodium | 5862 mg | 255% | |
| Total Carbohydrate | 771.3 g | 280% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 61.5 g | ||
| Protein | 377.4 g | 755% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 3667 mg | 282% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 3155 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
