Low Sodium Chicken Manicotti
Savor the comforting flavors of Italian cuisine with this Low Sodium Chicken Manicotti, a heart-healthy twist on a beloved classic. Tender manicotti shells are generously stuffed with a rich, flavorful blend of finely chopped chicken, creamy ricotta, mozzarella, and Parmesan cheeses, all enhanced by fresh basil and parsley. The dish is then baked to perfection in a robust tomato sauce made with no-salt-added diced tomatoes, garlic, and aromatic herbs, ensuring a wholesome meal with reduced sodium without compromising on taste. Perfect for family dinners or meal prep, this recipe is ready in just over an hour and serves six, delivering a satisfying yet mindful take on creamy stuffed pasta.
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 0.25 cup Fresh basil, chopped
- 0.25 cup Fresh parsley, chopped
- 0.5 teaspoon Black pepper
- 2 14.5-ounce cans No-salt-added diced tomatoes
- 2 tablespoons Tomato paste
- 1 medium Onion, finely chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti shells in a large pot of boiling water for about 6-7 minutes, until slightly softened but still firm. Drain and lay them on a baking sheet to cool.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the diced onion to the skillet and cook until soft and translucent, about 5 minutes.
Stir in the no-salt-added diced tomatoes, tomato paste, oregano, thyme, and 1/2 teaspoon of black pepper. Simmer for 10 minutes, allowing the flavors to meld, then set the sauce aside.
In another skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook thoroughly until no longer pink, about 6-7 minutes per side. Remove the chicken, let it cool slightly, and then chop it finely.
In a large bowl, combine the chopped chicken, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, fresh basil, fresh parsley, and 1/2 teaspoon of black pepper. Mix well.
Spoon the chicken and cheese mixture into a piping bag or a large plastic bag with a corner cut off.
Carefully fill each manicotti shell with the chicken mixture.
Spread a thin layer of tomato sauce in the bottom of a 9x13-inch baking dish.
Arrange the filled shells over the sauce, then pour the remaining sauce evenly over the top.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the sauce.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Let the manicotti cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
4038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 2259 mg | 98% | |
| Total Carbohydrate | 437.2 g | 159% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 46.4 g | ||
| Protein | 289.7 g | 579% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 2969 mg | 228% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4675 mg | 99% | |
*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.
