Chicken Spinach Manicotti
Indulge in the ultimate comfort food with this Chicken Spinach Manicotti recipe, a perfect fusion of hearty flavors and creamy textures. Tender manicotti shells are stuffed with a rich mixture of shredded chicken, sautéed spinach, and ricotta cheese, elevated with a hint of nutmeg for a subtle warmth. Smothered in marinara sauce and topped with gooey melted mozzarella and Parmesan cheese, this baked pasta dish is a sure crowd-pleaser. Ideal for special family dinners or entertaining guests, this dish is easy to prepare with just 30 minutes of prep time. Serve it warm, garnished with fresh parsley, for a delightfully satisfying meal bursting with Italian-inspired flavors. Perfect for anyone looking for a cozy, protein-packed pasta recipe to add to their repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 2 cups Chicken breast, cooked and shredded
- 3 cups Fresh spinach, chopped
- 1.5 cups Ricotta cheese
- 0.5 cups Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 large Egg
- 3 cloves Garlic cloves, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 3 cups Marinara sauce
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti shells in a large pot of salted boiling water for about 6-7 minutes, or until just al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, or until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, combine the shredded chicken, cooked spinach, ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg. Mix well until fully combined.
Pour 1 cup of marinara sauce into the bottom of a 9x13-inch baking dish, spreading it evenly.
Using a spoon or piping bag, gently fill each manicotti shell with the chicken and spinach mixture. Place the filled shells in the baking dish in a single layer.
Pour the remaining 2 cups of marinara sauce evenly over the manicotti shells, ensuring they are fully covered to prevent drying out.
Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the manicotti rest for 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
4505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1087 mg | 362% | |
| Sodium | 6394 mg | 278% | |
| Total Carbohydrate | 422.0 g | 153% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 30.3 g | ||
| Protein | 340.6 g | 681% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 4014 mg | 309% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3517 mg | 75% | |
*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.
