Chicken and Spinach Manicotti
Tender manicotti shells filled with cheesy chicken and spinach, topped with delicious marinara sauce and bubbly parmesan and mozzarella cheese. Comfort food at its' finest.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350 degrees for 20 minutes.
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https://www.redcottagechronicles.com/recipe/chicken-and-spinach-manicotti/