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Asparagus and Chicken Manicotti with Mom's Artichoke Heart & Asiago Cheese Pasta Sauce

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Simple and quick to prepare, this one-dish meal will turn you into a gourmet chef before you know it! Your family will think they're in an exclusive gourmet restaurant, sitting at your table. Serve with a green salad and Italian bread sticks to complete the menu.

Prep Time: 30-45 minutes
Cook Time: 40 minutes

1/2 box (7) tubular (manicotti, canneloni) pasta
1-1/4 cup Ricotta cheese
1 cup mozzarella cheese (shredded)
1/4-1/3 cup Italian seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon minced garlic
1/4 teaspoon garlic salt, as desired
1/4 cup chopped parsley
3 cups Mom's Artichoke Heart & Asiago Cheese Pasta Sauce
8 spears fresh baby asparagus
2 fully cooked Parmesan or Italian Seasoned Chicken Breasts

Carefully place pasta tubes a few at a time into 6 to 8 quarts of rapidly boiling salted water. Cook 8 to 10 minutes, stirring occasionally. DO NOT OVERCOOK. Drain. Allow to cool slightly. Combine Ricotta and shredded mozzarella cheeses, Italian bread crumbs, salt, minced garlic, garlic salt and chopped parsley. Pour half the Mom's Artichoke Heart & Asiago Cheese Pasta Sauce in 13"x 9"x 2" rectangular baking dish. Stuff the cooked pasta with filling. Arrange stuffed pasta tubes on sauce. Steam asparagus 3-5 minutes in vegetable steamer. Thaw and warm fully cooked Parmesan or Italian Seasoned Chicken Breasts in microwave, 3-4 minutes. Dice chicken breasts. Place steamed asparagus and diced chicken breasts over stuffed pasta tubes. Pour remaining Mom's Artichoke Heart & Asiago Cheese Pasta Sauce over all. Sprinkle with additional mozzarella cheese the last 10 minutes of baking. Bake in 350° F. oven approximately 30 minutes. Serves 4.

Note: Any of our Mom's Pasta Sauces may be used with this recipe.

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