Gluten-Free Chicken Manicotti
Savor the indulgent comfort of this Gluten-Free Chicken Manicotti, a mouthwatering twist on a classic Italian favorite, crafted for those embracing a gluten-free lifestyle. Tender gluten-free manicotti shells are filled with a rich and creamy mixture of shredded chicken, ricotta, mozzarella, and Parmesan cheeses, enhanced by aromatic garlic powder and fresh parsley for a burst of irresistible flavor. Smothered in savory marinara sauce and baked to bubbly perfection, this dish delivers restaurant-quality taste right from your own kitchen. Perfect for weeknight dinners or special occasions, this 6-serving recipe is ready in just under 1.5 hours and pairs beautifully with a side salad or gluten-free garlic bread. Dive into this satisfying gluten-free chicken pasta recipe and impress everyone at the table!
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Recipe Information
Ingredients
- 12 pieces Gluten-free manicotti shells
- 2 cups Cooked chicken breast, shredded
- 1.5 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 piece Large egg
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the gluten-free manicotti according to the package instructions until al dente. Drain and rinse under cold water to prevent sticking.
In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, the grated Parmesan cheese, large egg, chopped parsley, garlic powder, salt, and black pepper. Mix until well combined.
Lightly grease a 9x13 inch baking dish with olive oil.
Spread 1 cup of marinara sauce evenly over the bottom of the baking dish.
Carefully stuff each manicotti shell with the chicken and cheese mixture using a spoon or piping bag. Arrange the filled shells in a single layer in the baking dish.
Pour the remaining 2 cups of marinara sauce over the stuffed shells, ensuring they are completely covered.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let the manicotti cool for 5 minutes before serving.
Garnish with additional chopped parsley if desired and serve while hot.
Nutrition Facts
Calories |
5009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 6261 mg | 272% | |
| Total Carbohydrate | 561.2 g | 204% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 31.8 g | ||
| Protein | 314.9 g | 630% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3849 mg | 296% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2534 mg | 54% | |
*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.
