Chicken and Rapini Manicotti Recipe

Name: Chicken and Rapini Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 12 large onion, chopped and divided; 5 teaspoons roasted garlic, seasoning paste divided; ½ teaspoon dried thyme leaves; ½ teaspoon pepper; ¼ teaspoon dried hot pepper flakes; 1 (796 ml) can crushed tomatoes; ¼ cup fresh basil leaf, finely chopped; 12 manicotti, shells; 3 cups rapini or 3 cups kale, coarsely chopped; 12 lb lean ground chicken or 12 lb turkey; 1 cup 1% cottage cheese; 1 ¼ cups Italian cheese blend, divided

Servings: persons

1 tablespoon olive oil
12 large onion, chopped and divided
5 teaspoons roasted garlic, seasoning paste divided
½ teaspoon dried thyme leaves
½ teaspoon pepper
¼ teaspoon dried hot pepper flakes
1 (796 ml) can crushed tomatoes
¼ cup fresh basil leaf, finely chopped
12 manicotti, shells
3 cups rapini or 3 cups kale, coarsely chopped
12 lb lean ground chicken or 12 lb turkey
1 cup 1% cottage cheese
1 ¼ cups Italian cheese blend, divided

1
Heat oil in a saucepan over medium heat.
2
Add half of both the onion and garlic paste.
3
Stir in thyme, pepper and hot pepper flakes.
4
Saute for 5 minutes or until onion is translucent.
5
Stir in tomatoes, simmer for 15 minutes until thickened.
6
Stir in basil and cool sauce to room temperature.
7
Meanwhile, cook manicotti until still firm in the center, 6-8 minutes.
8
Place on a paper towel-lined baking sheet to cool.
9
In the same water cook rapini for 2 minutes.
10
Cool under running water, squeeeze dry and chop finely.
11
In a nonstick skillet on medium-high heat, combine chicken with remaining onion and garlic paste.
12
Cook, breaking apart with a spoon, until chicken is browned.
13
Transfer to a bowl and cool slightly.
14
Add rapini, cottage cheese, 1/2 cup tomato sauce and 1/4 cup shredded cheese.
15
Spread 1 cup of the sauce on the bottom of an 11x9-inch baking dish.
16
Fill manicotti shells with chicken mixture.
17
Pour remaining sauce over manicotti and sprinkle with remaining cheese.
18
Cover pan with foil and bake for 30 minutes.
19
Then uncover and bake for 15 minutes until bubbly and golden.

2697

kcal

Calories

Fat

Carbs

444

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 12 large onion, chopped and divided, 5 teaspoons roasted garlic, seasoning paste divided, ½ teaspoon dried thyme leaves, and more.

Yes, Chicken and Rapini Manicotti falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Rapini Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions