This simple five ingredient pasta casserole recipe for Chicken Manicotti tastes like you spent all day cooking.
2 tablespoons olive oil
1 onion, chopped
28-ounce jar spaghetti sauce
1 teaspoon garlic salt
1 teaspoon dried Italian seasoning
1-1/2 pounds boneless, skinless chicken thighs
14 uncooked manicotti shells
1/2 cup water
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees.
In saucepan, saute onion in olive oil until tender, about 5 minutes. Add sauce and remove from heat. I usually skip this step, it will save you time and you don't have to use the oil. I just chop up onion and add it to chicken mixture.
In a 13x9" glass baking pan, pour 3/4 cup sauce mixture. Sprinkle chicken thighs with garlic salt and Italian seasoning. Cut into 1" cubes. In bowl, combine chicken with 1/2 cup sauce and 3/4 cup cheese; mix gently.
Fill each manicotti noodle with some of the chicken mixture.
Place the stuffed manicotti in baking dish. Pour water into remaining spaghetti sauce in jar, close jar and shake well. Pour this mixture over filled manicotti shells in baking dish, making sure to coat pasta completely. Cover with remaining 1-1/4 cups mozzarella cheese.
Cover tightly with foil and bake at 350 degrees for 80-90 minutes until pasta is tender when pierced with a fork. 6 servings You can also just cover with foil and refrigerate for a few hours or overnight. Then just bake as usual.
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