Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 4 Servings
The sauce alone of this Chicken Manicotti is more than enough to satisfy all your cravings today! In just about an hour, dinner with your loved ones is going to be very special! This recipe is surely a must-try!
Ingredients:
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FOR THE MANICOTTI FILLING:
1 1/2 cups shredded mozzarella, divided
1 teaspoon Italian seasoning
Kosher salt
3/4 cup freshly grated Parmesan, divided
Freshly ground black pepper
1 (8-ounce) package of manicotti
1 (10-ounce) package of frozen spinach, defrosted and drained
A pinch of red pepper flakes
3 cups shredded cooked chicken
2 1/2 cups ricotta cheese
FOR THE ALFREDO SAUCE:
Juice of 1/2 a lemon
1/4 cup all-purpose flour
2 cloves garlic, minced
4 tablespoons butter
1/2 cup freshly grated Parmesan
Kosher salt
2 tablespoons freshly chopped parsley, plus more for garnish
Freshly ground black pepper
2 1/2 cups milk
Directions:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the manicotti and a bit of salt into the pot with boiling water, then cook for about 5 minutes or until al dente. Drain and rinse with cold water to stop the cooking process.
For the Ricotta Filling:
Add ricotta, 1 cup mozzarella cheese, salt, pepper, spinach, chicken, 1/2 cup Parmesan cheese, Italian seasoning, and red pepper flakes into a mixing bowl. Stir everything until well incorporated.
For the Alfredo Sauce:
Place a skillet on the stove and turn the heat to medium. Add butter and allow it to melt. Add the garlic, then sauté for about a minute or just until aromatic.
Add the flour, then whisk and cook for about 1 minute to remove the raw taste.
Whisk in the milk until well blended. Let the mixture simmer.
Add the Parmesan cheese and stir until melted. Simmer the sauce for about 2 minutes or until it becomes thick.
Add the parsley, lemon juice, salt, and pepper, then stir to combine.
Add a couple of tablespoons of Alfredo sauce into a 9×13-inch baking dish and spread it evenly. Make sure to cover the bottom entirely.
Add the ricotta mixture into the baking dish over the Alfredo sauce layer and spread it evenly. Repeat the process one more time.
Scatter the Parmesan cheese and mozzarella cheese on top. Cover it with foil.
Place the baking dish in the preheated oven and bake the Chicken Manicotti for 20 minutes or until the cheese is melted.
Remove from the oven and sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Ingredients
- FOR THE MANICOTTI FILLING:
- 1 1/2 cups shredded mozzarella, divided
- 1 teaspoon Italian seasoning
- Kosher salt
- 3/4 cup freshly grated Parmesan, divided
- Freshly ground black pepper
- 1 (8-ounce) package of manicotti
- 1 (10-ounce) package of frozen spinach, defrosted and drained
- A pinch of red pepper flakes
- 3 cups shredded cooked chicken
- 2 1/2 cups ricotta cheese
- FOR THE ALFREDO SAUCE:
- Juice of 1/2 a lemon
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/2 cup freshly grated Parmesan
- Kosher salt
- 2 tablespoons freshly chopped parsley, plus more for garnish
- Freshly ground black pepper
- 2 1/2 cups milk
Instructions
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the manicotti and a bit of salt into the pot with boiling water, then cook for about 5 minutes or until al dente. Drain and rinse with cold water to stop the cooking process.
For the Ricotta Filling:
Add ricotta, 1 cup mozzarella cheese, salt, pepper, spinach, chicken, 1/2 cup Parmesan cheese, Italian seasoning, and red pepper flakes into a mixing bowl. Stir everything until well incorporated.
For the Alfredo Sauce:
Place a skillet on the stove and turn the heat to medium. Add butter and allow it to melt. Add the garlic, then sauté for about a minute or just until aromatic.
Add the flour, then whisk and cook for about 1 minute to remove the raw taste.
Whisk in the milk until well blended. Let the mixture simmer.
Add the Parmesan cheese and stir until melted. Simmer the sauce for about 2 minutes or until it becomes thick.
Add the parsley, lemon juice, salt, and pepper, then stir to combine.
Add a couple of tablespoons of Alfredo sauce into a 9×13-inch baking dish and spread it evenly. Make sure to cover the bottom entirely.
Add the ricotta mixture into the baking dish over the Alfredo sauce layer and spread it evenly. Repeat the process one more time.
Scatter the Parmesan cheese and mozzarella cheese on top. Cover it with foil.
Place the baking dish in the preheated oven and bake the Chicken Manicotti for 20 minutes or until the cheese is melted.
Remove from the oven and sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
