Ingredients
- 2 boneless skinless chicken breasts cooked and shredded
- 2 cups part-skim ricotta cheese
- 1 large egg lightly beaten
- 1 3/4 cups shredded mozzarella cheese divided
- 1/3 cup grated Parmesan cheese plus more for topping
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 12 cooked manicotti shells prepared according to package directions
- 1 jar (24 ounces) marinara sauce
- 1/2 cup water
- 1 teaspoon Italian seasoning
- Fresh basil leaves chopped (optional, for garnish)
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish.
- In a large bowl, combine the shredded chicken, ricotta cheese, beaten egg, 1 cup of the mozzarella cheese, the grated Parmesan, dried oregano, salt, and pepper. Mix until well blended.
- Fill each cooked manicotti shell with the chicken and cheese mixture using a piping bag or a plastic bag with a corner cut off. Take care not to overfill to prevent breakage.
- Arrange the stuffed shells in a single layer within the prepared baking dish. Combine the marinara sauce, water, and Italian seasoning, then pour the mixture evenly over the shells.
- Sprinkle the remaining ¾ cup of mozzarella cheese over the top. If desired, sprinkle with extra Parmesan for a crispier top.
- Bake in the preheated oven for 35-40 minutes, or until the sauce is bubbling and the cheese has melted.
- Remove from oven and let stand for 5 minutes before serving. Garnish with fresh basil if desired.