This comforting Italian-American classic features tender manicotti shells generously stuffed with a savory mixture of shredded chicken, creamy ricotta, and fresh spinach. The filling is enhanced with aromatic basil and melted Parmesan cheese, then baked until bubbly in a rich low-sodium tomato sauce. The result is a hearty, satisfying main course with a perfect balance of textures: soft pasta, creamy filling, and a lightly browned cheesy top. It’s an excellent choice for weeknight dinners that feel special enough for Sunday supper or family gatherings. The dish reheats beautifully, making it a practical option for meal prep or leftovers. Serve with a simple green salad and garlic bread for a complete, restaurant-quality meal at home.
Pesto Chicken Manicotti
Description
This comforting Italian-American classic features tender manicotti shells generously stuffed with a savory mixture of shredded chicken, creamy ricotta, and fresh spinach. The filling is enhanced with aromatic basil and melted Parmesan cheese, then baked until bubbly in a rich low-sodium tomato sauce. The result is a hearty, satisfying main course with a perfect balance of textures: soft pasta, creamy filling, and a lightly browned cheesy top. It&# 226;ÂÂs an excellent choice for weeknight dinners that feel special enough for Sunday supper or family gatherings. The dish reheats beautifully, making it a practical option for meal prep or leftovers. Serve with a simple green salad and garlic bread for a complete, restaurant-quality meal at home.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Cook manicotti shells according to package directions until al dente; drain well and set aside.
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Thaw frozen spinach if necessary, then squeeze out all excess water thoroughly using a clean kitchen towel or cheesecloth.
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In a large bowl, mix together the ricotta cheese, 1/2 cup of the grated Parmesan cheese, and the egg substitute until smooth.
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Stir in the diced cooked chicken, squeezed spinach, basil, and pepper into the cheese mixture.
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Spoon the chicken and cheese filling into the cooked manicotti shells.
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Place the stuffed manicotti shells in a single layer in a 9x13-inch baking dish (or a pan large enough to hold them all without crowding).
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Pour the tomato sauce evenly over the stuffed shells, ensuring they are mostly covered.
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Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top.
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Cover the dish with aluminum foil and bake for 20 minutes.
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Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and the sauce is bubbling.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 38.3kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 131.7mg6%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 3.7g15%
- Sugars 0.7g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the spinach is thoroughly drained to prevent the filling from becoming watery during baking.
For easier stuffing, you can use a piping bag or a zip-top bag with the corner snipped off to fill the shells.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF until warmed through.
To make this dish vegan, substitute the chicken with a plant-based protein or additional roasted vegetables, and use a vegan cheese alternative.
