Keto Cheesy Chicken Manicotti Bake with Ricotta
A make-ahead pasta bake combining breaded chicken tenders, uncooked manicotti, and a blend of ricotta and mozzarella cheeses in spaghetti sauce. The chicken is stuffed inside the noodles before baking, creating a protein-rich, comforting dish that comes together with minimal prep. Perfect for feeding a crowd or freezing for later. This version uses lowfat cheeses and emphasizes assembly over cooking, making it ideal for busy weeknights or advance meal prep. Serve with garlic bread and a side salad.
Ingredients
- 28 ½ ounce breaded chicken tendersunbreaded chicken breastsame weightdietary-restriction
breaded version adds crunch and is less dry
- 3 packages manicotti, uncooked
- 3 jars spaghetti sauce, 26 ounce eachmarinara or vodka saucesame volumeflavor-variation
changes flavor profile significantly
- 2 bags shredded lowfat mozzarella cheese, 8 ounce eachfull-fat mozzarellasame weighttaste-preference
melts better and browns more
- 1 lowfat ricotta cheese, 30 ouncefull-fat ricottasame weighttaste-preference
richer, creamier filling
- 1 ¼ cup water
Instructions
- 1
Spread one jar of sauce evenly on the bottom of each baking dish.
- 2
Using a butter knife, spread a thin coat of ricotta cheese inside each manicotti noodle.
- 3
Insert one chicken tender into each shell, gently squeezing to fit, choosing the end carefully.
- 4
Fill the ends of each manicotti with remaining ricotta cheese.
- 5
Arrange shells on the sauce in dishes, placing 8-9 per pan for five pans or 7 per pan for six pans.
- 6
Pour remaining sauce evenly over shells to cover completely.
- 7
Add water to each pan as directed.
- 8
Sprinkle mozzarella cheese over top. Do not bake yet if refrigerating or freezing.
- 9
If cooking immediately, heat oven to 350F and bake covered for 1 hour 15 minutes until noodles are tender. If refrigerated, bake covered 1 hour 15 minutes. If frozen, bake covered 1 hour 50 minutes.
Tips
Stuff chicken gently into noodles and choose the easier end first to avoid breaking. Fill the opposite end with extra ricotta to seal.
Assemble unbaked pans up to 24 hours ahead and refrigerate, or freeze up to one month. No thawing needed before cooking from frozen.
Use an 8x8 baking dish for easier portioning. Account for five pans holding 8-9 manicotti or six pans holding 7 manicotti each.
Good to Know
Refrigerate unbaked pans covered tightly with aluminum foil up to 24 hours. Freeze wrapped tightly in foil or in labeled freezer bags up to 1 month.
Assemble completely through cheese topping and refrigerate up to 24 hours or freeze up to 1 month. Cook directly from cold or frozen without thawing.
Serve directly from baking dish with garlic bread, a green salad, and crusty bread to soak up sauce.
Common Mistakes
Don't squeeze chicken too hard into noodles to avoid breaking shells.
Don't skip the water in each pan to prevent drying out during baking.
Don't uncover the pan during cooking to ensure noodles soften properly.
Substitutions
breaded version adds crunch and is less dry
richer, creamier filling
melts better and browns more
changes flavor profile significantly
FAQ
Can I use cooked manicotti instead of uncooked?
Yes, but reduce baking time by 15-20 minutes. Uncooked noodles soften as they bake in the sauce and water. Cooked noodles only need heating through.
What if I don't have lowfat cheese?
Regular full-fat ricotta and mozzarella work the same way. Taste will be richer and texture slightly creamier. Baking time remains unchanged.
How long does the cooked dish keep in the refrigerator?
Covered, up to 3-4 days. Reheat covered at 350F for 20-25 minutes until warmed through. The noodles may soften further but flavors improve.