Chicken-Broccoli Ranch-icotti

Cook the manicotti according to the package instructions, drain, and cool in a single layer on a lightly greased sheet pan.

Preheat oven to 350°F.

In a large skillet over medium-high heat, brown the sausage. Remove from the heat, add the frozen broccoli to the pan, stir and set aside to cool for 10 minutes.

In a mixing bowl, stir together the sausage mixture, ricotta cheese, 1/2 cup of the ranch dressing, 1 cup of the grated cheese and parsley. Combine the marinara sauce and the remaining 1/2 cup of ranch dressing in a small bowl and stir well. Pour half of the sauce into the bottom of a 13x9x2-inch baking dish (or two smaller dishes) and spread evenly.

Spoon the filling into a piping bag fitted with a 1-inch round tip. If you don’t have a piping bag, you can improvise by spooning the filling into a gallon size zip-top bag, removing the excess air and cutting off one corner to create an opening about an inch in diameter. Gently pipe the filling into one end of a pasta tube, then finish filling it from the other end. Repeat with the remaining pasta, arranging them in a single layer in the baking dish. Spoon sauce over each tube and sprinkle the remaining grated cheese over the top.

If making ahead, cover the dish or dishes with plastic wrap and foil, and refrigerate up to 3 days. You can also freeze for up to 2 months.

When ready to bake, cover the dish with foil and place in the oven for 35 minutes. Remove foil and bake for another 10-15 minutes, until hot and bubbly.

Serve and enjoy!

Disclaimer: I’m a compensated partner of Hidden Valley®.