Roasted Vegetable And Chicken Manicotti Recipes

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CHICKEN MANICOTTI



Chicken Manicotti image

Very easy quick yet tasty dinner. My guest can never believe I made this myself, and my husband can't get enough.

Provided by Pieki2cute

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 -3 chicken breasts, cooked and shredded
15 ounces ricotta cheese
1/2 cup freshly grated parmesan cheese
1 tablespoon oregano
1 tablespoon fresh parsley, chopped
1 teaspoon basil
1/2 teaspoon salt
8 manicotti, cooked
1 (16 ounce) jar of favorite spaghetti sauce
8 slices mozzarella cheese

Steps:

  • In a bowl combine parmesan and ricotta cheese, chicken and spices.
  • Fill each manicotti shell with mixture.
  • In the bottom of a rectangular casserole dish, spread a about 1/2 cup of spaghetti sauce around.
  • Now place filled manicotti shells in dish.
  • Top with 4 pieces of mozzarella cheese.
  • Now pour the rest of spaghetti sauce over the top.
  • Place the other 4 slices of mozzarella cheese on top.
  • Cover dish tightly with tin foil and bake for about 30-35 mins in a 350 degree oven.
  • Take the tin foil off and bake for another 5 or 10 minutes.
  • Let cool for about 10 minutes before serving.

ROASTED VEGETABLE CHICKEN



Roasted Vegetable Chicken image

A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 8

Number Of Ingredients 7

1 (4 pound) whole chicken
salt and pepper to taste
6 whole onions
4 carrots, cut into 2 inch pieces
4 stalks celery, chopped
6 potatoes, peeled
1 cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
  • Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 39.7 g, Cholesterol 97 mg, Fat 17.4 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 4.9 g, Sodium 147.8 mg, Sugar 6.8 g

ROASTED VEGETABLE AND CHICKEN MANICOTTI



Roasted Vegetable and Chicken Manicotti image

Love casseroles? Pop this one in the oven and savor the aroma.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 13

1 pound asparagus, cut into 2-inch pieces (3 cups)
1 medium red bell pepper, cut into 12 pieces
1 medium onion, cut into thin wedges
1 cup halved mushrooms
1 tablespoon olive or vegetable oil
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
12 uncooked manicotti shells
1 envelope (1.8 ounces) white sauce mix
2 1/4 cups milk
1/4 teaspoon dried marjoram leaves
1 1/2 cups shredded Havarti cheese (6 ounces)
2 cups diced cooked chicken

Steps:

  • Heat oven to 450°F. Toss asparagus, bell pepper, onion, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables.
  • While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.
  • Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
  • Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.

Nutrition Facts : Calories 485, Carbohydrate 39 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 670 mg

VEGETABLE MANICOTTI - HEALTHY ITALIAN MAIN COURSE RECIPE



Vegetable Manicotti - Healthy Italian Main Course Recipe image

This vegetable manicotti is a perfect blend of meatless and slimmed down.

Provided by Carol

Categories     Casseroles

Time 55m

Number Of Ingredients 17

8 ounces of uncooked manicotti shells.
1 tbsp olive oil
1/2 onion
4 cloves of garlic
1 tbsp of fresh rosemary
1 tbsp of fresh oregano
1 tbsp of fresh basil
1 tsp of fresh thyme
1/2 cup of sweet red, yellow and orange peppers diced
1 cup of diced mushrooms
1 cup of small broccoli florets
15 oz ricotta cheese
1 medium egg
salt and pepper
1/2 cup of grated Parmesan reggiano cheese
14 oz marinara sauce
1 cup of shredded Jarlsberg cheese.

Steps:

  • Cook the pasta in salted water as the box suggests. Preheat the oven to 400 degrees.
  • Meanwhile, heat the olive oil in a skillet and cook the onion, garlic, peppers, broccoli and mushrooms until just lightly cooked. Add the spices and stir to combine. Set aside
  • Combine the egg with the ricotta cheese, Parmesan cheese, salt and pepper and mix well. Add the vegetables and stir to combine.
  • Put a little of the pasta sauce in the middle of a 9 x 13" pan. Fill each manicotti shell with the vegetable mixture and place on the sauce. Add more sauce to the top of the filled shells and then top with the grated Jarlsberg cheese.
  • Cook for 20 to 25 minutes in a preheated 400 degree oven.
  • Serve with a pasta and warm crusty bread.

Nutrition Facts : Calories 294 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 526 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

OUR 50+ BEST BAKED CHICKEN RECIPES (+OVEN BAKED CHICKEN FINGERS)



Our 50+ BEST Baked Chicken Recipes (+Oven Baked Chicken Fingers) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 30m

Number Of Ingredients 8

1 pound chicken tenders
Olive oil spray
1 1/2 cups breadcrumbs
1 Tablespoon olive oil mayonnaise
1 large egg
1.5 Tablespoon Dijon mustard
1/2 teaspoon sea salt
2 Tablespoons flour

Steps:

  • Dredge the chicken tenders in the egg and then the panko breadcrumbs.
  • Bake for 20 minutes at 390°F or until crispy.

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

VEGETABLE MANICOTTI



Vegetable Manicotti image

This manicotti is made with lasagna noodles. Or, you could skip the lasagna noodles and toss the filling with cooked pasta shells. Recipe is from Rachael Ray.

Provided by CookingONTheSide

Categories     Manicotti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

8 lasagna noodles (6 inches long)
1 tablespoon extra virgin olive oil
4 zucchini, quartered lengthwise and thinly sliced crosswise
1 pint cottage cheese, drained in a strainer
1 (16 ounce) jar roasted red peppers, drained and 1/3 cup finely chopped
1/4 cup finely chopped basil leaves, plus 8 leaves, thinly sliced
salt
pepper
1 tomatoes, chopped

Steps:

  • In a large pot of boiling, salted water, cook the noodles, stirring often, until al dente.
  • Drain and rinse under cold water.
  • Meanwhile, in a large skillet, heat the olive oil over medium heat.
  • Add the zucchini and cook, stirring, until golden, about 5 minutes.
  • Transfer to a bowl to cool.
  • Using a food processor, puree the drained cheese until smooth; add to the zucchini along with the chopped roasted peppers and chopped basil. Season with salt and pepper.
  • Rinse the food processor bowl.
  • Lay the noodles flat on a work surface.
  • Place an equal amount of the zucchini mixture at the end of each noodle, then roll up.
  • Divide the rolls among 4 dinner plates.
  • Using the food processor, puree the remaining roasted peppers with the tomato until smooth.
  • Season with salt and pepper and pour over the rolls.
  • Top with the sliced basil.

Nutrition Facts : Calories 365.1, Fat 9.6, SaturatedFat 3.7, Cholesterol 15.6, Sodium 1998.1, Carbohydrate 49.3, Fiber 5.6, Sugar 5.3, Protein 22.6

CHEESY VEGETABLE MANICOTTI



Cheesy Vegetable Manicotti image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium yellow onion, chopped
1 small zucchini, finely diced
1 small yellow squash, finely diced
Salt and freshly ground black pepper
One 15-ounce container whole-milk ricotta
1/2 cup finely grated Parmesan cheese
3 tablespoons chopped fresh flat-leaf parsley leaves
1 large egg, beaten
One 28-ounces can whole peeled San Marzano tomatoes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
Neutral oil or nonstick cooking spray, for the baking dish
12 manicotti shells, cooked according to package instructions and drained
1 1/2 cups grated mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
  • Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
  • For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
  • For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
  • Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
  • Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.

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