Blackstone Chicken Pesto Manicotti
Blackstone Chicken Pesto Manicotti starts with homemade manicotti shells made on the griddle, stuffed, and cooked in the outdoor pizza oven!
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.