Best Manicotti Recipe EVER
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 ounce cream cheese
- 1 15 ounce tub ricotta cheese
- 2 eggs
- 10 ounce frozen spinach thaw, drain, and squeeze the water out
- 8 ounce 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.
Video
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.
Make sure to squeeze all of the water out of the spinach for best results. The filling is easier to manage.
For crispy cheese on top, turn on the broiler at the end until it reaches desired crispness.
Nutrition
Serving: 1.5manicottiCalories: 349kcalCarbohydrates: 31gProtein: 31gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 92mgSodium: 1183mgPotassium: 732mgFiber: 4gSugar: 6gVitamin A: 4709IUVitamin C: 10mgCalcium: 515mgIron: 3mg
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