Chicken and Spinach Stuffed Manicotti

• 12 manicotti tubes, uncooked
• 1 lb ground chicken
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook ground chicken until browned; drain and set aside.
3. 3 In a bowl, mix spinach, ricotta, Parmesan, egg, Italian seasoning, salt, pepper, and cooked chicken.
4. 4 Stuff manicotti tubes with the mixture and arrange in a baking dish.
5. 5 Spread marinara sauce over the top and cover with mozzarella cheese.
6. 6 Cover with foil and bake for 30 minutes, then uncover and bake for another 15 minutes.
7. 7 Let stand 5 minutes before serving.

Equipment

• Baking dish
• Skillet
• Mixing bowl

Variations

• Substitute ground chicken with turkey or beef.
• Add sautéed mushrooms for an extra umami boost.

Substitutions

• If ricotta is unavailable, use cottage cheese for a tangier texture.
• Use fresh spinach if frozen isn't handy.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• Use a piping bag or ziplock bag with a corner snipped off to easily stuff the manicotti tubes.
• For a make-ahead option, assemble and refrigerate overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge before reheating in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a fresh green salad and garlic bread.
• Pair with a glass of Pinot Noir for a delightful meal.

FAQ