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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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)
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired, and enjoy!
Nutrition Facts
| Serving size | (3005.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6147.9 |
| Total Fat 173.0g | 0% |
| Saturated Fat 74.6g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 898.6mg | 0% |
| Sodium 5155.7mg | 0% |
| Total Carbohydrate 794.1g | 0% |
| Dietary Fiber 43.0g | 0% |
| Total Sugars 40.4g | |
| Protein 357.9g | 0% |
| Vitamin D 65.4IU | 0% |
| Calcium 4095.7mg | 0% |
| Iron 30.4mg | 0% |
| Potassium 4046.3mg | 0% |
Source of Calories