18 Reviews

This was fabulous! I made several changes, because the recipe I was actually hoping to duplicate was Maggiano's Chicken Spinach Manicotti. I doubled the chicken and spinach and eliminated the tomatoes and marinara. I poached and shredded the chicken, and blanched the spinach in boiling water for 20-30 seconds until wilted. I also added about 1/2 cup of asiago/romano/parmesan shredded cheese mixture to the filling. I made my own alfredo sauce, and topped with the 3 oz. Parmesan plus another 3 oz. of the asiago/romano mix. Again, I made a lot of changes but the recipe was a great base and it turned out really wonderful. I think it was even better than the restaurant version!

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Lorelei B. August 30, 2007

Where is the beef, I mean the chicken?? I found the chicken to ricotta ratio to be way off compared to the restaurant's version. I used 1/2 the ricotta cheese & still tasted mostly like ricotta & spinach cannelloni. I think the recipe needs way more chicken (and less ricotta).

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verodcook September 25, 2013

I made this recipe over the weekend. Everyone loved it. And it was easy to make. I used cottage cheese (drained for a couple hours thru cheesecloth) instead of the ricotta and it was fine. Next time I would add some garlic. I might also add some fresh basil to the sauce.

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smithjr10087 March 17, 2010

This is my favorite dish at Macaroni Grill, and when I found this recipe and tried it - with no changes - it was phenomenal! It is very rich, so a little goes a long way. This served with a nice herb foccacia bread and a side salad is a fantastic meal. My husband had one bite and asked when I was going to make it again!

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kat30s October 25, 2008

After eating this at macaroni grill I had to try it myself. The first time I made it with the tomatoes and they were a bit overwhelming but it was still amazing. I've only made this with a homemade alfredo sauce which you must do! Sauté some garlic in butter then when golden add heavy whipping cream until it starts to boil and then reduce heat while continually stirring. then add shredded parm/asiago/Romano as well as basil and oregano. Stir until cheese is melted. You'll never buy alfredo sauce again. The last time I made this dish I put a few spoons of sundried tomato basil in the filling and it is just right. I've made the pasta from scratch a few times and that is fun but the strorebought manicotti works great too.

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Will B. October 04, 2013

Very good, as is. Found as another reviewer did, that egg roll wrappers give the final product a much lighter and delicate quality. Also, instead of combining the marinara and alfredo sauce, I prefer to pour on the marinara and then zig zag the top with the alfredo. Using low fat or fat free cheeses and Ragu light parmesan alfredo substantially reduces the amount of fat in this recipe.

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JimCakalic October 11, 2012

EASY AND DELICIOIUS.. used large wonton papers instead of lasagna noodles. Add fresh garlic and Tastefully Simple's Onion Onion and a little parmesan cheese to the chicken mix.
Dropped the marina sauce on top of the alfredo instead of mixing. Simply delicious and looks elegant. Served with fresh steamed broccoli and fresh sliced pears w/grated cheddar cheese...A good family meal, the kids 8 and 13th loved it...

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dianemwhite January 16, 2011

Love this! I have made it several times with only a couple of changes, homemade noodles, marinara, and alfredo sauces, and omitting the sun dried tomatoes. Excellent, the whole family loves it, thank you so much!! :)

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HippieChic November 16, 2010

Loved this recipe!

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chellek3277 March 25, 2010
Romano's Macaroni Grill Chicken Cannelloni