Chicken and Mushroom Manicotti

Chicken and Mushroom Manicotti

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From: Diabetic Living Magazine

Mozzarella, ricotta, and Parmesan cheeses make a scrumptious filling for these hearty shells. To fill pasta shells with the cheese mixture, use a spoon that will fit inside each shell without tearing it.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 dried manicotti shells
  • 2 teaspoons olive oil
  • 1½ cups chopped fresh mushrooms
  • 1½ cups chopped unpeeled eggplant
  • ½ cup chopped onion (1 medium)
  • 4 cloves garlic, minced
  • ½ teaspoon dried Italian seasoning, crushed
  • 1½ cups chopped, trimmed Swiss chard or chopped fresh spinach
  • 1 cup shredded or chopped cooked chicken breast (about 5 ounces)
  • ¾ cup shredded reduced-fat Italian blend cheese (3 ounces)
  • 1½ cups purchased light spaghetti sauce


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Lightly grease a 2-quart rectangular baking dish; set aside. Cook manicotti shells according to package directions; drain. Rinse with cold water; drain again. Set aside.
  2. Meanwhile, for filling:
  3. In a large nonstick skillet, heat oil over medium heat. Add mushrooms, eggplant, onion, garlic, and Italian seasoning; cook for 5 to 8 minutes or until tender, stirring frequently. Add Swiss chard. Cook and stir for 2 minutes more. Remove from heat. Stir in chicken and ¼ cup of the cheese. Stir in ½ cup of the spaghetti sauce. Spoon about ¼ cup of the filling into each cooked manicotti shell.
  4. Arrange filled shells in prepared baking dish. Top with the remaining 1 cup spaghetti sauce. Cover with foil; bake for 30 to 40 minutes or until heated through.
  5. Uncover; sprinkle with the remaining ½ cup cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving. Makes 4 (2 manicotti) servings.

Nutrition information

  • Serving size: 2 manicotti
  • Per serving: 322 calories; 8 g fat(3 g sat); 6 g fiber; 39 g carbohydrates; 24 g protein; 41 mg cholesterol; 8 g sugars; 546 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 2 starch, 1½ vegetable, 1 fat

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