▢14 pieces Manicotti cooked according to package ▢2 cups ricotta cheese skim ▢1 cup parmesan cheese shredded ▢1 cup shredded chicken ▢2 eggs ▢2 tsp oregano ▢1 can crushed tomatoes ▢1 tsp italian seasoning ▢4-5 tbsp parmesan cheese grated ▢1/2 cup parmesan cheese ▢salt and pepper to taste
Combine the shredded chicken, Ricotta cheese, Parmesan cheese, eggs, and oregano in a medium basin. Stir in pepper and salt to taste until thoroughly combined.
Placing each manicotti stuffed with a quarter cup of the chicken mixture into a greased 9x13 pan. Roll manicotti until they are completely filled and placed in the pan.
Lower the heat on a saucepan containing chopped tomatoes. Stir in grated Parmesan and Italian seasoning until the mixture is heated and simmering.
Garnish Manicotti with pureed tomato sauce and Parmesan cheese.
Bake at 350 for 35-40 minutes.