Manicotti Recipe – Eats Now

Name: Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MANICOTTI FILLING; 5# Chicken; 5# Italian sausage; 2# Mushrooms; 2# Shitake; 8 clove garlic minced; 6 red bell peppers julienned; 1 TBS Intalian Seasonin; Salt & Pepper to taste; 4 cups fontina cheese; 30 oz ricotta cheese; 5 cups parmesean cheese; 5 bunches green onions; 6 eggs; BECHEMEL SAUCE; 1/2# unsalted butter; 1 1/2 cups flour; 1 gallon whole milk; 1/2 tsp white pepper; 1/2 tsp nutmeg; 6 pkgs lasagna sheets; 3 pkgs fresh mozzarella; GREEN SALAD; 8 pkg lettuce mix; 3 containers grape tomatoes; 6 red onions; 1 green beans; 1 can beets

Servings: persons

MANICOTTI FILLING
5# Chicken
5# Italian sausage
2# Mushrooms
2# Shitake
8 clove garlic minced
6 red bell peppers julienned
1 TBS Intalian Seasonin
Salt & Pepper to taste
4 cups fontina cheese
30 oz ricotta cheese
5 cups parmesean cheese
5 bunches green onions
6 eggs
BECHEMEL SAUCE
1/2# unsalted butter
1 1/2 cups flour
1 gallon whole milk
1/2 tsp white pepper
1/2 tsp nutmeg
6 pkgs lasagna sheets
3 pkgs fresh mozzarella
GREEN SALAD
8 pkg lettuce mix
3 containers grape tomatoes
6 red onions
1 green beans
1 can beets

1
Saute chicken and pork.
2
When brown add sliced mushrooms, bell peppers, garlic, and Italian seasoning
3
In a large bowl,
4
Blend in Fontina, Ricota, parmesean, and onions with eggs
5
Fold in chicken mixture
6
For Bechemel Sauce, melt butter in large sauce pan over medium heat and add flooug,
7
Whisk in milk and salt, white pepper, nutmeg, and ceyanne
8
PASTA PREP
9
Cook pasta in boiling water until pliable
10
PREP FOR MANICOTI
11
Coat bottom of prepared baking dish with Bechemel Sauce
12
Boil pasta until pliable and roll filling in pasta.
13
Set into prepared dish then top with remaining bechemel and mozzarella slices
14
Bake for 25 minutes until cheese is bubbly
15
Let stand 5 minute before serving

2783

kcal

Calories

169

Fat

110

Carbs

206

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 28 ingredients. The key ingredients include: MANICOTTI FILLING, 5# Chicken, 5# Italian sausage, 2# Mushrooms, and more.

Yes, Manicotti falls under the Pasta & Noodles 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!

Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions