Chicken and Spinach Manicotti or Shells
Delight your taste buds with this comforting Chicken and Spinach Manicotti or Shells recipe, a richly satisfying take on classic stuffed pasta dishes. Tender manicotti or jumbo pasta shells are generously filled with a creamy blend of shredded chicken, sautéed spinach, and three mouthwatering cheeses—ricotta, mozzarella, and parmesan—enhanced with fragrant Italian seasonings. Baked to perfection in a blanket of marinara sauce and gooey melted cheese, this dish is indulgent yet balanced, thanks to the hearty addition of spinach. Perfect for family dinners or special occasions, this Italian-inspired recipe is simple to prepare, with delicious results that will have everyone asking for seconds. Serve with a fresh garden salad or garlic bread for a complete and unforgettable meal!
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Recipe Information
Ingredients
- 12 pieces manicotti or jumbo pasta shells
- 2 pieces boneless, skinless chicken breast
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 4 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 whole egg
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried Italian seasoning
- 3 cups marinara sauce
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the manicotti or jumbo shells in a large pot of salted boiling water according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and no longer pink in the middle. Remove the chicken and let it cool slightly.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let cool.
Shred the cooked chicken with two forks or chop it into bite-sized pieces. In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1/2 cup of parmesan cheese, 1 cup of mozzarella cheese, egg, sautéed spinach, salt, black pepper, and Italian seasoning. Mix well to form the filling.
Fill the cooled manicotti or shells with the chicken and spinach mixture using a spoon or piping bag. Place the filled pasta in the prepared baking dish, arranging them snugly in a single layer.
Pour the marinara sauce evenly over the filled pasta, covering them completely. Pour 2 tablespoons of water around the edges of the dish (this prevents drying) and cover tightly with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil, sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of parmesan cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 575 mg | 44% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
