1/2 Photos of Chicken and Spinach Manicotti or Shells
Chicagoland Chef du Jour's Note:
We were treated to this at a friends house for dinner. Very good! Recipe can easily made ahead and be halved. What I especially like about it it, it is NOT too cheesy! Easy to make and easy to serve. I prefer making the shells for that reason.
My Private Note
Units: US | Metric
- 1 1/2 cups cooked chicken, shredded
- 15 ounces ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, cooked according to package directions, squeezed very well to drain
- 1 1/4 cups half-and-half or 1 1/4 cups whipping cream, divided
- 1/2 cup plain breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces manicotti or 8 ounces jumbo pasta shells, cooked and drained, cooked al dente
- 1 (14 ounce) jar marinara sauce (*may want extra with serving)
- 1 1/2 cups mozzarella cheese, shredded
- 1Preheat oven to 350.
- 2In large bowl, combine chicken, ricotta cheese, spinach, 1/2 cup half and half, bread crumbs, garlic, basil, oregano, salt and black pepper; mix well.
- 3Spread 1/4 C sauce on bottom of 13x9-inch baking dish; Stuff chicken & cheese mixture into manicotti; line up shells in the baking dish.
- 4Combine remaning marinara sauce and remaining 3/4 cup half and half; pour over stuffed manicotti. Top with mozzarella cheese.
- 5Bake 30 minutes or until thoroughly heated.
Browse Our Top Manicotti Recipes
You Might Also Like...View All Manicotti Recipes
Nutritional Facts for Chicken and Spinach Manicotti or Shells
Serving Size: 1 (306 g)
Servings Per Recipe: 7
- Amount Per Serving
- % Daily Value
- Calories 509.3
- Calories from Fat 210
- Total Fat 23.4 g
- Saturated Fat 12.6 g
- Cholesterol 91.0 mg
- Sodium 762.1 mg
- Total Carbohydrate 45.1 g
- Dietary Fiber 4.3 g
- Sugars 7.7 g
- Protein 29.2 g