Chicken and Spinach Manicotti
This hearty easy chicken spinach manicotti is the perfect cold weather meal! Manicotti noodles stuffed with a blend of cheeses, shredded chicken and spinach, covered in marinara sauce and baked to perfection. No need to boil the noodles first!
Cheesy manicotti is one of those recipes I think of as comfort food. It is easy to make any day of the week, and full of cheesy flavour. I decided to step it up by adding some leftover shredded chicken, and spinach, to the mix, and so glad I did!
The chicken adds extra protein, and the spinach sneaks in a veggie serving making this already hearty dinner extra satisfying.
What makes it so easy is that there is no need to cook the manicotti noodles first. Simply fill them up right from the box. They cook and soften as they bake in the oven smothered in delicious marinara sauce.
Ingredients You Will Need
- ricotta cheese
- mozzarella cheese
- parmesan cheese
- homemade marinara sauce or store bought
- egg
- salt and pepper
- onion
- frozen spinach, defrosted
- shredded chicken breast
How to Make Chicken Spinach Manicotti
Be sure to see the complete printable recipe with ingredient list and instructions at the bottom of this post!
In a medium mixing bowl combine ricotta cheese, onion, egg, salt and pepper, 1/2 cup shredded mozzarella and 1/2 cup grated parmesan cheese. Add thawed, squeezed spinach and stir to combine. Fold in shredded chicken.
In a mixing bowl combine marinara sauce with 1/2 cup of water. Transfer 3/4 cup of the sauce to casserole dish and spread to cover the bottom. Stuff dry manicotti shells with cheese mixture and arrange on top of sauce. Pour remaining sauce over the manicotti noodles to cover completely. Cover and bake for about 50 minutes, until pasta is tender.
Remove from oven, uncover and top with remaining 1/2 cup mozzarella and parmesan cheese. Return to oven, uncovered for 10-15 minutes until cheese is melted. Serve with a side of garlic bread.
Prep Tips
- Do not use pre shredded mozzarella as it does not melt the same as freshly grated.
- Use only fresh parmesan, either freshly grated or pre-grated from the deli section of the grocery store, not the powered shelf stable type.
- This a great recipe to use leftover chicken, either baked at home or a rotisserie chicken from the grocery store.
- Use a large piping bag for frosting to fill the shells. No need to add a tip of any kind. Just leave the tip end open, fill with cheese mixture and squeeze into manicotti shells.
- Take the spinach out of the freezer in the morning so it is thawed and ready to go by dinner time.
- You can prep the night before by shredding cheeses and chicken and storing in airtight containers in the refrigerator.
There’s really nothing like a bubbling pan of pasta fresh out of the oven to make meal time extra cozy. This chicken and spinach manicotti checks all the boxes – it’s easy, comforting, and delicious! I love to round it out with garlic bread and a small side salad.
Thinking about making this recipe? Be sure to Pin it for later, and share it with friends who enjoy a good pasta recipe as much as you do! Simple recipes like this are just too good not to share!
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Chicken and Spinach Manicotti
Equipment
- 2 mixing bowls
- 1 oblong casserole dish
- 1 cheese grater
Ingredients
- 1 tub ricotta cheese (15 ounces)
- 1 onion, finely chopped
- 1 large egg, slightly beaten
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 cup shredded mozzarella cheese, divided
- 1 cup finely grated parmesan cheese, divided
- 1 10 ounce package frozen spinach, thawed, drained and squeezed of extra moisture.
- 1 ½ cups finely shredded chicken breast
- 4 cups marinara sauce
- ½ cup water
- 1 8 ounce package of manicotti noodles
Instructions
- Preheat oven to 350℉. Spray casserole dish with non-stick spray and set aside.
- In a medium mixing bowl combine ricotta cheese, chopped onion, egg, salt and pepper. Add ½ cup of the mozzarella cheese and ½ cup of the parmesan cheese and stir well to combine. Fold in spinach and shredded chicken.
- Stir marinara sauce and water until well blended. Transfer ¾ cup of the sauce to casserole dish, spreading to cover the bottom.
- Stuff manicotti shells with cheese mixture. (You can use a pastry bag without a tip to do this easily). Arrange filled shells over pasta sauce in the baking dish. Pour remaining marinara sauce over shells to completely cover. Cover dish with foil and bake for about 50 minutes, until shells are tender.
- Remove from oven, uncover and sprinkle remaining mozzarella and parmesan cheeses over the top. Return to the oven, uncovered, for 10 to 15 minutes until cheese is melted and bubbly. Let sit for a few minutes before serving.
