Heart Mind & Seoul

Parmesan Chicken Manicotti

Parmesan Chicken Manicotti

*I wanted to let you know that I am now on INSTAGRAM! There you’ll be able to learn more about me and my life involving food, travel, and my family! Follow me here –> {http://instagram.com/heartmindandseoul}

I went to bed at 4:30 in the morning… I just could not sleep! My husband traveled alone yesterday and got home at around 2 and after he came home, we just started talking and went to bed pretty late. He got into a little accident yesterday going to a wedding and man, we were just so upset about it. But now, I feel more at peace and believe that every cloud has silver lining. We have been under a lot of stress lately, with my husband starting MBA this month and other things. They are mostly good things.. but every good things comes with a price or a sacrifice, I guess. But I know everything will be alright.


One of things that sure puts me in a better mood is yummy food. And this one is definitely yummy. I love manicotti and I usually make them with spinach and ricotta cheese. But this time, I did something different… one because I didn’t have any frozen spinach… so I thought, how should I use manicotti without any frozen spinach. And a thought came to me “let’s stuff them with some shredded chicken, Parmesane cheese and ricotta together!


And I’m so glad I decided to experiment a little! Because it turned out so well and delicious! I regretted making just 7. I should have made 14 of them. I was sad when all of them were gone and I still wanted some more!


Cook manicotti shells according to package instructions. Don’t cook too long or it will be difficult to stuff them.


This recipe is sufficient for 7  manicotti shells – double the recipe if you’re planning to make more. I used one cup shredded cooked chicken breast. I added 1 cup ricotta (part skim) cheese, 1/2 cup Parmesan cheese, 1 egg, 1 teaspoon oregano, and salt and freshly ground black pepper in a bowl with the chicken.


Mix it all together until well mixed.



Stuff each manicotti with about 1/4 cupful of the mixture carefully so that the manicotti doesn’t tear.

mani5 copy

To make the sauce; you will need a can of Italian style crushed tomatoes. Italian style crushed tomatoes already have Italian seasonings in them. Heat the sauce over low heat. Add 2 tablespoons grated Parmesane cheese and 1 tablespoon chopped basil leaves to the sauce and stir well. Cook until it starts to bubble. Reduce heat to simmer and cook until heated through.


Transfer stuffed manicotti into a baking pan that is sprayed with cooking spray. Add about 1 cup crushed tomatoes sauce (or more if desired) on top of the stuffed manicotti. Sprinkle about 1/4 cup shredded Parmesan cheese on top.


Top with 6-8 basil leaves.


Bake at 350 degrees F for 35 minutes or until hot and bubbly.


Parmesan Chicken Manicotti

Please double the recipe if cooking for a larger group.
  • 7 pieces Manicotti, cooked according to instructions
  • 1 cup part skim Ricotta cheese
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded cooked chicken
  • 1 egg
  • 1 teaspoon oregano
  • salt and black pepper
  • 1 can Italian style crushed tomatoes
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh basil leaves
  • ¼ cup Parmesan cheese
  • 6-8 basil leaves

  1. In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.
  2. Stuff each cooked Manicotti with about ¼ cupful of the chicken and cheese mixture carefully so that the Manicotti doesn’t tear.
  3. Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.
  4. Spray baking dish with cooking spray and place the stuffed Manicotti in it. Pour about 1 cup (or more) prepared sauce over the Manicotti. Sprinkle with Parmesan cheese and place basil leaves.
  5. Bake at 350 degrees F for 35 minutes or until hot and bubbly.


46 Responses to “Parmesan Chicken Manicotti”

  1. #
    Chung-Ah | Damn Delicious — September 2, 2012 at 6:25 pm

    I’ve always wanted to make manicotti but I just never got around to it! Thanks for the push to finally give this a try :)

  2. #
    Belinda @zomppa — September 2, 2012 at 6:29 pm

    Gosh, I’m so sorry you both had a restless night. I’m glad your husband is OK, though! Meals like this certainly makes everything seem better.

  3. #
    Lynna — September 4, 2012 at 10:51 pm

    Your pictures and recipes always makes me wish that I magically make them appear in front of me so I can gobble them all up. ALL OF IT! :P

  4. #
    jenny — September 14, 2012 at 5:44 pm

    This looks yummy. Im going to make it tomorrow. Question-You said one can of crushed tomatoes. What size is the can?

    • Sook replied: — September 14th, 2012 @ 5:52 pm

      I think they only sell one size cans of crushed tomatoes.. (I could be wrong. I just haven’t found any other sizes) but I think it’s about 28 oz by S&W. Hope that helps! :)

  5. #
    Ashlee — January 10, 2013 at 8:28 pm

    I made this tonight and it was amazing! I didn’t want to buy that big of a can of crushed tomatoes so I bought diced tomatoes and a small can of tomato sauce. Worked great!

    • Sook replied: — January 14th, 2013 @ 12:58 pm

      Hi Ashlee, I do that often too! I just crush diced tomatoes and it works great too! Thanks for your comment!

  6. #
    Glenda huber — February 4, 2013 at 3:52 pm

    They make a smaller can of tomatoes, about 14 oz. that’s what I have. I wish I would have read the comments before starting to prepare it!

  7. #
    krista — February 13, 2013 at 5:12 pm

    can you use store bought sauce? like Prego? my fiance likes “spaghetti sauce” but hates chunks of tomatoes

    • Sook replied: — February 23rd, 2013 @ 6:09 pm

      Of course! Use your favorite and it will work great! :)

  8. #
    Lydia — March 21, 2013 at 2:06 pm

    Thanks going to try this tomorrow as we will have left left over beer can chicken. I have made manicotti before but not with the chicken looking forward to it. With some nice garlic bread and salad and of course a glass of red wine.

  9. #
    Sue — March 31, 2013 at 3:27 am

    Looks good

  10. #
    Jeannie — July 7, 2013 at 2:07 pm

    Can I use drained can chicken…or do I need to bake a couple ckn breasts, shred them and then cook this? Do they sell shredded ckn?? :)

  11. #
    Kelly — July 22, 2013 at 5:44 pm

    Made this tonight and it was delightful! This will definitely get put on a recipe card! 3 out of 3 adults agree! Yumm!

  12. #
    Michelle — August 21, 2013 at 12:13 pm

    This looks so good – I will be making it sometime this week! One great tip I read a long time ago on manicotti – if you are going to pour a sauce over them and bake them anyway, don’t cook the shells before stuffing. Just stuff them, be sure your sauce covers them and bake for the same amount of time as the original recipe calls for!

  13. #
    Donna — August 21, 2013 at 7:04 pm

    This is how I make them all the time except I use cottage cheese instead of ricotta, but think I will use it nxt time. I also don’t cook my manicotti noodles, they cook in oven. Yummy dish!!!
    My 31 yr old son lives out of state and he loves it! He calls me quite often for the recipe.

  14. #
    Chris — September 15, 2013 at 7:30 pm

    I made this tonight with Italian sausage, was great and easy to make. I even forgot the salt and pepper, you couldn’t tell.

    Good recipe!

  15. #
    Sharon — November 4, 2013 at 4:11 am

    This was “ok” but kind of bland. Thought it needed more of a punched up flavor. I would use a marinara sauce next time. Easy to put together and a pretty dish.

  16. #
    SallyJoJo — January 20, 2014 at 10:43 am

    I made something very similar while experimenting, but I made it into Chicken Lasagna. . . delicious and no stuffing shells required :)

  17. #
    fernando gorrissen — February 14, 2014 at 8:32 am

    parecem serem todos muito bons! de dar agua na boca!

  18. #
    Lindsey — November 19, 2014 at 6:41 pm

    Is this still pretty good served cold? I am making this for a potluck at work tomorrow, and i’m curious if I need to bring some sort of warming device.


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