Chicken & Sausage Manicotti
TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
YIELD: 2 casseroles (7 servings each).
Here's a scrumptious meal-in-one the whole gang will love. For a change, try it with ground turkey or beef instead of the sausage. —Fran Scott, Birmingham, Michigan
Ingredients
-
1 pound sliced fresh mushrooms
-
2 medium green peppers, chopped
-
2 medium onions, chopped
-
1 tablespoon olive oil
-
4 garlic cloves, minced
-
3 jars (26 ounces each) spaghetti sauce
-
1-1/4 cups water
-
1-1/2 pounds chicken tenderloins, halved lengthwise
-
4 teaspoons dried basil
-
2 teaspoons chicken seasoning
-
2 packages (8 ounces each) uncooked manicotti shells
-
1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced
-
2 cups shredded part-skim mozzarella cheese
-
2 cups shredded cheddar cheese
Directions
-
1.
In a Dutch oven, saute the mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and water.
-
2.
Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13x9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses.
-
3.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving.
-
4.
To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until chicken and pasta are tender. Let stand for 10 minutes before serving.
Nutrition Facts
2 each: 499 calories, 21g fat (9g saturated fat), 101mg cholesterol, 1324mg sodium, 45g carbohydrate (14g sugars, 5g fiber), 34g protein.
© 2024 RDA Enthusiast Brands, LLC