Name: Spinach and Artichoke Chicken Stuffed Manicotti Pie Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 24 oz al dente manicotti; 2 cups chopped artichoke heart; 2 cups chopped fresh spinach; 1 cup cooked, shredded chicken breast; 1½ cups ricotta cheese; 1 cup grated, divided Mozzarella cheese; 1 cup grated divided parmesan cheese; 2 minced garlic cloves; to taste salt; to taste pepper; 1 cup marinara sauce; chopped, for serving Fresh Parsley

How To Make Spinach and Artichoke Chicken Stuffed Manicotti Pie

Overloaded with cheesy stuffing made with fresh spinach, artichoke hearts, hearty chicken, this manicotti pie is deliciously topped with a marinara sauce.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

24ozmanicotti,al dente
2cupsartichoke heart,chopped
2cupsfresh spinach,chopped
1cupchicken breast,cooked, shredded
1½cupsricotta cheese
1cupmozzarella cheese,grated, divided
1cupparmesan cheese,grated divided
2garlic cloves,minced
salt,to taste
pepper,to taste
1cupmarinara sauce
fresh parsley,chopped, for serving

Instructions

Cook manicotti a couple of minutes under the box instructions. Drain in a colander, and cut manicotti in half.
Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
Preheat oven to 350 degrees F.
Transfer the spinach and artichoke mixture into a piping bag. Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
Spoon tomato sauce over the filled manicotti. Top with remaining mozzarella cheese, and parmesan cheese.
Cover with foil and bake for about 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
Garnish with parsley, if desired. Enjoy!