Recipe by Sharlene~W
No need to precook manicotti shells. Just assemble put in the oven for an easy dinner.
Top Review by Rise`
Ok I'll admit it, I haven't actually made "this" recipe as it is 98% identical to my own but this is a fantastic dish and a wonderful change from basic manicotti. I do include oregano (I've never used nutmeg...interesting idea) and of course I include fresh minced garlic (kind of my trademark). I'm so glad to see you say one does not have to cook their shells, people don't realize manicotti, lasagna etc, you don't need to cook the shells ahead! 14 shells seems alot to me but then again, depends on the shells. Thanks for posting this it brought it back to mind to make it again!
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 cup onion, chopped
- 1 cup cooked chicken, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 15 ounces ricotta cheese
- 1 1⁄2 cups mozzarella cheese, grated
- 14 manicotti
- 1⁄4 cup water
- 1 (16 ounce) jar spaghetti sauce
Directions See How It's Made
- Sauté onion in butter.
- Stir in the chicken, salt and nutmeg and heat through.
- In mixing bowl, blend the cooked mixture, ricotta cheese and half of the mozzarella cheese.
- Stuff into the manicotti shells and place in a 9x13-inch baking pan.
- Pour the spaghetti sauce over the shells and sprinkle the remaining mozzarella cheese on top.
- Pour the water around the edges of the pan.
- Cover tightly with aluminum foil.
- Bake at 350 degrees for 1 1/4 hours.