Savory Meat Filled Manicotti
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 4 egg whites -- slightly beaten
- 3/4 teaspoon oregano
- 1/4 cup bread crumbs -- from white bread
- 1 3/4 cups spaghetti sauce -- homemade
- 1/2 teaspoon olive oil
- 1 cup fat-free mozzarella cheese -- grated
- 1/4 cup fat-free parmesan cheese
- 1/2 teaspoon salt
- 1 cup fat-free mozzarella cheese -- grated
- 1/8 teaspoon black pepper
- 3/4 cup onions -- chopped
- Pasta
- 14 pieces manicotti -- uncooked
- 1 pound skinless chicken breast -- ground
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cook manicotti according to package directions; drain. Cool in single layer on foil. Preheat oven to 350. In a skillet, heat oil over medium heat. Add chicken and onions. Cook until chicken is no longer pink and onions are tender. Stir in 1 cup mozzarella cheese, egg whites, bread crumbs, parmesan cheese, oregano, salt, and black pepper. Fill each cooled pasta tube with about 1/4 cup meat filling. Spread thin layer of spaghetti sauce on bottom of 13 x 9" pan. Place filled pasta in prepared pan; cover with remaining sauce. Sprinkle with remaining mozzarella cheese. Bake, covered, for 45 minutes or until hot and bubbly.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Colander