Cheesy Chicken Manicotti Recipe

I’ve made this cheesy chicken manicotti a dozen times and it’s still wildly comforting every single time — big tubes of pasta stuffed with herby ricotta and shredded chicken, smothered in tomato sauce and a ridiculous amount of melty mozzarella. It’s cozy, a little sloppy, and exactly the kind of dinner that makes everyone ask for seconds before they’ve even finished their first forkful.

My husband practically moans when I pull this out of the oven — not subtle. It became our weekend comfort food after a busy month when I needed something that felt fancy but didn’t require 800 steps. Our toddler calls it “cheesy tubes” and insists we sing the casserole song (which is just us humming while we wipe marinara off their face). This recipe is that rare, forgiving dinner that feels like love and isn’t ruined if you forget to thaw the chicken properly.

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I’ll be honest — stuffing manicotti is a little fiddly. The first time I tried it I ripped half the tubes and cursed like a sailor. Then I learned to pipe the filling with a freezer bag with the corner snipped, and life got exponentially better. Sometimes I skip rolling and use jumbo shells if I’m short on patience. Once I accidentally used jarred alfredo instead of marinara (don’t), but then I added lemon zest and it was surprisingly decent. Cooking is resilient like that.

Shopping Tips

– Protein: Use rotisserie or leftover roasted chicken to save time; white meat keeps the filling lighter but dark meat adds extra juiciness.
– Cheese: Look for whole-milk ricotta (creamier) and a freshly grated Parmesan — pre-grated is okay in a pinch but won’t melt as luxuriously.
– Grains/Pasta: Jumbo manicotti tubes or large pasta shells both work; check for cracks in the tubes before buying.
– Canned Goods: Choose a good-quality crushed tomato or marinara with minimal added sugar for the cleanest flavor.
– Fresh Herbs: A handful of fresh parsley or basil brightens the filling; if you grab parsley, flat-leaf tends to be more flavorful.

Prep Ahead Ideas

– Make the filling a day ahead and store it in an airtight container in the fridge; it actually firms up and is easier to pipe when chilled.
– Assemble the manicotti in the baking dish, cover tightly, and refrigerate up to 24 hours — let it sit at room temp for 20–30 minutes before baking so it heats evenly.
– Shred the chicken and grate the cheese the night before to save 10–15 minutes on dinner night.

✔Time-Saving Tricks

– Use store-bought rotisserie chicken instead of poaching or roasting from scratch.
– Swap manicotti for jumbo shells — they’re less likely to break while stuffing.
– If you’re in a real hurry, assemble with no-boil lasagna noodles layered like a roll and bake covered longer — still cheesy, slightly different vibe.
– Let it rest 10 minutes before serving so the sauce stops sliding off and the filling sets.

✔Common Mistakes

– Overfilling tubes: bite the temptation, or they’ll burst and spill cheesy shame everywhere. Rescue: tuck any fallen filling back into the dish and sprinkle extra cheese on top.
– Watery ricotta mix: drain ricotta in a fine mesh for 10 minutes if it seems too loose. I once ignored this and the whole pan was soupy — no thanks.
– Sauce too thin: simmer it down or mash in a tablespoon of tomato paste to thicken.
– Overbaking: cheese can dry out; cover with foil for most of the bake and remove it at the end to brown.

What to Serve It With

– Simple green salad with a lemony vinaigrette to cut the richness.
– Garlic bread or crusty baguette for mopping up sauce.
– Roasted broccoli or a quick sautéed spinach to add color and a bit of sharpness.

✔Tips & Mistakes

– Heat levels: medium-high oven is fine, but don’t blast the top until the last 5–7 minutes.
– Pan size: use a snug 9×13 so the tubes support each other.
– Salt timing: season the filling and sauce separately; taste the combo before final salt.
– Oops fix: if top gets too brown early, tent with foil.

✔Storage Tips

Leftovers live happily in an airtight container in the fridge for 3–4 days. Reheat covered in the oven at 350°F until warmed through, or zap single portions in the microwave (it’ll be great, no judgement). Cold manicotti is not a crime — I’ve eaten it straight from the fridge for breakfast and it felt delightfully naughty.

✔Variations and Substitutions

– Swap shredded chicken for ground Italian sausage or sautéed mushrooms for a vegetarian twist.
– Use cottage cheese instead of ricotta if that’s what’s in your fridge (texture changes slightly but still tasty).
– Add chopped spinach or kale to the filling for a green boost — squeeze excess moisture first.
– Try a smoky marinara or add a pinch of red pepper flakes if you like heat.

Frequently Asked Questions

Cheesy Chicken Manicotti Recipe

Tender manicotti stuffed with creamy ricotta and shredded chicken, baked under rich marinara and gooey cheese. Pure cozy comfort.

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Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 8 oz manicotti pasta shells, dry
• ▢ 2 cup cooked chicken breast, shredded
• ▢ 1.75 cup whole-milk ricotta cheese
• ▢ 1.75 cup shredded low-moisture mozzarella divided
• ▢ 0.5 cup finely grated Parmesan cheese divided
• ▢ 3 tbsp beaten egg
• ▢ 1.5 tsp minced garlic
• ▢ 1 tsp Italian seasoning
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 1 cup chopped baby spinach, packed optional
• ▢ 3 cup marinara sauce
• ▢ 0.5 cup water
• ▢ 1 tbsp extra-virgin olive oil
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 2 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Heat oven to 375°F. Lightly oil a 9x13-inch baking dish.
• Bring a large pot of salted water to a boil.
• Parboil manicotti 6–7 minutes until flexible. Drain and cool on a greased sheet.
• Stir ricotta, chicken, 1 cup mozzarella, 1/4 cup Parmesan, and beaten egg in a bowl.
• Add garlic, Italian seasoning, salt, pepper, spinach, and red pepper. Mix until creamy.
• Simmer marinara, water, and olive oil 3–4 minutes to warm and loosen.
• Spread 1 cup sauce in the baking dish.
• Pipe or spoon filling into shells. Arrange stuffed shells in the dish.
• Spoon remaining sauce over shells. Top with remaining mozzarella and Parmesan.
• Cover with foil. Bake 25 minutes.
• Uncover and bake 10–15 minutes until bubbling and lightly browned. Rest 10 minutes.
• Garnish with parsley and serve hot.

Notes

Variation: Stir 1/4 cup heavy cream into the sauce for extra richness, or swap spinach for chopped basil. Make-ahead: Assemble, cover, and refrigerate up to 24 hours; add 5–10 minutes to baking time. Leftovers keep 3 days and reheat well at 350°F.

This recipe is an original creation inspired by classic Cheesy Chicken Manicotti Recipe flavors. All ingredient ratios and instructions are independently developed.