Low Sodium Chicken Manicotti

Savor the bold flavors of Italian comfort food with our *Low Sodium Chicken Manicotti*, a heart-smart twist on a classic dish. This recipe offers tender manicotti shells stuffed with a rich and creamy mixture of finely chopped chicken, three cheeses, and fresh herbs like basil and parsley. A robust homemade tomato sauce, featuring no-salt-added diced tomatoes and aromatic garlic and onions, keeps the sodium low without compromising on flavor. Perfectly baked to golden, bubbly perfection, this wholesome dish strikes the perfect balance between indulgence and health-consciousness. Ready in just over an hour, this low-sodium, protein-packed recipe is ideal for family dinners or special gatherings. Serve with a side salad or steamed veggies for a complete, satisfying meal everyone will love.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 12 pieces Manicotti shells
• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 cup Ricotta cheese
• 1 cup Mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 large Egg
• 0.25 cup Fresh basil, chopped
• 0.25 cup Fresh parsley, chopped
• 0.5 teaspoon Black pepper
• 2 14.5-ounce cans No-salt-added diced tomatoes
• 2 tablespoons Tomato paste
• 1 medium Onion, finely chopped
• 1 teaspoon Dried oregano
• 0.5 teaspoon Dried thyme
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the manicotti shells in a large pot of boiling water for about 6-7 minutes, until slightly softened but still firm. Drain and lay them on a baking sheet to cool.

Step 3

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.

Step 4

Add the diced onion to the skillet and cook until soft and translucent, about 5 minutes.

Step 5

Stir in the no-salt-added diced tomatoes, tomato paste, oregano, thyme, and 1/2 teaspoon of black pepper. Simmer for 10 minutes, allowing the flavors to meld, then set the sauce aside.

Step 6

In another skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook thoroughly until no longer pink, about 6-7 minutes per side. Remove the chicken, let it cool slightly, and then chop it finely.

Step 7

In a large bowl, combine the chopped chicken, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, fresh basil, fresh parsley, and 1/2 teaspoon of black pepper. Mix well.

Step 8

Spoon the chicken and cheese mixture into a piping bag or a large plastic bag with a corner cut off.

Step 9

Carefully fill each manicotti shell with the chicken mixture.

Step 10

Spread a thin layer of tomato sauce in the bottom of a 9x13-inch baking dish.

Step 11

Arrange the filled shells over the sauce, then pour the remaining sauce evenly over the top.

Step 12

Sprinkle the remaining 1/2 cup of mozzarella cheese over the sauce.

Step 13

Cover the baking dish with foil and bake for 25 minutes.

Step 14

Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

Step 15

Let the manicotti cool slightly before serving. Enjoy!

Nutrition Facts

Serving size	(2542.2g)

Amount per serving	% Daily Value*
Calories	4037.8

Total Fat 126.4g	0%
Saturated Fat 52.1g	0%
Polyunsaturated Fat 4.6g
Cholesterol 883.8mg	0%
Sodium 2259.1mg	0%
Total Carbohydrate 437.2g	0%
Dietary Fiber 33.1g	0%
Total Sugars 46.4g
Protein 289.7g	0%

Vitamin D 58.3IU	0%
Calcium 2969.1mg	0%
Iron 26.2mg	0%
Potassium 4675.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 28.6%

Carbs: 43.2%