Spinach and Artichoke Chicken Stuffed Manicotti Pie Recipe

Exploring the infinite possibilities of culinary combinations can lead to truly mouth-watering discoveries. This unique fusion of Spinach and Artichoke Chicken Stuffed Manicotti Pie is one such outcome. Juicy chicken, fresh spinach, and tangy artichoke hearts are all stuffed into manicotti tubes and baked into a pie, resulting in an unforgettable dish that is sure to keep you coming back for more.

Spinach and Artichoke Chicken Stuffed Manicotti Pie Recipe
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Photos of Spinach and Artichoke Chicken Stuffed Manicotti Pie Recipe

The majority of the ingredients in this recipe are easily accessible. However, artichoke hearts may not be a common ingredient in many households. These can be found either fresh or canned in most supermarkets, usually in the canned vegetables aisle. Another ingredient is Manicotti, which are large pasta tubes. You can find them in the pasta section of your grocery store.

Ingredients for Spinach and Artichoke Chicken Stuffed Manicotti Pie

Manicotti: A large, tubular pasta shape that's perfect for stuffing.

Artichoke heart: Tender and flavorful, they add a unique tanginess to the dish.

Spinach: Adds freshness and a pop of color, while also providing a dose of healthy greens.

Chicken breast: Lean, high in protein, and easy to cook. It adds a hearty element to the recipe.

Ricotta cheese: A creamy, mildly sweet cheese that adds richness to the dish.

Mozzarella cheese: Its excellent melting quality makes it perfect for baking.

Parmesan cheese: Adds a sharp, savory flavor.

Garlic cloves: For a hint of aromatic, spicy flavor.

Tomato sauce: Adds moisture and a tangy-sweet flavor.

Parsley: Used as a garnish, it adds a fresh, herby flavor.

One reader, Joann Lind says:

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This spinach and artichoke chicken stuffed manicotti pie recipe is a game-changer! The flavors are incredible, and the dish is so satisfying. It's a perfect blend of creamy and savory, and the presentation is impressive. I highly recommend trying this recipe - it's a winner!

Joann Lind

Techniques Required

How to cook manicotti: Cook manicotti a couple of minutes under the box instructions, drain in a colander, and cut manicotti in half.

How to arrange manicotti in the pan: Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.

How to fill manicotti tubes: Transfer the spinach and artichoke mixture into a piping bag. Fill each manicotti tube about ¾ of the way up with the spinach and artichoke mixture.

How to garnish: Garnish with parsley, if desired.

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
  • cupsricotta 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

  1. Cook manicotti a couple of minutes under the box instructions. Drain in a colander, and cut manicotti in half.

  2. Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.

  3. In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.

  4. Preheat oven to 350 degrees F.

  5. 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.

  6. Spoon tomato sauce over the filled manicotti. Top with remaining mozzarella cheese, and parmesan cheese.

  7. Cover with foil and bake for about 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.

  8. Garnish with parsley, if desired. Enjoy!

Nutrition

  • Calories: 670.08kcal
  • Fat: 23.40g
  • Saturated Fat: 13.05g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 6.73g
  • Polyunsaturated Fat: 1.80g
  • Carbohydrates: 76.02g
  • Fiber: 6.87g
  • Sugar: 5.32g
  • Protein: 38.63g
  • Cholesterol: 84.01mg
  • Sodium: 747.48mg
  • Calcium: 574.89mg
  • Potassium: 729.73mg
  • Iron: 3.18mg
  • Vitamin A: 224.91µg
  • Vitamin C: 13.68mg

Helpful Technique Tip for Preparing This Dish

When filling the manicotti tubes with the spinach and artichoke mixture, it's important to not overstuff them. Overstuffing can cause the tubes to break or the filling to spill out during baking. A good rule of thumb is to fill each tube about ¾ of the way up. This allows for the perfect balance of pasta and filling in each bite.

Time-Saving Tips for Preparing Spinach and Artichoke Chicken Stuffed Manicotti Pie

Prep ahead: Prepare the filling and manicotti a day in advance to save time on the day of cooking.

Use pre-cooked chicken: Utilize pre-cooked rotisserie chicken to cut down on prep time.

Double the recipe: Make a double batch and freeze one for a quick and easy meal in the future.

Organize ingredients: Gather and organize all ingredients and equipment before starting to streamline the cooking process.

Utilize kitchen tools: Use kitchen tools like a piping bag to easily fill the manicotti tubes.

Pre-shredded cheese: Opt for pre-shredded cheese to save time on grating and cleanup.

One-pot cooking: Consider using a single pot for boiling the manicotti and making the filling to minimize cleanup.

Cook in bulk: Cook extra chicken, spinach, and artichokes to use in other recipes throughout the week.

Follow the recipe: Stick to the recipe to ensure a smooth and efficient cooking process.

Clean as you go: Wash dishes and clean up spills as you cook to avoid a big mess at the end.

Substitute Ingredients For Spinach and Artichoke Chicken Stuffed Manicotti Pie Recipe

  • Manicotti - Substitute with cannelloni: Cannelloni is a suitable substitute for manicotti as they are both large pasta tubes that can be stuffed with fillings.

  • Artichoke heart - Substitute with asparagus: Asparagus can provide a similar texture and flavor to artichoke hearts in the dish.

  • Spinach - Substitute with kale: Kale can be used as a substitute for spinach, providing a similar earthy flavor and texture.

  • Chicken breast - Substitute with turkey breast: Turkey breast can be used as a lean and flavorful alternative to chicken breast in the recipe.

  • Ricotta cheese - Substitute with cottage cheese: Cottage cheese can be used as a substitute for ricotta cheese, providing a similar creamy texture and mild flavor.

  • Mozzarella cheese - Substitute with provolone cheese: Provolone cheese can be used as a substitute for mozzarella, providing a slightly sharper flavor and good melting properties.

  • Parmesan cheese - Substitute with Pecorino Romano cheese: Pecorino Romano cheese can be used as a substitute for Parmesan, offering a similar salty and nutty flavor.

  • Marinara sauce - Substitute with arrabbiata sauce: Arrabbiata sauce can be used as a substitute for marinara, adding a spicy kick to the dish.

Presentation Ideas for Spinach and Artichoke Chicken Stuffed Manicotti Pie

  1. Elevate the manicotti: Carefully arrange the stuffed manicotti in the springform pan, ensuring they stand upright and are neatly packed to create a visually appealing presentation.

  2. Garnish with fresh parsley: Sprinkle freshly chopped parsley over the baked manicotti pie to add a pop of vibrant green color and a hint of freshness to the dish.

  3. Create a drizzle design: Use a spoon to create an elegant drizzle pattern of marinara sauce on the serving plate before placing the sliced manicotti pie, adding a touch of artistry to the presentation.

  4. Incorporate edible flowers: Introduce edible flowers, such as nasturtiums or pansies, as a delicate and visually stunning garnish to enhance the overall aesthetic of the dish.

  5. Utilize microgreens: Scatter a handful of microgreens, such as arugula or radish sprouts, on top of the baked manicotti pie to introduce a subtle yet sophisticated element to the presentation.

  6. Accent with balsamic reduction: Drizzle a small amount of balsamic reduction in a decorative pattern around the edge of the serving plate to add a touch of sweetness and elevate the overall visual appeal of the dish.

  7. Create a symmetrical arrangement: Arrange the plated manicotti pie with precision, ensuring a symmetrical and balanced presentation that showcases the layers and textures of the dish.

  8. Use elegant serving ware: Select elegant and refined serving ware, such as a sleek white platter or a rustic wooden board, to complement the colors and textures of the manicotti pie and enhance the overall presentation.

Essential Kitchen Tools for Making This Recipe

  • Piping bag: A tool used for piping or squeezing soft food mixtures, such as the spinach and artichoke filling, into the manicotti tubes.
  • Springform pan: A round baking pan with a removable bottom, used for assembling and baking the stuffed manicotti pie.
  • Colander: A bowl-shaped kitchen tool with holes used for draining the cooked manicotti.
  • Foil: Used to cover the stuffed manicotti pie while baking to prevent excessive browning.
  • Parchment paper: Used to line the springform pan to prevent the manicotti from sticking and for easy removal.

Storage and Freezing Instructions

  • Let the spinach and artichoke chicken stuffed manicotti pie cool completely before storing or freezing.
  • To store in the refrigerator, cover the pie tightly with plastic wrap or aluminum foil and keep it in the fridge for up to 3-4 days.
  • For freezing, follow these steps:
    1. Wrap the cooled pie securely in plastic wrap, ensuring no air pockets remain.
    2. Cover the wrapped pie with a layer of aluminum foil for extra protection against freezer burn.
    3. Label the pie with the date and contents using a freezer-safe marker.
    4. Place the wrapped and labeled pie in the freezer, where it can be stored for up to 2-3 months.
  • To reheat the refrigerated pie, preheat the oven to 350°F (175°C) and bake the pie for 15-20 minutes or until heated through.
  • For frozen pies, thaw overnight in the refrigerator before reheating. Once thawed, bake the pie at 350°F (175°C) for 25-30 minutes or until the filling is hot and the cheese is melted and bubbly.
  • If the pie begins to brown too quickly during reheating, cover it loosely with foil to prevent excessive browning.
  • Avoid refreezing the pie once it has been thawed to maintain the best texture and flavor of the manicotti, chicken, and vegetables.

How To Reheat Leftovers

  • Preheat your oven to 350°F (175°C). Place the leftover spinach and artichoke chicken stuffed manicotti pie in an oven-safe dish and cover it with aluminum foil. Bake for 20-25 minutes or until the filling is heated through and the cheese is melted and bubbly. Remove the foil for the last 5 minutes of baking to allow the top to crisp up slightly.

  • For a quicker option, you can reheat individual portions in the microwave. Place a piece of the manicotti pie on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until the filling is heated through and the cheese is melted. Be careful not to overheat, as this may cause the pasta to become rubbery.

  • If you have an air fryer, you can use it to reheat the manicotti pie and achieve a crispy top. Preheat the air fryer to 350°F (175°C). Place a piece of the pie in the air fryer basket and cook for 3-5 minutes, or until the filling is heated through and the top is crispy.

  • For a stovetop method, place a piece of the manicotti pie in a non-stick skillet over medium heat. Cover the skillet with a lid and heat for 5-7 minutes, or until the filling is heated through and the bottom is slightly crispy. You can add a splash of water to the skillet to create steam and help the filling heat more evenly.

  • Regardless of the reheating method you choose, be sure to check the internal temperature of the filling to ensure it reaches 165°F (74°C) for food safety. If the filling seems dry after reheating, you can add a spoonful of marinara sauce on top to help moisten it.

Interesting Trivia About Spinach and Artichoke Chicken Stuffed Manicotti Pie

Manicotti is a type of pasta that is often stuffed and baked, making it a versatile and delicious option for a variety of fillings.

Budget-Friendly: Is This Recipe Economical for Home Cooking?

This spinach and artichoke chicken stuffed manicotti pie recipe is relatively cost-effective for a household. The main ingredients, such as spinach, artichoke hearts, chicken breast, ricotta cheese, and pasta, are generally affordable and widely available. The addition of mozzarella and parmesan cheese may slightly increase the cost, but the dish yields a substantial amount, making it suitable for a family meal. The approximate cost for a household of 4 people is around $25-$30. Overall Verdict: 8/10.

Is This Dish Healthy or Unhealthy?

The spinach and artichoke chicken stuffed manicotti pie recipe is a delicious and comforting dish, but it may not be the healthiest option due to several factors:

  • The recipe is high in cheese, which can contribute to high levels of saturated fat and calories.
  • The use of marinara sauce may add additional sugar and sodium to the dish.
  • The manicotti pasta is a refined carbohydrate, which can cause blood sugar spikes and provide fewer nutrients compared to whole grain alternatives.

However, the recipe does include some nutritious ingredients, such as:

  • Spinach and artichokes, which are both nutrient-dense vegetables rich in vitamins, minerals, and fiber.
  • Chicken breast, a lean protein source that can help support muscle growth and maintenance.

To make this recipe healthier, consider the following suggestions:

  • Reduce the amount of cheese used or opt for lower-fat cheese varieties to decrease the overall fat and calorie content.
  • Choose a low-sodium, sugar-free marinara sauce or make your own using fresh tomatoes and herbs to control the added sugar and salt.
  • Swap the regular manicotti pasta for whole grain or vegetable-based alternatives to increase the fiber and nutrient content of the dish.
  • Incorporate additional vegetables, such as sautéed mushrooms or bell peppers, to boost the overall nutrient profile and add more flavor and texture to the filling.
  • Use a combination of lean ground turkey and chicken breast to further reduce the fat content while maintaining a good protein source.

By making these adjustments, you can transform this comforting and tasty dish into a more balanced and nutritious meal that still satisfies your cravings for a hearty, cheesy pasta dish.

Editor's Opinion on This Delightful Recipe

The spinach and artichoke chicken stuffed manicotti pie recipe is a delightful fusion of flavors and textures. The combination of tender manicotti, savory chicken, and creamy ricotta cheese, complemented by the earthy artichoke and vibrant spinach, creates a harmonious blend. The addition of mozzarella and parmesan cheese adds a rich, indulgent finish. The dish is well-balanced and visually appealing, making it a perfect centerpiece for a special meal. The recipe's straightforward instructions make it accessible for home cooks, while the use of a springform pan adds a unique twist. Overall, this recipe promises a satisfying and impressive dining experience.

Enhance Your Spinach and Artichoke Chicken Stuffed Manicotti Pie Recipe with These Unique Side Dishes:

Garlic Bread: A warm and crispy garlic bread would complement the creamy spinach and artichoke chicken stuffed manicotti pie perfectly. The garlic flavor will enhance the savory notes of the dish.
Roasted Vegetables: A medley of roasted vegetables, such as bell peppers, zucchini, and cherry tomatoes, would add a pop of color and freshness to the rich and cheesy manicotti pie.
Fruit Salad: A refreshing fruit salad with a mix of seasonal fruits would provide a light and fruity contrast to the indulgent flavors of the stuffed manicotti pie. The sweetness of the fruits will balance out the savory elements of the dish.

Similar Recipes to Try

Savory Beef and Vegetable Stew: This hearty stew is packed with tender beef and a variety of colorful vegetables, creating a comforting and satisfying meal.
Lemon Garlic Roasted Chicken: Juicy and flavorful roasted chicken infused with zesty lemon and aromatic garlic, making it a perfect dish for any occasion.
Mango Coconut Chia Pudding: A refreshing and tropical dessert that combines creamy coconut milk, sweet mango, and nutritious chia seeds for a guilt-free treat.
Spicy Shrimp and Avocado Salad: A vibrant and refreshing salad featuring succulent shrimp, creamy avocado, and a kick of spice, perfect for a light and satisfying meal option.

Appetizer and Dessert Pairings for Spinach and Artichoke Chicken Stuffed Manicotti Pie

Appetizers:
Bacon-Wrapped Dates: Impress your guests with these savory and sweet bacon-wrapped dates. The combination of crispy bacon and tender dates will leave everyone wanting more. Perfect for any gathering or party.
Stuffed Mushrooms: These stuffed mushrooms are a crowd-pleaser and a great way to start any meal. The savory filling and tender mushroom caps make for a delicious bite-sized appetizer that will leave your guests wanting more.
Desserts:
Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This decadent dessert is perfect for satisfying your sweet tooth after a delicious meal.
Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender baked apples and a crispy oat topping. Pair it with a scoop of vanilla ice cream for the ultimate dessert experience.

Why trust this Spinach and Artichoke Chicken Stuffed Manicotti Pie Recipe:

This recipe is a delicious and satisfying dish that combines spinach and artichoke with tender chicken and creamy ricotta cheese. The flavors are perfectly balanced with a hint of garlic and a blend of mozzarella and parmesan cheese. The use of fresh spinach and artichoke ensures a vibrant and wholesome taste, while the addition of marinara sauce brings a rich and savory element. Trust in the quality and combination of these fresh, flavorful ingredients to create a memorable and delightful dining experience.

Have you tried this Spinach and Artichoke Chicken Stuffed Manicotti Pie recipe? Share your experience and any tweaks you made in the Recipe Sharing forum!
FAQ:
How can I make this recipe vegetarian?
To make this recipe vegetarian, you can simply omit the chicken and add more vegetables like bell peppers, zucchini, or mushrooms to the filling. You can also use a vegetarian-friendly cheese alternative to replace the Parmesan and mozzarella cheese.
Can I prepare this dish ahead of time?
Yes, you can prepare this dish ahead of time. You can assemble the manicotti pie, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Just make sure to bring it to room temperature before baking to ensure even cooking.
Can I freeze the spinach and artichoke chicken stuffed manicotti pie?
Yes, you can freeze the spinach and artichoke chicken stuffed manicotti pie. After assembling the dish, cover it tightly with plastic wrap and aluminum foil, then freeze for up to 2-3 months. When ready to bake, allow it to thaw in the refrigerator overnight before baking according to the recipe instructions.
What can I serve with this dish?
This dish pairs well with a fresh green salad dressed with a light vinaigrette, garlic bread, or a side of roasted vegetables. The bright, acidic flavors of a tomato-based salad or the richness of garlic bread complement the flavors of the manicotti pie beautifully.
Can I use a different type of pasta for this recipe?
While manicotti works best for this recipe due to its large size and ability to hold the filling, you can also use jumbo pasta shells or lasagna sheets. If using lasagna sheets, you can layer the filling and roll them up before placing them in the pan. Adjust the cooking time accordingly based on the type of pasta used.

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