Vegetarian Chicken Manicotti
Indulge in the hearty and satisfying flavors of Vegetarian Chicken Manicotti, a plant-based twist on the classic Italian comfort dish. This recipe combines tender manicotti shells stuffed with a creamy ricotta filling, savory plant-based chicken, and nutrient-packed spinach, all nestled in a rich marinara sauce and topped with gooey layers of mozzarella and parmesan cheese. Perfect for vegetarians and those seeking a meatless meal, this dish is easy to prepare in under an hour and delivers a cheesy, protein-packed delight that's ideal for family dinners or special occasions. Whether you're craving Italian cuisine or looking to impress guests with a crowd-pleaser, this Vegetarian Chicken Manicotti is guaranteed to be a hit!
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Recipe Information
Ingredients
- 12 pieces manicotti shells
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 ounces plant-based chicken strips, chopped
- 2 cups spinach, chopped
- 1 cup ricotta cheese
- 1 cup parmesan cheese, grated
- 1 large egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the manicotti shells until al dente, according to package instructions. Drain and set aside to cool.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté for about 3 minutes until the onion becomes translucent.
Add the plant-based chicken strips to the skillet and cook for another 5 minutes, stirring occasionally, until heated through.
Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let the mixture cool slightly.
In a large bowl, combine the ricotta, half of the parmesan cheese, and the egg. Mix well, then stir in the cooled plant-based chicken and spinach mixture. Season with salt and black pepper.
Carefully fill each manicotti shell with the ricotta and chicken mixture using a spoon or piping bag.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange the filled manicotti shells over the sauce.
Pour the remaining marinara sauce over the manicotti shells, making sure they are well covered.
Sprinkle the mozzarella and the remaining parmesan cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the Vegetarian Chicken Manicotti cool for a few minutes before serving.
Nutrition Facts
Calories |
3733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 5257 mg | 229% | |
| Total Carbohydrate | 421.1 g | 153% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 27.6 g | ||
| Protein | 206.2 g | 412% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3132 mg | 241% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2234 mg | 48% | |
*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.
