Chicken Manicotti


  • 2 cups of chopped Rotisserie chicken
  • 1 1/2 cups Ricotta cheese
  • 2 cups of mozzarella
  • 1 egg
  • 1 table spoon of dill
  • Pinch of salt and pepper
  • 3 garlic cloves ( pressed )
  • 1 Jar of Tomato Basil sauce
  • 1 cup of heavy cream
  • Mozzarella for topping
  • Basil or parsley for topping ( optional)
  • 1 box of manicotti pasta


  1. Cook your pasta halfway done in boiling water.
  2. In a bowl mix together chopped chicken , ricotta, mozzarella, egg, dill, garlic , salt and pepper.
  3. Let the pasta cool lightly. Place your mixture inside a gallon zip lock bag and cut the tip off. Fill each manicotti.
  4. In a sauce pan heat pasta sauce with heavy cream. Place half of the sauce onto 9×13 baking pan.
  5. Place manicotti on top of the sauce and pour the rest of the sauce over it.
  6. Top it with mozzarella cheese and cover it with foil.
  7. Bake at 350 for 45 min.
  8. Top it with fresh basil or parsley before serving.

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