Easy Spinach Artichoke Chicken Manicotti Recipe
Okay, picture this: I’m It’s a chilly evening, the kind where you want to curl up with something warm and comforting.Easy Spinach Artichoke Chicken Manicotti Recipe.Is exactly that, but cranked up to eleven! Is it easier than it looks? ), and the flavors are just… *chef’s kiss*. What’s like a cheesy lasagna and creamy spinach artichoke dip had nappy? What is the most satisfying pasta dish you’ve ever made? Is it a game-changer, especially on those nights when you’re craving something special but you don’t know why? I don’t want to spend hours in the kitchen.
What is Spinach Manicotti?
Think of it as comfort food elevated. Spinach Artichoke Chicken Manicotti is essentially cooked chicken combined with creamy spinach artichoke goodness, all nestled inside tender manicotti shells, smothered in marinara, and baked until bubbly. The “manicotti” part refers to those large pasta tubes we’re stuffing, which can sometimes be a pain, but I’ve got a trick for that (more on that later!). It’s a surprisingly elegant dish, perfect for a weeknight dinner or even a potluck with friends. The name might sound fancy, but it’s really just a delicious, cheesy, and satisfying pasta bake. It’s essentially all your favorite things in one comforting dish!
Why you’ll love this recipe?
What are some good reasons to love this book?Easy Spinach Manicotti Recipe.What are some of my top 10 favorite things to do?
- Flavor Explosion:What is the best combination of savory chicken, creamy spinach artichoke filling, and tangy lemon? What is the best marinara sauce? Every bite is like a party in your mouth.
- Surprisingly I know it looks impressive, but this recipe is actually incredibly easy to make. The filling comes together in minutes, and the assembly is actually kind of fun!
- Budget FriendlyHow do I adapt this recipe to use ingredients I already have on hand? I often use leftover rotisserie chicken to save time and money.
- Versatile:Can you substitute chicken for shrimp? Is it possible to make a salad with sundried tomatoes?
What I love most is how adaptable it is. Can you make it ahead of time, which is a lifesaver on busy weeknights? Is this a crowd pleaser? I make this for friends and family. Everyone raves about it. If you like lasagna, this is like its even easier and more flavorful cousin! I dare you not to fall in love with this recipe!
How do I make easy Spinach Artichoke Chicken Manicotti?
Quick Overview
Making this Easy Spinach Manicotti Recipe. is surprisingly straightforward. You’ll start by prepping the creamy spinach artichoke and chicken filling. Then, you’ll gently stuff that filling into the manicotti shells (don’t worry, I have a secret weapon for this!). After that, you’ll layer everything in a baking dish with marinara sauce and cheese, and bake until golden and bubbly. The whole process is much simpler than you think, and the result is a comforting and flavorful dish that everyone will love. It’s all about layering deliciousness!
Ingredients Notes
For the Manicotti: What is
- Manicotti Shells: You’ll need about 12-14. I prefer the oven-ready kind; it saves so much time!
For the Filling:
- Cooked Chicken: Shredded or diced. Rotisserie chicken is a fantastic shortcut! You’ll need about 2 cups.
- Frozen Spinach: Thawed and squeezed dry. How do you get the excess water out of your filling?
- Artichoke Hearts: Canned, quartered and drained. Marinated ones work too, for a little extra zing!
- Cream Cheese: Softened. This makes the filling super creamy and decadent.
- Ricotta Cheese: Whole milk ricotto works best for flavor and texture.
- Parmesan Cheese: Grated. Because everything is better with Parmesan!
- Garlic: Minced. Fresh is best, but garlic powder will work in a pinch.
- Red Pepper Flakes: For a little kick (optional, but highly recommended!).
- Salt and pepper: To taste.
For the Sauce:
- Marinara Sauce: Your favorite store-bought marinara sauce. About 2-3 cups.
- Mozzarella Cheese: Shredded. For that melty, cheesy topping.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Set aside. This will prevent the manicotti from sticking and make cleanup a breeze. I always do this before I start anything else so the oven is ready when I am.
Step 2: Prepare the Filling
In a large bowl, combine the cooked chicken, thawed spinach, artichoke hearts, cream cheese, ricotta cheese, Parmesan cheese, garlic, red pepper flakes (if using), salt, and pepper. Mix well until everything is evenly combined. I always use a fork to break up the cream cheese and make sure everything is nice and smooth. Don’t be afraid to taste and adjust the seasonings to your liking!
Step 3: Stuff the Manicotti Shells
What is a piping bag? It makes stuffing the manicotti shells SO much easier. Fill a piping bag with the chicken mixture and pipe it into each shell. If you don’t have a zip-top bag, you can use an insulated bag with the zipper snipped off. You can also use piping bags. What are some tips for breaking shells? I’ve broken so many shells before I started using a piping bag.
Step 4: Assemble the Manicotti
In a baking dish, pour marinara sauce over the top. Cover and refrigerate for 10 minutes. Serve immediately. Arrange the stuffed manicotti shells in a single layer over the sauce. The marinara sauce should be poured over the manicotti, making sure they’re all well covered. Sprinkle generously with mozzarella cheese. If desired, serve immediately. What makes cheese so irresistible?
Step 5: Bake
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. I always check the internal temperature to make sure the filling is heated through. Nobody wants cold manicotti!
Step 6: Rest and Serve
Let the manicotti rest for about 10 minutes before serving. How do you slice cheese? Garnish with fresh parsley or basil, if desired. I love a sprinkle of Parmesan cheese, too. Serve hot and enjoy!
What should I serve it with?
This Easy Spinach Manicotti Recipe. is a complete meal on its own, but it’s even better with a few simple sides. Here are some of my favorite pairings:
For a Light Lunch: A simple side salad with a vinaigrette dressing. The acidity of the dressing will cut through the richness of the manicotti.
For a Hearty Dinner: Garlic bread or breadsticks. Perfect for soaking up all that delicious marinara sauce. I also love adding some roasted vegetables, like broccoli or asparagus.
For a Potluck: Bring a fruit platter or a dessert. Something light and refreshing to balance out the richness of the manicotti.
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For a Romantic Night In: A glass of red wine. It pairs perfectly with the flavors of the dish.
My family tradition is to always have a loaf of crusty Italian bread on the side for dipping. It’s the perfect way to mop up every last bit of sauce and cheese. We also usually have a simple green salad with a light vinaigrette to balance out the richness of the manicotti.
Top Tips for Perfecting Your Easy Spinach Artichoke Chicken Manicotti
Want to make sure your Easy Spinach Artichoke Chicken Manicotti Recipe is a total success? Here are some of my top tips:
Don’t skip squeezing the spinach dry: This is crucial for preventing a soggy filling. Use your hands or a clean kitchen towel to squeeze out as much excess water as possible.
Use a piping bag to stuff the shells: It makes the process so much easier and less messy. If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off.
Don’t overfill the shells: Overfilling can cause them to burst while baking. Just fill them gently and evenly.
Use a good quality marinara sauce: It makes a big difference in the overall flavor of the dish. I prefer to use a store-bought sauce that I know and love, but you can also make your own.
Don’t be afraid to experiment with the filling: Feel free to add other ingredients, like mushrooms, bell peppers, or sausage. The possibilities are endless!
Cover the baking dish with foil for the first 30 minutes of baking: This will prevent the cheese from browning too quickly. Remove the foil for the last 15-20 minutes to allow the cheese to melt and bubble.
Let the manicotti rest for about 10 minutes before serving: This will allow the cheese to set and make it easier to slice.
I learned the hard way that not squeezing the spinach dry results in a watery mess. Also, using a piping bag is a game-changer. Trust me on this one! I also discovered that adding a little bit of nutmeg to the filling enhances the flavor and adds a subtle warmth.
Storing and Reheating Tips
Got leftovers? No problem! This Easy Spinach Artichoke Chicken Manicotti Recipe stores and reheats beautifully.
Room Temperature: Do not leave at room temperature for more than 2 hours.
Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: For longer storage, you can freeze the manicotti. Wrap each shell individually in plastic wrap and then place them in a freezer bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Glaze Timing Advice: You can add the cheese and marinara sauce before freezing or after thawing. If adding before freezing, make sure to wrap the manicotti tightly to prevent freezer burn.
Reheating Instructions: To reheat, place the manicotti in a baking dish and cover with foil. Bake at 350°F (175°C) for 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave. Just be sure to cover them to prevent splattering.
I always make a double batch and freeze half for later. It’s such a lifesaver on busy weeknights! I also found that adding a little bit of water or chicken broth to the baking dish when reheating helps to keep the manicotti moist.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Easy Spinach Artichoke Chicken Manicotti Recipe! I truly believe this dish is worth trying because it’s the perfect blend of comfort, flavor, and simplicity. It’s a crowd-pleaser, a budget-friendly option, and it’s surprisingly easy to make. If you enjoyed this recipe, you might also like my lasagna soup or my creamy tomato pasta bake. They’re both equally comforting and delicious. Happy cooking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment and let me know what you think! And if you try any fun variations, I’d love to hear about those too! Don’t forget to rate the recipe and share it with your friends and family!
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Easy Spinach Artichoke Chicken Manicotti Recipe
Ingredients
Main Ingredients
- 8 oz manicotti shells uncooked
- 2 cups shredded chicken cooked
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1 cup parmesan cheese grated
- 1 cup frozen spinach thawed and drained
- 14 oz artichoke hearts drained and chopped
- 1 cup marinara sauce
- 1 tbsp olive oil
- 3 garlic cloves minced
- 0.5 tsp black pepper freshly ground
- 1 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Cook manicotti shells according to package instructions; drain and set aside.
- In a large mixing bowl, combine shredded chicken, ricotta, mozzarella, parmesan, spinach, artichoke hearts, minced garlic, salt, and pepper. Mix well.
- Stuff each manicotti shell with the mixture and place in a greased baking dish.
- Pour marinara sauce over the top of the manicotti shells.
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
- Allow to cool for 5 minutes before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
