Chicken Cacciatore Manicotti
Last Updated on December 4, 2022 by Jacqueline Rafidi
Next time you make chicken cacciatore, you definitely need to make these chicken cacciatore manicotti with what’s left over!
Is there a manicotti and jumbo shell shortage all over the United States? I struggled to even share this recipe because when I filmed it, I could not find either of those to use! I improvised by using oven-ready lasagna sheets which is why I incorporated all the directions for each of the possible pastas you can use instead.
This meal is SO good. I created this years ago when I would make this with leftover chicken cacciatore. I feel like this is a great one to make during the holidays because not only is it comforting, but its also red, white and green! The Italian flag colors and they just so happen to be Christmas colors as well!
Making chicken cacciatore manicotti
Although this meal is time intensive, it can still be done on a weeknight! Making the manicotti itself doesn’t take too much time, about half of that time is hands-off waiting for the chicken to braise in the sauce with the veggies.
I tend to take those leftovers and turn them into this meal. You can also do everything in one night but sometimes I like feeling like I’m eating something different each night. This is why leftovers are so magical to me. Food is ready in the fridge for you which is always a plus. And they can be transformed into something amazing!
When you pull this stuffed pasta out of the oven in all its bubbly and cheesy glory, it’ll be so hard to wait! But remember that filling is HOTTT so I suggest waiting at least 10 minutes before enjoying. Either way, you’re going to love this meal and I can’t wait for you to make it!
When you make this chicken cacciatore manicotti, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Chicken Cacciatore Manicotti
Ingredients
For the chicken cacciatore
- 2 lbs boneless skinless chicken thighs fat trimmed
- Olive oil for cooking
- Salt and pepper to taste
- 1 large yellow onion sliced thinly in half moons
- 2 red bell peppers orange works too – sliced and cut slices in half
- 1 lb cremini mushrooms sliced
- 4 cloves garlic finely chopped
- 1 Tablespoon dried oregano
- 1 Tablespoon Italian seasoning
- 1 cup red wine any dry red wine will do – don’t use sweet
- 2 Tablespoons tomato paste OR ¼ cup tomato sauce
- 1 – 28oz can whole plum or San Marzano tomatoes crush by hand or with kitchen shears
For the filling:
- 12 oz whole milk ricotta cheese
- 5 oz baby spinach chopped very fine
- ½ cup fresh basil leaves chopped very fine
- ½ bunch fresh parsley leaves chopped very fine
- 2 cloves garlic finely minced
- 1 egg
- 1 Tablespoon Italian seasoning
- Salt and pepper to taste
- Shredded mozzarella or Italian mixed cheeses
For the manicotti:
- Manicotti shells Jumbo shells, no-boil lasagna sheets, or oven ready lasagna sheets *See step 5 of directions
- Prepared or homemade marinara sauce
Instructions
- In a wide and deep skillet with a fitting lid, heat the olive oil to medium high. Season your chicken thighs with salt and pepper. Cook them in batches 3-4 minutes on each side until lightly golden brown. Remove to a plate and set aside.
- If needed, add another 1-2 Tablespoons more oil, then add in the onions and bell peppers and a pinch of salt and pepper. Cook until softened, about 5-7 minutes. Then add in the mushrooms, garlic and another pinch of salt and pepper. Cook down another 5-7 minutes till reduced in size by about half. Add in the Italian seasoning and oregano before adding in all the red wine and letting this cook down for another 5-7 minutes.
- Add in the tomato paste or sauce, then the can of tomatoes. Stir everything together well, then tuck all the chicken back into the sauce. Let this cook partially covered for 45 minutes to 1 hour or until the chicken is tender and falls apart easily.
- Once the chicken is done you can eat with pasta the first day and use the leftovers for the manicotti which is what I tend to do. Or you can make the manicotti right away.
- To make the manicotti, mix together the ricotta, egg, salt and pepper, Italian seasoning, garlic, spinach, basil and parsley. Mix well and set aside. Chop up the chicken cacciatore and set aside. Prepare your pasta of choice. If using manicotti or jumbo shells, boil the pasta according to package directions. If using fresh lasagna sheets, no preparation is needed. If using oven ready lasagna sheets, boil for 5 minutes before using.
- Preheat your oven to 350F. Mix together 2 cups marinara sauce with ¾ cup water to dilute it. Place a couple ladlefuls on the bottom of a 9×13 baking dish.
- To make the manicotti with fresh or oven ready lasagna sheets, place some of the ricotta mixture on one short side, top it with the cacciatore, then a sprinkle of shredded cheese. Roll it to the other side tucking gently as you go and place it in the baking dish seam side down.
- To make the manicotti with jumbo shells or manicotti pasta, it may help to mix the filling components together then fill the pasta.
- Once your baking dish is full, top with more of the marinara sauce then a generous sprinkle of shredded cheese. Cover with aluminum foil and bake for 30 minutes or until the cheese on top is nice and bubble. Let sit for 10 minutes before serving. Enjoy!
