Chicken & Spinach Manicotti
A creamy and satisfying Italian casserole featuring tender manicotti pasta stuffed with a protein-rich chicken and spinach filling, topped with melty cheeses and luscious Alfredo sauce. Quick to make and ideal for weeknight meals or meal prep, this dish combines wholesome nutrition with comforting flavors that the whole family will love.
Equipment
- 1 large pot (for boiling pasta)
- 1 Baking Dish (9x13 inches)
- 1 large mixing bowl
- 1 spoon or spatula (for mixing filling)
- Wax paper (for cooling pasta)
- Optional: piping bag or ziplock bag (for stuffing manicotti)
Ingredients
- 14 pasta tubes manicotti
- 25 oz cooked chicken canned or shredded rotisserie
- 2 cups fresh spinach chopped
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese reserve ½ cup for topping
- ½ cup grated Parmesan cheese
- 3 –4 cloves garlic minced
- ½ tsp dried oregano
- ½ tsp dried basil
- 15 oz jar Alfredo sauce
- 1 tsp chopped fresh parsley for garnish
Instructions
- Boil the Pasta Tubes: Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt to season the water. Gently place the manicotti pasta tubes into the boiling water, making sure they don’t stick together. Cook the pasta according to the package instructions until it reaches an al dente texture—tender but slightly firm to the bite. Once cooked, carefully drain the pasta and lay the tubes individually on a plate or dish lined with wax paper. Ensure they are not overlapping to prevent sticking. Set aside to cool completely before filling.
- Prepare the Baking Dish: While the pasta is cooling, take a 9×13-inch baking dish and lightly grease it with butter or non-stick cooking spray. Pour a thin, even layer of Alfredo sauce across the bottom of the dish. This initial layer prevents the manicotti from sticking and adds extra creaminess to the final bake.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Allowing the oven to fully heat ensures even cooking and helps the cheese melt perfectly over the manicotti.
- Mix the Filling: In a large mixing bowl, combine the shredded or canned chicken, chopped fresh spinach, ricotta cheese, one cup of shredded mozzarella, grated Parmesan, minced garlic, dried oregano, and dried basil. Use a spoon or spatula to mix everything together thoroughly until all ingredients are evenly distributed. The filling should be creamy, well-blended, and slightly firm so it holds its shape when stuffed into the pasta tubes.
- Stuff the Manicotti: There are a couple of easy ways to fill the manicotti: Spoon Method: Use a small teaspoon to gently scoop the filling into each pasta tube, being careful not to tear the pasta. Fill until the tube is almost full but not overflowing. Bag Method: Transfer the filling into a ziplock bag and cut a small corner of the bag. Squeeze the mixture gently into each tube. Cut the corner smaller than the tube opening to control the flow of the filling. Arrange the stuffed manicotti tubes neatly on the layer of Alfredo sauce in your baking dish. Depending on the size of your dish, only 10–12 tubes may fit comfortably. Any remaining manicotti can be placed in a small separate dish for baking at the same time.
- Top with Sauce and Cheese: Once all the manicotti are stuffed and arranged, pour the remaining Alfredo sauce generously over the top, ensuring each tube is fully coated. Sprinkle the reserved ½ cup of shredded mozzarella evenly over the top to create a golden, bubbly layer of cheese during baking.
- Bake to Perfection: Place the baking dish in the preheated oven. Bake for 25–30 minutes or until the cheese is fully melted, slightly golden, and bubbling around the edges. The filling inside the manicotti should be hot and creamy, with the spinach tender and fully incorporated into the chicken mixture.
- Rest Before Serving: Remove the dish carefully from the oven using oven mitts. Let the manicotti rest for at least 5 minutes before serving. This allows the filling to set slightly, making it easier to serve without falling apart.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top for a burst of color and fresh flavor. Use a spatula to serve individual manicotti portions onto plates. Pair with a light salad, garlic bread, or roasted vegetables for a complete meal. Enjoy the creamy, cheesy, protein-rich comfort of this Italian-inspired dish!
Notes
- Ensure the manicotti tubes are laid out individually on wax paper after boiling to prevent sticking and tearing during filling.
- The filling can be made ahead of time and stored in the refrigerator for up to 24 hours before stuffing the pasta.
- For easy stuffing, a piping bag or a ziplock bag with a small corner cut works better than a spoon, especially for beginners.
- If your baking dish cannot fit all 14 manicotti, divide the remaining tubes into a smaller dish and bake simultaneously; the 15 oz of Alfredo sauce should be sufficient for all.
- Allow the baked manicotti to rest for at least 5 minutes before serving to let the filling set, making serving cleaner and easier.
