This Manicotti pasta recipe is cheese baked perfection and easy to make with a flavorful filling packed with cheese, chicken and spinach. The yummy manicotti pasta shells have an easy to make meat filling that's cheesy chicken spinach deliciousness. These are great for feeding a crowd or a cozy night in.
These delicious Manicotti pasta shells are great year round but have a special warm coziness during the cooler months.
This was inspired by our Cheesy Spaghetti Squash Boats and pairs perfectly with some Air Fryer Asparagus.
Ingredients
- manicotti pasta shells
- shredded chicken
- marinara sauce
- cream cheese
- mozzarella cheese
- parmesan cheese
- ricotta cheese
- eggs
- frozen spinach, thawed
- parsley
- oregano
- basil
- garlic powder
- salt
- pepper
- red pepper flakes (optional)
Instructions
1. Preheat oven to 350* F. Wring out thawed spinach using a paper towel. In a large bowl put in the parmesan cheese, mozzarella cheese, cream cheese and ricotta cheese, eggs, spinach and spices. Stir with a spatula to combine. Stir in the chicken.
2. Place the mixture in a gallon size Ziploc bag and snip a corner off. I've found that around a ½" diameter hole works well for me. Too small, and it comes out too slowly, too big and it gets messy.
3. Pour 2 cups marinara sauce at the bottom of a 9x13 or equivalent sized pan. Place the hole of the bag inside one end of the manicotti and fill with the cheese mixture to the end. If it didn't fill the other end, flip it around a fill the other side using the same method.
4. Place the manicotti into the pan on top of the sauce and repeat until all the manicotti shells are full. Top with an additional 2 cups of marinara sauce. Sprinkle mozzarella and parmesan cheese on top, to taste. Cover the pan with aluminum foil and bake at 350*F covered for 45 minutes. Uncover and bake an additional 15 minutes, or until cheese has reached desired meltiness/ crispness.
Hint: As I've made this, I've discovered that wringing out all the water from the spinach makes a big difference. I usually squeeze out what I can by hand, then roll it in a paper towel and wring it tightly until it stops leaking water. After doing this, the spinach will be clumped together. Break it up before adding it in.
Substitutions
- Italian Sausage- switch the shredded chicken for ½ pound cooked Italian Sausage.
- Alfredo- follow all the directions above, except use your favorite Alfredo sauce instead of marinara sauce.
Variations
- Extra Easy- skip the spices (it will be less flavorful but still delicious) and make as otherwise directed
- Spicy- add an extra 1 ¼ teaspoons (for 1 ½ teaspoons total) of chili pepper flakes
- Stuffed Jumbo Shells- boil the shells about 7 minutes, until they are flexible, but not longer or they are too difficult to work with! Drain the shells and complete everything else as normal.
Storage & Make Ahead
The filling stores in the freezer beautifully. When I make this, I often make a double batch of the filling and store half of it in the freezer to use in the future. Thaw in the refrigerator for 24 hours to use the filling this way.
These also make a great freezer meal: Make the whole thing other than baking it. Cover with foil and store in the freezer until ready to use. Add an additional 30 minutes of covered baking time.
Leftovers: Store in the refrigerator in an airtight container for up to 5 days.
Equipment
Top Tip:
Don't be afraid of the red pepper flakes if you don't like spicy things. The heat it adds is extremely minimal, and it really develops the flavor beautifully.
Print
Best Manicotti Recipe EVER
- Total Time: 1 hour 15 minutes
- Yield: 6-9 servings 1x
Description
This best ever easy homemade chicken spinach manicotti recipe is baked cheese pasta shells perfection. It's easy to make and loved by everyone!
Ingredients
- 1 package manicotti shells (12-14), uncooked
- 4 ½ cups marinara sauce
- 2 cups grated mozzarella cheese, plus more to put on top
- ½ cup grated parmesan cheese, plus more to put on top
- 4 oz. cream cheese
- 1 15 oz. tub ricotta cheese
- 2 eggs
- 10 oz. frozen spinach, thaw, drain, and squeeze the water out
- 8 oz. shredded chicken
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
Instructions
- Wring out all the water from the spinach. I usually squeeze out what I can by hand, then roll it in a paper towel and wring it tightly until it stops leaking water. After doing this, the spinach will be clumped together. Break it up before adding it in.
- Combine all of the cheeses, eggs, spinach, shredded chicken and spices into a large bowl and mix well with a spatula.
- Place the mixture in a gallon size Ziploc bag and snip a corner off. I've found that around a ½" diameter hole works well for me.
- Pour 2 cups marinara sauce at the bottom of a 9x13 or equivalent sized pan.
- Place the hole inside one end of the uncooked manicotti pasta shell and fill with the cheese mixture to the end. If it didn't fill the other end, flip it around and fill the other side. There is plenty of filling, so don't be scant!
- Place the manicotti into the pan and repeat until all the manicotti pasta shells are full.
- Top with an additional 2 ½ cups marinara sauce.
- Top with mozzarella and parmesan to taste (we like ours cheesy).
- Cover the pan with aluminum foil. Bake at 350 covered for 45 minutes, then 15 minutes uncovered or until cheese reaches desired doneness.
- Enjoy!
Notes
The filling stores in the freezer beautifully. Sometimes I make a double batch and save the leftover filling to use in the future.
This makes a great freezer meal! Complete steps 1-8 then cover and put in the freezer. On day of use, don't thaw, just bake 30 minutes longer, covered.
These make great leftovers! Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: dinner
- Method: baking
- Cuisine: Italian
Keywords: chicken spinach manicotti, manicotti, manicotti recipe, manicotti shells, manicotti pasta, baked manicotti, homemade manicotti,
Make a delicious filling of cheeses, spinach and chicken. Pour marinara sauce on the bottom of your pan, fill manicotti pasta and place on top. Top with more marinara and parmesan cheese. Bake covered for 45 minutes, then 15 minutes uncovered.
Bake at 350*F covered for 45 minutes, then 15 minutes uncovered.
Bake covered with aluminum foil for 45 minutes, then 15 minutes uncovered, or until cheese reaches desired meltiness.
Place filling in a large ziploc bag. Cut a hole in one corner, ½" in diameter. Place bag next to hole of uncooked manicotti shell then squeeze filling into it. If it doesn't go all the way to the other end, repeat on the other end.
Jacob Winegardner
This was a really good recipe. I've made stuffed manicotti before and it's always been a little blah. This one was really really falvorful and tasty
★★★★★
Jess
This manicotti is full of all the right things! Amazing recipe!
★★★★★
Shadi Hasanzade
Easy and delicious, this manicotti recipe is a keeper. I know I’m going to make it over and over again! My kids loved it and didn't complain about the spinach! meat, cheese, noddles, spinach...kids love it.... Thank YOU!
★★★★★
Zach
I turned it into a lasagna because I couldn't find manicotti or jumbo shells, but it was SOOOO good. Absolutely amazing. This will definitely be a stable in my house.
★★★★★
Beth
This is one of the best manicotti recipes I've ever made! I was interested when I saw it included chicken, and I'm so glad I tried it.
★★★★★
Dannii
We can never have too many pasta recipes in our house and everyone loved these stuffed manicotti pasta shells. So much flavour and really filling too.
★★★★★
Claudia Lamascolo
This manicotti recipe was delicious we will make them again! It was a big hit for my sons birthday with it's cheesy baked goodness!
★★★★★