Chicken & Spinach Manicotti

Recipe by Chef Toujours

I LOVE Italian/pasta foods; however, I am NOT a fan of ricotta and cottage cheese! So, unfortunately there are times when I see something I really want to try but don't not knowing, OR knowing, what cheeses were used. So, after seeing this item at an Italian restaurant (which I didn't order because it contained ricotta cheese) I decided to create my own version by "borrowing" bits and pieces of recipes to create this dish...a DEFINITE family favorite! ENJOY =)

Top Review by Amanda K.

Loved it im making it again tonight

Ingredients Nutrition

  • 473.18 ml shredded cooked chicken
  • 170.09 g Baby Spinach (finely chopped)
  • 226.79 g KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA
  • 283.49 g Philadelphia Original Cooking Creme or 283.49 g Philadelphia Savory Garlic Cooking Creme
  • 59.14 ml shredded parmesan cheese
  • 2-3 stalk green onions (finely chopped)
  • 4.92 ml oregano
  • 4.92 ml basil
  • 4.92 ml red pepper flakes
  • 3 garlic cloves (omit if using the Low-Fat Garlic cooking creme)
  • 1.23 ml salt
  • 1.23 ml pepper
  • 226.79 g manicotti (14 noodles)
  • 425.24 g classico low-fat alfredo sauce (also good with regular sauce)


  1. Preheat oven to 400°F.
  2. Combine all ingredients (top 12 items) in large mixing bowl. Cook manicotti “per package directions” (I actually cook the manicotti for about a minute to a minute and a half LESS than what is directed for a firmer noodle – easier to stuff!). Drain and rinse pasta with cool water.
  3. Spray 2 – 13 x 9 casseroles w/cooking spray and place well-stuffed manicotti in casseroles.
  4. Coat manicotti with Alfredo sauce.
  5. Garnish with additional Parmesan and red pepper flakes if desired.
  6. Cover casseroles with foil and bake at 400 oF for 30 minutes.

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