Description
Creamy spinach and artichoke chicken-stuffed manicotti baked in Alfredo sauce and topped with melted mozzarella.
Ingredients
Scale
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- 2 cups (about 280g) cooked and chopped chicken breast, boneless and skinless
- 1 cup (about 150g) frozen spinach, thawed and squeezed dry
- 1 cup (about 150g) canned artichoke hearts, drained and chopped
- 2 cups (about 450g) whole milk ricotta cheese
- 8 ounces (about 225g) uncooked manicotti shells
- 4 cups (30 ounces / 850g) Alfredo sauce
- 1 cup (about 113g) shredded whole milk mozzarella cheese
- 1 teaspoon Italian seasoning (blend of oregano, basil, and thyme)
Instructions
- Step 1: Preheat Oven: Set your oven to 350°F (175°C). This ensures proper cooking temperature for even heat distribution and tender pasta shells.
- Step 2: Mix the Filling: In a large bowl, combine the cooked chopped chicken, thawed and drained spinach, chopped artichoke hearts, and Italian seasoning. Gently fold in ricotta cheese until just mixed to keep the texture light and not dense.
- Step 3: Prepare Piping Bag: Transfer the filling mixture into a large ziplock bag. Snip a 1-inch opening at one bottom corner to create a makeshift piping bag, which helps in filling the manicotti shells neatly and efficiently.
- Step 4: Fill the Manicotti: Carefully pipe the filling into each uncooked manicotti shell, taking care not to overfill. Keep the filling slightly plump but avoid spillage during baking by stopping before the shell is completely full. Keep a spoon nearby to assist if shells are difficult to fill evenly.
- Step 5: Add Sauce to Dish: Spread 1 cup (about 7.5 ounces / 212g) of Alfredo sauce evenly on the bottom of a 9×13-inch baking dish. This base layer prevents sticking and keeps shells moist while baking. If the sauce is too thick, add 1–2 tablespoons of water or broth to thin it slightly.
- Step 6: Arrange Stuffed Shells: Place the filled manicotti shells in the dish close together but not touching. This promotes even cooking and prevents drying out.
- Step 7: Top with Sauce: Pour the remaining 3 cups (about 22.5 ounces / 638g) Alfredo sauce over the manicotti shells, covering them completely to maintain moisture and creaminess throughout the bake.
- Step 8: Cover and Bake: Cover the baking dish tightly with aluminum foil and bake for 50–60 minutes at 350°F. The foil traps steam, helping the manicotti cook thoroughly and become tender. Begin checking tenderness around 50 minutes to avoid overcooking.
- Step 9: Broil for Browning: Remove the foil after baking and sprinkle the shredded mozzarella evenly over the top. Switch oven setting to broil and place dish under broiler for 2–3 minutes or until the cheese is melted and lightly browned. Watch closely to prevent burning.
- Step 10: Cool and Serve: Let the baked manicotti rest for about 5 minutes before serving. This rest allows the filling to set slightly, making it easier to serve and preventing burns from hot filling.
Notes
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- Room Temperature: Store in an airtight container and keep on the counter no more than 2 days. Avoid heat and sunlight exposure to maintain quality.
- Refrigeration: Cover baked manicotti tightly and refrigerate up to 5 days. Reheat gently before serving to retain moisture and texture.
- Freezing: Wrap the dish tightly in plastic wrap, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use large, sturdy manicotti shells without cracks to ensure the filling stays inside during cooking.
- Over-mixing the filling can cause a dense texture; combine ingredients gently until just incorporated.
- If the filling overflows, reduce filling volume by about 1 tablespoon per shell next time, preserving shell integrity.
- Add 1–2 tablespoons water or broth to the Alfredo sauce if it seems too thick for even coverage.
- For a crispier cheese topping, broil for 2–3 minutes while closely monitoring to avoid burning.
- If the dish bubbles too vigorously, lower oven temperature slightly near the end of baking to prevent spills.
- Serve with a simple side salad, steamed green beans, or broccoli for balance.
- Pair with gluten-free garlic bread or crusty bread for dipping in the sauce.
- Top servings with extra Alfredo sauce, grated Parmesan cheese, and fresh herbs such as basil or parsley for added flavor and freshness.
- The filling can be used as a stuffing for peppers or zucchini boats as an alternative to manicotti shells.
- Use fresh spinach wilted briefly if preferred over frozen spinach to maintain a brighter color and fresh flavor.
- Choose boneless, skinless chicken breasts cooked by your preferred method; grilling or sautéing adds flavor.
- If using frozen spinach, ensure it is properly thawed and squeezed dry to avoid excess moisture in the filling.
- Select canned artichoke hearts packed in water or brine, avoiding those that taste overly salty or are tough.
- Grate whole milk mozzarella fresh for the topping rather than using pre-shredded to achieve better melting and texture.
- Use a quality Italian seasoning blend containing oregano, basil, and thyme for a harmonious flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg