Blackstone Chicken Pesto Manicotti
I created this Blackstone Chicken Pesto Manicotti recipe for my husband on the flat top griddle AND Blackstone outdoor pizza oven.
I get asked often how I come up with my recipes, sometimes it’s a long and crazy story 😉 but this one was simple.
We went to dinner for our anniversary and my husband wanted the chicken pesto manicotti, welllll they were out of it.
So, I surprised him with my own version, even with homemade manicotti pasta shells!!
How to make Blackstone Chicken Pesto Manicotti
The manicotti batter is simply 1 1/4 cups all-purpose flour, 1 1/4 cups water, and 4 eggs whisked together.
I took the casings off of a pound of chicken sausage and also put 1 cup ricotta and 1/2 cup pesto in a bowl.
Got some cheese, marinara sauce, and my Blackstone Tuscan Herb seasoning ready and went out to my happy place.
First preheat your griddle to medium low.
Add some cooking oil and use a 1/4 cup scoop to make 10 circles of batter for the manicotti shells.
Cook the pasta 3 to 4 minutes total, flipping a few times.
They won’t be golden brown, just a pale color like this.
And they’ll thin out a bit after removing them from the heat.
Then add a little more cooking oil and the chicken sausage.
Cook the chicken sausage for 5 to 6 minutes, breaking it apart with your spatulas.
Next put the chicken in the bowl with the ricotta, pesto, and 1 cup of the mozzarella cheese.
Mix and let this cool slightly.
Phase 2 of this recipe you’ll need either the Blackstone outdoor pizza oven with the Blackstone deep dish pizza kit OR use a casserole dish with your regular oven.
Either way, grease the cast iron dish or casserole dish and spread a few spoonfuls of marinara.
Then add 1/10 of the chicken mixture to the center of each pasta shell.
Roll them up and place them seam side down in the dish.
And simply repeat this process.
Spread the remaining marinara and 1 more cup of cheese over top with a sprinkle of Italian seasoning or Blackstone Tuscan Herb.
Into the outdoor pizza oven OR your regular oven set to 400 degrees.
In the pizza oven it will only take a few minutes, just until the cheese is bubbly and melty.
The regular oven will take more like 18 to 22 minutes.
Blackstone Chicken Pesto Manicotti is one comfort food meal you won’t want to miss out on 🙂
If you like Blackstone Chicken Pesto Manicotti, you might also like these recipes…
Blackstone Pizza Oven Taco Loaded Tots
Blackstone Calabrian Chicken Subs
Harissa Chicken Outdoor Pizza
Best Blackstone Pasta Recipes
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Blackstone Chicken Pesto Manicotti
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
- Outdoor Pizza Oven
- Cast-iron skillet
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups water
- 4 eggs
- kosher salt
- cooking oil of choice
- 1 pound ground chicken sausage casings removed
- 1 cup ricotta cheese
- 1/2 cup pesto
- 2 cups shredded mozzarella cheese
- 1 (24-ounce) jar marinara sauce
- Italian seasoning blend (I used Blackstone Tuscan Herb)
Instructions
- Put the flour, water, eggs, and a pinch of kosher salt in a bowl. Whisk until combined.
- Preheat griddle to medium low. Add cooking oil and use a 1/4 cup measuring cup to add 10 circles of batter to griddle. Cook 3 to 4 minutes, flipping a few times. Remove and set aside once cooked through.
- Add more cooking oil and chicken sausage to griddle and cook 5 to 6 minutes, breaking apart with spatulas. Turn griddle off and transfer sausage to bowl and mix with the pesto, ricotta, 1 cup of the mozzarella, and a little more kosher salt.
- Let mixture cool slightly. Spread cooking oil and a few spoonfuls of marinara sauce on bottom of Blackstone cast iron deep dish for the outdoor pizza oven (or casserole dish if baking in the regular oven).
- Lay each manicotti shell flat, add 1/10 of filling in the center, roll, and place in the dish seam side down. Cover with remaining marinara sauce, sprinkle remaining mozzarella cheese, and Italian seasoning over top.
- Preheat outdoor pizza oven (with pizza stone rotating) to 400 degrees. Turn rotating stone off, place dish in pizza oven with the removable handle, and turn rotating stone back on. Cook for 4 to 5 minutes or until cheese is melted and sauce is bubbly.Note: Bake in a regular oven at 400 degrees for 18 to 22 minutes.
My new Blackstone Griddle Cookbook is now available on Amazon!
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