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Spinach And Artichoke Chicken Stuffed Manicotti Pie
4.4
(57)
Cook Time
-
Total Time
-
Yield
8 servings
Ingredients
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 373
Fat 15g
Carbs 34g
Fiber 3g
Sugar 2g
Protein 24g
How to Make It
1. Step
Cook manicotti a couple minutes under the box instructions.
2. Step
Drain in a colander, and cut manicotti in half.
3. Step
Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
4. Step
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. Step
Preheat oven to 350°F (180˚C).
6. Step
Transfer the spinach and artichoke mixture into a piping bag.
7. Step
Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
8. Step
Spoon tomato sauce over the filled manicotti.
9. Step
Top with remaining mozzarella cheese, and parmesan cheese.
10. Step
Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
11. Step
Garnish with parsley, if desired.
12. Step
Enjoy!
Tags
Low-Sugar
Special Occasion
Dinner
Comfort Food
Fusion
Italian
American
Bake
Stove Top
Baking Pan
Measuring Spoons
Dry Measuring Cups
Oven
Cutting Board
Stuffed
Oven Mitts
Tongs
Chef's Knife
Liquid Measuring Cup
Parchment Paper
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