Chicken Baked Ricotta Manicotti
Indulge in the comforting flavors of Chicken Baked Ricotta Manicotti, a hearty Italian-inspired dish that's perfect for family dinners or special occasions. Tender manicotti shells are generously stuffed with a creamy mixture of shredded chicken, ricotta, mozzarella, Parmesan, and spinach, seasoned with garlic and Italian herbs for a flavorful filling. Smothered in rich marinara sauce and topped with gooey melted mozzarella, this baked pasta dish is both satisfying and impressive. Easy to prepare in just under an hour, this recipe is a crowd-pleaser that pairs beautifully with a crisp side salad or warm garlic bread. Whether you're craving comfort food or hosting a dinner party, Chicken Baked Ricotta Manicotti delivers a classic, cheesy delight that everyone will love.
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 2 cups Cooked chicken breast, shredded
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 cup Frozen spinach, thawed and squeezed dry
- 1 large Egg
- 2 teaspoons Minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 cups Marinara sauce
- 1 tablespoon Olive oil
- 2 tablespoons Fresh basil leaves, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the manicotti shells according to the package instructions until al dente. Drain and set them aside, ensuring they don't stick together by drizzling with a little olive oil.
In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, thawed spinach, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix well until thoroughly combined.
Prepare a 9x13 inch baking dish by spreading 1 cup of marinara sauce evenly across the bottom.
Using a piping bag or a spoon, carefully stuff each manicotti shell with the chicken and ricotta mixture. Place the stuffed shells in a single layer in the baking dish over the marinara sauce.
Pour the remaining 2 cups of marinara sauce over the stuffed shells, ensuring they are evenly covered.
Sprinkle the remaining 1 cup of mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese on top is melted and lightly golden.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh basil leaves, if desired, before serving.
Serve warm with a side salad or garlic bread for a complete meal.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.1 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 550 mg | 42% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 497 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.
