Ingredients
8
8 servings
- •24 oz manicotti, al dente
- •2 cups artichoke heart, chopped
- •2 cups fresh spinach, chopped
- •1 cup chicken breast, cooked, shredded
- •1 ½ cups ricotta cheese
- •1 cup mozzarella cheese, grated, divided
- •1 cup grated parmesan cheese, grated, divided
- •2 cloves garlic, minced
- •salt, to taste
- •pepper, to taste
- •1 cup marinara sauce
- •fresh parsley, chopped, for serving
Instructions
- Cook manicotti a couple minutes under the box instructions.
- Drain in a colander, and cut manicotti in half.
- Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
- In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
- Preheat oven to 350°F (180˚C).
- Transfer the spinach and artichoke mixture into a piping bag.
- Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
- Spoon tomato sauce over the filled manicotti.
- Top with remaining mozzarella cheese, and parmesan cheese.
- Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
- Garnish with parsley, if desired.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 467
- Carbohydrate: 38g
- Fat: 24g
- Fiber: 4g
- Protein: 26g
- Sugar: 2g
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