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Molten Chocolate Lava Cake

This Chicken manicotti dish is one of my favorite make-ahead weeknight meals, because it is so easy. You assemble this recipe for manicotti one day, then let it sit overnight in the fridge. The next day, you bake it. And there's very little prep involved in assembling this Chicken manicotti recipe.

* 2 28 oz. jars Spaghetti Sauce
* 1 pound chicken tenders or chicken breasts
* 14-16 uncooked manicotti shells
* 1 cup shredded mozzarella cheese
* 1 cup shredded smoked mozzarella cheese

Preparation

1. Spread 1 cup of the spaghetti sauce over the bottom of a 9 x 13-inch baking dish.

2. Slice the chicken breast or chicken tenders into thin strips, about 3/4-inch wide.

3. Place one chicken slice into each manicotti shell. Lay on top of the spaghetti sauce in the pan.

4. Pour remaining spaghetti sauce over manicotti shells, making sure to coat completely.

5. Cover tightly and refrigerate 12 to 24 hours.

6. Before baking, preheat oven to 350 degrees F. Uncover the manicotti and sprinkle with the cheeses.

7. Bake, covered, 45 minutes. Uncover and continue baking until cheese is golden and bubbly, about 15 minutes.

Related : Molten Chocolate Lava Cake Recipe

Picture Of

Molten Chocolate Lava Cake

This Spaghetti Sauce Recipe was one of the first things I learned to cook. Although this Spaghetti Sauce needs to simmer on the stove for about an hour, it is really quite simple. You can leave it and do something else, while it's cooking.

Or make this homemade spaghetti sauce in advance, and use it for everything from spaghetti and meatballs to Lasagna to baked ziti.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients

* 2 Tbsp. olive oil
* 1 large yellow onion, diced
* 3 cloves garlic, minced
* 1 large red pepper, diced
* 1 large green pepper, diced
* 2 28 oz. cans whole peeled tomatoes (San Marzano tomatoes are best)
* 2 Tbsp. tomato paste
* 1 tsp. dried basil
* 1/2 tsp. dried oregano
* 1 tsp. kosher salt
* 1 tsp. freshly-ground black pepper
* 1/2 cup fresh parsley, minced

Preparation

1. Heat olive oil in a large, heavy saucepan or dutch oven over medium heat.

2. Add onion, garlic and peppers. Cook, stirring occasionally, about 5 minutes until the vegetables start to soften. Turn heat down if garlic starts to burn.

3. Add tomatoes, tomato paste, basil, oregano, salt and pepper.

4. Bring to a boil, then reduce heat to medium-low and let sauce simmer about 45 minutes, stirring occasionally.

5. Stir in fresh parsley. Break up tomatoes with a wooden spoon, and simmer another 10-15 minutes.

Related : Molten Chocolate Lava Cake Recipe