- Feb 5, 2002
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Stuffed Manicotti (Adapted)
Ingredients:- One 8-ounce box of manicotti shells — uncooked
- About 2 1/2 pounds skinned and boneless chicken breasts or tenderloins (If they are semi-thawed, they are easier to cut in strips)
- Salt, pepper, oregano/Italian seasonings, garlic powder, onion powder to taste
- One 24-ounce jar of marinara sauce or more as needed
- Shredded mozzarella cheese
- One 9x13-inch Pyrex baking dish
Directions:
Heat the oven to 350 degrees F. Spray the Pyrex dish with non-stick spray.
Cut the chicken into strips, place them in a bowl and season with salt, pepper, oregano/Italian seasonings, garlic powder and onion powder. Eyeball it according to your taste.
Take the uncooked shells and stuff them front/back with the seasoned raw chicken. Use your fingers or a fork to feed the shells. Place them in the dish with some marinara sauce on the bottom of the dish. Keep on stuffing and lining them up in the dish all in a row. Once you have filled the dish, cover the manicotti shells with the sauce, and if you have to add more liquid, add a little water to the jar, swoosh it around, and pour over the shells. Make sure the shells are covered in liquid. You might need another jar of sauce depending on how many you are making.
Cover the shells with shredded mozzarella cheese — some like it smothered in cheese. Cover the dish with aluminum foil.
Place in the oven and cook for 60 minutes. Uncover the dish and let it brown on top. Remove the dish and let stand for 10 minutes or so. Serve with a green vegetable or tossed green salad and a baguette.
(This can be made ahead of time, stored in the fridge or freezer, reheated in the microwave.)
Bon Appétit!
Continued below.
Catholic Foodies: Virginia’s Audrey O’Neill — With a Recipe for Stuffed Manicotti
‘One of the things I had to do in high school was to participate in a charity of our choice,’ says O’Neill. ‘I chose catechism. This was the beginning of a journey that has carried me through life.’
