Chicken & Spinach Manicotti: A Comfort Food Classic Reimagined

I remember the first time I had manicotti. It was at a tiny Italian restaurant in my neighborhood, the kind with red-checkered tablecloths and the aroma of garlic hanging thick in the air. While I often opted for spaghetti, the manicotti, plump and oozing with cheese and sauce, always caught my eye. However, my enjoyment was often curtailed by the presence of ricotta cheese, which I wasn’t a huge fan of. That longing for the dish without the ricotta prompted me to create my own version, and this Chicken & Spinach Manicotti is the result – a recipe born from cravings and a desire to create something truly special.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 7
• Yields: 14 Manicotti
• Dietary Type: Dairy-containing

Ingredients

• 2 cups shredded cooked chicken
• 6 ounces baby spinach, finely chopped
• 8 ounces KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA
• 10 ounces Philadelphia Original Cooking Creme or 10 ounces Philadelphia Savory Garlic Cooking Creme
• 1/4 cup shredded parmesan cheese
• 2-3 green onions, finely chopped
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon red pepper flakes
• 3 garlic cloves, minced (omit if using the Savory Garlic Cooking Creme)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces manicotti shells (about 14 noodles)
• 15 ounces Classico Low-Fat Alfredo Sauce (regular Alfredo sauce also works well)

Equipment Needed

• Large Mixing Bowl
• Large Pot
• Colander
• Two 13×9 inch Casserole Dishes

Instructions

1. Preheat your oven to 400°F (200°C). This ensures the manicotti bakes evenly and the cheese melts beautifully.
2. In a large mixing bowl, combine the shredded cooked chicken, finely chopped baby spinach, KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA, Philadelphia Original Cooking Creme (or Savory Garlic Cooking Creme), shredded parmesan cheese, finely chopped green onions, oregano, basil, red pepper flakes, minced garlic (if using), salt, and pepper. Mix thoroughly to ensure all ingredients are well incorporated. The filling should be moist and well-seasoned.
3. Cook the manicotti shells according to package directions. However, I recommend cooking them for about a minute to a minute and a half less than the recommended time. This will result in a firmer noodle that’s easier to stuff without tearing. Think al dente, but even a little firmer.
4. Once the manicotti shells are cooked, immediately drain them in a colander and rinse with cool water. This stops the cooking process and prevents them from sticking together.
5. Spray two 13×9 inch casserole dishes with cooking spray. This prevents the manicotti from sticking to the bottom and makes cleanup a breeze.
6. Carefully stuff each manicotti shell with the chicken and spinach mixture. Use a spoon or your fingers to gently pack the filling into each shell, ensuring they are fully stuffed.
7. Place the stuffed manicotti shells in the prepared casserole dishes, arranging them in a single layer. You may need to divide them between the two dishes depending on their size.
8. Coat the stuffed manicotti evenly with the Alfredo sauce. Make sure each noodle is well-covered. You can use a spoon to spread the sauce or gently pour it over the top.
9. Garnish with additional parmesan cheese and red pepper flakes if desired. This adds extra flavor and visual appeal.
10. Cover the casserole dishes tightly with aluminum foil. This helps to trap moisture and prevent the manicotti from drying out during baking.
11. Bake at 400°F (200°C) for 30 minutes. After 30 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the manicotti is heated through. The internal temperature should reach 165°F (74°C).
12. Remove from the oven and let stand for a few minutes before serving. This allows the filling to settle and makes it easier to serve.

Expert Tips & Tricks

• Make-Ahead Prep: You can assemble the manicotti a day ahead of time. Simply prepare the filling, stuff the noodles, arrange them in the casserole dishes, and cover with foil. Store in the refrigerator and bake as directed when ready to serve. You may need to add a few minutes to the baking time.
• Ingredient Swaps: For a vegetarian version, replace the chicken with sautéed mushrooms or artichoke hearts. You can also use different types of cheese, such as mozzarella or provolone, to customize the flavor.
• Sauce Boost: To add extra flavor to the Alfredo sauce, consider stirring in a spoonful of pesto or a dash of hot sauce.
• Preventing Dryness: If the manicotti starts to dry out during baking, add a little bit of chicken broth or milk to the bottom of the casserole dish. This will help to keep it moist and prevent it from sticking.
• Noodle Troubles: If your manicotti noodles tear easily, try soaking them in warm water for a few minutes before stuffing. This will make them more pliable.

Serving & Storage Suggestions

Serve the Chicken & Spinach Manicotti hot, straight from the oven. Garnish with fresh parsley or basil for a pop of color and flavor. This dish pairs well with a simple side salad and garlic bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.

For longer storage, the manicotti can be frozen for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	213 kcal	N/A
Calories from Fat	38 g	18%
Total Fat	4.3 g	6%
Saturated Fat	1.5 g	7%
Cholesterol	33.1 mg	11%
Sodium	189.9 mg	7%
Total Carbohydrate	26.3 g	8%
Dietary Fiber	1.8 g	7%
Sugars	1.1 g	4%
Protein	16.5 g	33%

Variations & Substitutions

• Gluten-Free: Use gluten-free manicotti shells and ensure all other ingredients are gluten-free.
• Vegetarian: Omit the chicken and add more spinach, mushrooms, or other vegetables. You could also use a plant-based meat substitute.
• Spicier: Add more red pepper flakes or a dash of cayenne pepper to the filling for a spicier kick.
• Creamier: Use heavy cream instead of cooking creme for a richer, more decadent sauce.
• Different Cheese Blend: Experiment with different cheese blends, such as Italian blend or mozzarella and provolone.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, but be sure to thaw it completely and squeeze out any excess moisture before adding it to the filling.

Q: Can I make this recipe without the Philadelphia Cooking Creme?
A: Yes, you can substitute it with ricotta cheese or a mixture of cream cheese and milk. Keep in mind the flavor will change slightly.

Q: How do I prevent the manicotti shells from tearing?
A: Cook them slightly less than the package directions and handle them gently. Soaking them in warm water can also help.

Q: Can I freeze leftover manicotti?
A: Yes, store them in an airtight container in the freezer for up to 2-3 months. Thaw completely before reheating.

Q: What can I serve with Chicken & Spinach Manicotti?
A: A simple side salad, garlic bread, or roasted vegetables are all great options.

Final Thoughts

This Chicken & Spinach Manicotti is more than just a recipe; it’s a culinary hug, a taste of home, and a chance to create something truly comforting. Don’t be afraid to experiment with the ingredients and make it your own. Whether you’re a seasoned chef or a beginner in the kitchen, I encourage you to give this recipe a try. Share your creations with family and friends, and let me know what you think! Buon appetito!