Spinach and Artichoke Chicken Stuffed Manicotti Pie Recipe

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Marjorie Published: February 21, 2021 Modified: May 31, 2021

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



  • 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


  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!


  • 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
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