Savory Meat Filled Manicotti


Savory Meat Filled Manicotti


  • 14 pcs manicotti pasta, uncooked
  • 1/2 tsp olive oil
  • 1 pound ground chicken breast, skinless
  • 3/4 c onions, chopped
  • 1 c fat-free mozzarella cheese, grated
  • 4 egg whites, slightly beaten
  • 1/4 c white bread crumbs
  • 1/4 c fat-free Parmesan cheese
  • 3/4 tsp oregano
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 3/4 c Homemade Spaghetti Sauce


Cook manicotti according to package directions, drain. Cool in single layer on foil. Preheat oven to 350. In a skillet, heat oil over medium heat. Add chicken and onions. Cook until chicken is no longer pink and onions are tender. Stir in 1 cup mozzarella cheese, egg whites, bread crumbs, Parmesan cheese, oregano, salt, and black pepper. Fill each cooled pasta tube with about 1/4 cup meat filling. Spread thin layer of spaghetti sauce on bottom of 13 x 9" pan. Place filled pasta in prepared pan, cover with remaining sauce. Sprinkle with remaining mozzarella cheese. Bake, covered, for 45 minutes or until hot and bubbly. Make Ahead Directions: Do not bake. Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2 months. Remove foil and plastic wrap, replace foil. Bake at 350 degrees Fahrenheit 1 hour, 30 minutes or until hot and bubbly. To make individual portions, prepare as directed in recipe above except place two manicotti into each of seven small microwave-safe dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely covered, at MEDIUM (50%) 7 to 9 minutes or until hot, turning dish 1/2 turn halfway through cooking time. If thawed in refrigerator overnight, microwave at HIGH (100%) 2-1/2 minutes or until hot.

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