Chicken, Spinach, and Artichoke Manicotti Recipe
A creamy, low-fat Alfredo sauce tops these manicotti stuffed with ground chicken, spinach, and artichoke for a great comfort dish.
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
This was delicious. Quite a bit of work, but worth it. And, it would be simple to prepare the filling and the sauce ahead of time. In fact, you could assemble the whole thing ahead of time, then just pop it in the oven to bake when you're ready. I think it might also be good with real or artificial crab substituted for the ground chicken.
Manicotti stuffed with chicken, spinach and cottage cheese and baked in a sauce made of cream of chicken soup and sour cream flavored with Italian seasoning.
After stuffing cooked pasta with a tasty blend of spinach, Parmesan, mozzarella and a dash of sugar, arrange tomato sauce and shells in a baking dish and chill overnight. Bake it the next day!
This recipe makes two 9x13-inch pans of delicious manicotti. Bake one tonight and freeze the other for another day, or bake them both to serve a crowd.
Manicotti pasta tubes stuffed with a cheese and sausage filling are easy because you don't need to cook the pasta beforehand. Just stuff and bake them under a layer of sauce.
Large manicotti noodles are stuffed with an aromatic blend of marinated chicken, ricotta cheese, egg, basil, oregano and marjoram. Blanket with a velvety Alfredo sauce, top with mozzarella cheese and bake to perfection.
Hearty tubes of manicotti are stuffed with a rich blend of ricotta and Romano cheeses, spinach, eggs, onion, garlic and thyme, drizzled with a simple tomato sauce, sprinkled with mozzarella and baked until bubbly.