Chicken and Rapini Manicotti
Elevate your weeknight dinners with this flavor-packed Chicken and Rapini Manicotti recipe! Tender manicotti pasta shells are filled with a savory blend of shredded chicken, sautéed rapini, creamy ricotta, and Parmesan cheeses, brought together with a hint of garlic and an egg for richness. Nestled in a bed of zesty marinara sauce and topped with melted mozzarella, this baked dish strikes the perfect balance between comfort food and gourmet dining. The subtly bitter rapini perfectly complements the hearty chicken filling, making this recipe a standout option for pasta lovers seeking a unique twist. Perfectly portioned for four, this impressive yet approachable dish is ideal for family meals or casual entertaining.
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Recipe Information
Ingredients
- 12 pieces Manicotti pasta shells
- 2 pieces Boneless, skinless chicken breast
- 1 bunch Rapini (broccoli rabe)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese, shredded
- 4 quarts Water
- 1 tablespoon Salt for pasta water
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Bring 4 quarts of salted water to a boil in a large pot. Add the manicotti shells and cook for approximately 6-7 minutes, or until al dente. Drain and rinse the shells under cold water to stop the cooking process. Set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with a pinch of salt and ground black pepper and sear in the skillet for 4-5 minutes per side, or until fully cooked. Remove from heat, let them rest for 5 minutes, then shred or chop them into small pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil along with the minced garlic. Sauté for 30 seconds until fragrant. Add the rapini (trimmed, washed, and roughly chopped) and cook for 3-4 minutes until it wilts and becomes tender. Remove from heat and let cool slightly.
In a large mixing bowl, combine the shredded chicken, sautéed rapini, ricotta cheese, Parmesan cheese, egg, 1 teaspoon salt, and 0.5 teaspoon ground black pepper. Mix well to form the filling.
Transfer the ricotta mixture to a piping bag or a large zip-top bag with one corner snipped off. Gently fill each manicotti shell with the chicken and rapini mixture, being careful not to tear the shells.
Place a layer of marinara sauce (about 1 cup) on the bottom of the prepared baking dish. Arrange the filled manicotti shells in a single layer over the sauce.
Spread the remaining 1 cup of marinara sauce evenly over the manicotti. Sprinkle the shredded mozzarella cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with additional grated Parmesan cheese, if desired, and enjoy!
Nutrition Facts
Calories |
5600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 11079 mg | 482% | |
| Total Carbohydrate | 788.3 g | 287% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 38.4 g | ||
| Protein | 313.7 g | 627% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3067 mg | 236% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 3214 mg | 68% | |
*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.
