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.

Quick Info

⏱️ 60 min • 🍽️ 8 servings • ⭐ 87%

Nutrition

369 cal • 20g protein • 35g carbs • 16g fat

Tags

[North American] • [Dinner] • [Fusion] • [Under 1 Hour] • [High-Protein] • [Low-Sugar] • [High-Fiber]

Ingredients

• 24 ounces manicotti, al dente
• 2 cups artichoke hearts, chopped
• 2 cups spinach, chopped
• 1 cup chicken breast, cooked, shredded
• 1½ cups ricotta cheese
• 1 cup grated mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 cloves garlic, minced
• Salt, to taste
• Pepper, to taste
• 1 cup marinara sauce
• Parsley, chopped, for serving

Instructions Preview

1. Cook manicotti a couple minutes under the …
2. Drain in a colander, and cut manicotti in …
3. Arrange manicotti tubes upright in a parch…

…and 9 more steps

---

Recipe by: Betsy Carter • From: Tasty