Roasted Vegetable & Chicken Manicotti

I saw this little recipe on Daily Nibbles and decided to test it out, because it looked so irresistible. I tried it out and it was like the heavens opened up and I heard angles singing…not really, but it was that good. I was going to share it with my family, but I got greedy (Thank goodness I made an extra dish, so they didn’t miss out.) Daily Nibbles has quickly become a favorite blog of mine & you should all check it out. She has amazing recipes and I look forward to trying out some more. In the mean time, here is the recipe that I tried out from Daily Nibbles.roasted vegetable manicotti

Meanwhile, make the white sauce. You can buy a white sauce, but if you’ve never made one before, it’s easier than you might think. Merely add equal parts butter and flour. I melt 3 tablespoons of butter over medium heat, then add 3 tablespoons all-purpose flour. Stir for a minute or two until it turns a golden color.

roasted vegetable manicotti

Now, add 1 1/2 cups milk. I just use skim. It will still make a thick white  sauce.

roasted vegetable manicotti

Whisk constantly and cook for 3-5 minutes until the sauce thickens.

roasted vegetable manicotti

Season with a little salt and pepper. (or fresh nutmeg)

roasted vegetable manicotti

Next, grate about 4 oz. of Havarti cheese. This is a soft cheese, so you might want to chill it in the freezer for a brief time so that it is easier to grate.

roasted vegetable manicotti

Add the roasted vegetables, white sauce, half of the Havarti cheese, and I threw in two grilled chicken breasts chopped into small pieces. Mix well.

roasted vegetable manicotti

Stuff your cooked manicotti shells {I undercook mine slightly since this bakes in the oven}. Save part of the filling for the top.

roasted vegetable manicotti

Scatter the leftover filling over the manicotti. Top with remaining cheese.

roasted vegetable manicotti

Bake for 30-35 minutes at 350 F.

roasted vegetable manicotti

Roasted Vegetable & Chicken Manicotti

Ingredients

  • Manicotti shells {my oval dish held 7 shells}
  • 2 chicken breasts, cooked and chopped into small pieces {optional}
  • Havarti cheese, about 4 oz, grated {maybe a little more for the top}

Filling:

  • Green beans, cut into 1-inch pieces, about two cups
  • Red onion, coarsely chopped
  • Red pepper, coarsely chopped
  • Garlic, two cloves, finely minced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons dried Italian seasoning
  • Salt and pepper, to taste

White sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk {I just used skim}
  • Nutmeg, about 1/4 teaspoon freshly grated
  • Salt and pepper, to taste

Directions

  1. Prepare vegetables: Preheat oven to 425  F degrees. Place chopped vegetables on baking sheet. Toss with garlic, olive oil, red wine vinegar, Italian seasonings, salt, and pepper. Arrange in single layer and bake for 20-25 minutes. After vegetables are done baking, turn the oven temperature down to 350 F.
  2. Cook shells: Boil a large pot of water for the pasta. I like to add salt to my pasta water. Cook manicotti shells al dente since they will bake more in the oven. I cooked mine for around six minutes.
  3. Make white sauce: Melt 3 tablespoons of butter over medium heat in a small saucepan, then add 3 tablespoons all-purpose flour. Stir for a minute or two until it turns a golden color. Add milk. Cook for 3-5 more minutes until sauce thickens. Add nutmeg, salt, and pepper.
  4. Assemble filling: Add roasted vegetables, white sauce, chicken, and half of the Havarti cheese to a large bowl. Mix together.
  5. Stuff shells: Spray your baking dish {I used a medium-size oval dish} with non-stick cooking spray. Stuff the cooked manicotti shells with almost all of the filling. Arrange in single layer in baking dish. Layer reserved filling on top of the shells. Add the rest of the Havarti cheese to the top.
  6. Bake for 30-35 minutes at 350 F. Let cool 5-10 minutes before serving

*Photos and recipe belong to Daily Nibbles

Ciao-

 

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7 thoughts on “Roasted Vegetable & Chicken Manicotti

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