Hearty Chicken and Spinach Manicotti with Ricotta

Hi there, food lover! 👋 Ready to prepare a comforting baked pasta dish that feels both timeless and deeply satisfying? There’s something truly special about manicotti fresh from the oven—tubes of tender pasta filled generously, nestled in sauce, and crowned with bubbling cheese. This Hearty Chicken and Spinach Manicotti with Ricotta brings together simple, wholesome ingredients in a way that feels traditional, nourishing, and perfect for gathering around the family table.

Manicotti has long been cherished in Italian-inspired home cooking, especially for Sunday dinners and special occasions. The beauty of this dish lies in its balance: tender chicken for heartiness, creamy ricotta for richness, and fresh spinach for color and flavor. Baked gently in tomato sauce and topped with melted mozzarella, it’s a meal that fills both the kitchen with warmth and the table with smiles.

Though it looks impressive, this recipe is straightforward and approachable. With careful layering and a little patience, you’ll create a casserole that feels lovingly homemade. Let’s begin and bring this beautiful baked classic to life!

Hearty Chicken and Spinach Manicotti with Ricotta Introduction

This Hearty Chicken and Spinach Manicotti with Ricotta is a traditional-style baked pasta dish built on comforting flavors and simple preparation. Large manicotti shells are stuffed with a creamy mixture of seasoned chicken, ricotta cheese, and sautéed spinach. Once filled, they are arranged in a baking dish over a bed of tomato sauce, topped with mozzarella and Parmesan, and baked until golden and bubbly.

The creamy filling contrasts beautifully with the bright tomato sauce, while the melted cheese adds richness and depth. Each bite offers tender pasta, savory chicken, creamy ricotta, and the gentle earthiness of spinach. It’s a complete meal in one dish—hearty, flavorful, and perfect for sharing.

Whether for a cozy family dinner or a special gathering, this baked pasta brings comfort and tradition to your table.

Ingredients

For the Pasta:

• 12 manicotti shells
• Water for boiling
• 1 teaspoon salt

For the Filling:

• 2 cups cooked chicken breast, finely chopped or shredded
• 1 ½ cups whole milk ricotta cheese
• 1 cup fresh spinach, finely chopped
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning

For the Sauce:

• 3 cups marinara sauce
• ½ teaspoon dried basil
• ½ teaspoon dried oregano

For the Topping:

• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional)

Step-by-Step Directions

1. Cook the Manicotti Shells
   Bring a large pot of salted water to a boil. Carefully add the manicotti shells and cook according to package instructions until al dente. Stir gently to prevent sticking. Drain and lay the shells flat on a clean kitchen towel to cool.
2. Prepare the Spinach
   If using fresh spinach, sauté it lightly in a skillet over medium heat for 1–2 minutes until wilted. Allow it to cool slightly, then finely chop and squeeze out any excess moisture.
3. Make the Filling
   In a large mixing bowl, combine the chopped chicken, ricotta cheese, mozzarella, Parmesan, egg, minced garlic, salt, pepper, Italian seasoning, and prepared spinach. Stir until well blended and creamy.
4. Prepare the Baking Dish
   Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
5. Fill the Manicotti
   Using a spoon or piping bag, carefully fill each manicotti shell with the chicken and ricotta mixture. Place the filled shells side by side in the prepared baking dish.
6. Add Sauce and Cheese
   Pour the remaining marinara sauce evenly over the filled shells. Sprinkle the shredded mozzarella and grated Parmesan evenly on top.
7. Bake
   Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes, or until the cheese is melted and lightly golden.
8. Rest and Serve
   Allow the manicotti to rest for 5–10 minutes before serving. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!

Notes

• Rotisserie chicken works beautifully in this recipe for added convenience.
• Be careful not to overcook the manicotti shells during boiling—they should remain firm enough to handle.
• For extra flavor, add a pinch of nutmeg to the ricotta filling.
• You may substitute frozen spinach (thawed and well-drained) if fresh is unavailable.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
• This dish freezes well before baking; wrap tightly and freeze for up to 2 months.

Nutritional Information

(Approximate values per serving)

⏰ Prep Time: 20 minutes | 🔥 Baking Time: 40 minutes | ⏳ Total Time: 1 hour
⚡ Calories per serving: 540 kcal | 🍽️ Servings: 6

• Protein: 38 g
• Carbohydrates: 42 g
• Fat: 24 g
• Saturated Fat: 11 g
• Cholesterol: 115 mg
• Sodium: 760 mg
• Fiber: 3 g
• Sugar: 6 g

This Hearty Chicken and Spinach Manicotti with Ricotta provides a balanced combination of protein-rich chicken, creamy cheese, and comforting pasta. Serve it alongside a crisp green salad or lightly roasted vegetables for a complete and satisfying meal. 🥗

There’s a special kind of joy in baking a dish like this—carefully filling each shell, layering the sauce, and waiting as the cheese melts into a golden topping. When it comes out of the oven, fragrant and bubbling, you’ll know you’ve created something truly comforting and memorable.

Gather your loved ones, serve generous portions, and enjoy the warmth that only a homemade baked pasta can bring.

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Bon appétit and happy cooking!