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.
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
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Cook manicotti a couple of minutes under the box instructions. Drain in a colander, and cut manicotti in half.
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Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
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In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
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Preheat oven to 350 degrees F.
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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.
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Spoon tomato sauce over the filled manicotti. Top with remaining mozzarella cheese, and parmesan cheese.
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Cover with foil and bake for about 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
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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
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