ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
MealDinnerPastaBaked PastaChickenHigh-FiberLow-SugarHigh-ProteinUnder 1 HourSpecial OccasionStuffedStove TopFusionBakingComfort FoodItalianNorth American

Spinach And Artichoke Chicken Stuffed Manicotti Pie

featured in So Spinach Artichoke Chip is Your Core Personality

Add some Italian-American flair to your dinner table with this spinach and artichoke chicken stuffed manicotti pie. Rich, cheesy filling is stuffed into tender pasta shells and baked until bubbly and golden.

Betsy Carter
Tasty Team
88% would make again
Spinach And Artichoke Chicken Stuffed Manicotti Pie

Inspired by foxvalleyfoodie.com

Ingredients

for 8 servings

  • 24 oz manicotti (680 g), al dente
  • 2 cups artichoke heart (335 g), chopped
  • 2 cups fresh spinach (80 g), chopped
  • 1 cup chicken breast (125 g), cooked, shredded
  • 1 ½ cups ricotta cheese (375 g)
  • 1 cup mozzarella cheese (100 g), grated, divided
  • 1 cup grated parmesan cheese (110 g), grated, divided
  • 2 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 1 cup marinara sauce (260 g)
  • fresh parsley, chopped, for serving

Nutrition Info

  • Calories 467
  • Fat 24g
  • Carbs 38g
  • Fiber 4g
  • Sugar 2g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Cook manicotti a couple minutes under the box instructions.
  2. Drain in a colander, and cut manicotti in half.
  3. Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
  4. In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
  5. Preheat oven to 350°F (180˚C).
  6. Transfer the spinach and artichoke mixture into a piping bag.
  7. Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
  8. Spoon tomato sauce over the filled manicotti.
  9. Top with remaining mozzarella cheese, and parmesan cheese.
  10. Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
  11. Garnish with parsley, if desired.
  12. Enjoy!
  13. All your favorite recipes, stored in one place. Download the Tasty app and never lose a recipe again.

Related Recipes

Spinach And Artichoke Chicken Stuffed Manicotti Pie

Inspired by foxvalleyfoodie.com