Chicken Spinach Ricotta Manicotti Recipe

There’s something incredibly comforting about diving into a plate of homemade manicotti, and this chicken and spinach version is like a cozy, cheesy hug on a plate.

I love to create dishes that are not only delectable but also loaded with nutrients. My Chicken Spinach Ricotta Manicotti combines the lean protein of ground chicken with the robust flavor of Italian seasoning.

The creamy ricotta and superhealthy spinach create a perfect filling, while a topping of marinara sauce and mozzarella cheese completes this virtuous meal.

Chicken Spinach Ricotta Manicotti Recipe Ingredients

• Ground Chicken: High in protein, low fat, lean white meat source.
• Spinach: Rich in iron, vitamins, and antioxidants; boosts immune function.
• Ricotta Cheese: Creamy texture, provides calcium and protein.
• Olive Oil: Heart-healthy fat, enhances flavor, rich in antioxidants.
• Garlic: Adds depth, boosts flavor; offers immune-boosting properties.
• Parmesan Cheese: Adds a sharp, nutty flavor; source of calcium.
• Mozzarella Cheese: Melts smoothly; adds creaminess and calcium.
• Marinara Sauce: Tomato base offers antioxidants and adds savory flavor.

Chicken Spinach Ricotta Manicotti Recipe Ingredient Quantities

• 8 manicotti shells
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

How to Make this Chicken Spinach Ricotta Manicotti Recipe

1. Set your oven to 350°F (175°C) to preheat. Al dente is the doneness level you want for the manicotti shells, so be sure to read the package instructions carefully and follow them to the letter. Drain the shells when they are done and set them aside.

2. In a big frying pan, heat the olive oil over medium heat. Add the onion and sauté until it’s clear and soft, about 3-4 minutes. Add the garlic and cook for another minute.

3. To the skillet, add the ground chicken. Brown and cook the meat all the way through, breaking it up with a wooden spoon, so it doesn’t clump together and so you achieve even cooking.

4. Season the chicken with salt, black pepper, and Italian seasoning. Stir in the thawed, well-drained spinach, and cook for about 2 minutes until heated through.

5. In a huge mixing bowl, blend the thoroughly cooked chicken and spinach mixture with the ricotta cheese, the Parmigiano-Reggiano, and the egg. Make sure to mix well.

6. Cover the bottom of the baking dish with 1 cup of marinara sauce.

7. Stuff each manicotti shell with the chicken and ricotta mixture. Place the filled shells in a single layer in the baking dish.

8. Ensure the shells are well covered by pouring the remaining 1 cup of marinara sauce over them.

9. Evenly sprinkle the top with the shredded mozzarella cheese.

10. Crumble the dish with falling out aluminum and heat in the preconventional oven for 25 minutes at 350 degrees. Dump the unfoiled contents onto a plate and sprinkle with 10 to 15 added minutes of heat. The ingredients should not look too patty-like; texture is key here.

Chicken Spinach Ricotta Manicotti Recipe Equipment Needed

1. Oven
2. Large frying pan
3. Wooden spoon
4. Large pot
5. Colander
6. Large mixing bowl
7. Baking dish
8. Measuring cups and spoons
9. Knife
10. Cutting board
11. Aluminum foil

FAQ

• Can I use fresh spinach instead of frozen?You can absolutely use fresh spinach. Just sauté it until it’s wilted and drain any excess moisture before adding it to the filling.
• Is there a vegetarian version of this recipe?Indeed, replace the ground chicken with finely chopped mushrooms or a meat alternative from plants to turn this into a vegetarian dish.
• Can I make the filling ahead of time?Certainly, the filling can be made a day in advance and kept in the fridge until you’re set to put together and bake the manicotti.
• What if I can’t find manicotti shells?You can replace with big pasta shells or use lasagna sheets rolled with the filling to imitate manicotti.
• How should I store leftovers?Store leftover food in an airtight container for up to 3 days in the refrigerator. Reheat in either the oven or microwave when you are ready to eat.
• Can this dish be frozen?Yes, put the manicotti together but do not bake it. Instead, cover it tightly and freeze it for 1 to 2 months. When you are ready to serve, thaw it in the refrigerator and bake it as directed, adding more time if necessary.

Chicken Spinach Ricotta Manicotti Recipe Substitutions and Variations

Large pasta shells or cannelloni shells: These can be used in place of manicotti shells.
Substitute crumbled tofu for a vegetarian option. Use ground turkey instead. Ground chicken.
Cottage cheese or mascarpone cheese can serve as a substitute for ricotta cheese.
Parmesan cheese: Substitute with Pecorino Romano or non-dairy nutritional yeast for a dairy alternative.
Provolone cheese or a dairy-free mozzarella alternative can take the place of mozzarella cheese.

Pro Tips

1. Prevent Overcooking the Pasta When cooking the manicotti shells, aim for just shy of al dente since they will continue cooking in the oven. Slightly undercooking ensures they don’t become too soft and difficult to fill.

2. Squeeze Excess Water from Spinach After thawing the spinach, make sure to squeeze out any excess water. This prevents the filling from becoming watery and ensures a rich, cohesive texture.

3. Cool the Filling Let the chicken and spinach mixture cool slightly before mixing with ricotta and egg. This prevents the egg from cooking prematurely and helps the filling bind better.

4. Use a Piping Bag For easier manicotti stuffing, use a piping bag or a resealable plastic bag with a corner cut off. This method makes it less messy and ensures an even distribution of filling.

5. Cover with Foil Tightly When baking, cover the dish tightly with aluminum foil. This traps steam and helps cook the pasta and meld flavors together more effectively. Be sure to remove the foil in the last 10-15 minutes to achieve a nicely browned cheese topping.