Maggiano’s Chicken and Spinach Manicotti Copycat Recipe

If you’ve ever craved the rich, creamy goodness of Maggiano’s Chicken and Spinach Manicotti but didn’t want to leave the comfort of your home, you’re in luck. I’ve crafted a copycat recipe that captures the savory flavors and homestyle feel of this Italian favorite.

Picture tender manicotti shells filled with a delicious blend of seasoned chicken, fresh spinach, and three kinds of cheese, all baked to bubbly perfection.

Making this dish at home isn’t as daunting as it might seem. With simple ingredients and easy-to-follow steps, you can bring a slice of Italian comfort food to your own kitchen.

It’s a delightful meal that brings joy to any dinner table, whether it’s a family gathering or a special occasion.

Curious about how to create this comforting dish yourself? Let’s dive into the ingredients and straightforward preparation that makes this Chicken and Spinach Manicotti so special. Your taste buds are in for a treat!

Key Takeaways

• This recipe recreates Maggiano’s Chicken and Spinach Manicotti at home.
• Uses simple ingredients and easy steps for a comforting Italian dish.
• Perfect for family dinners or special occasions.

Ingredients Overview

When making Maggiano’s Chicken and Spinach Manicotti, choosing the right ingredients is essential. I’ve broken down the components into four main categories to ensure you have everything you need to prepare this delicious dish.

Pasta and Cheeses

For the pasta, you’ll need manicotti shells. They will be filled with a blend of cheeses and other ingredients.

The key cheeses are ricotta, mozzarella, and grated Parmesan.

Ricotta cheese adds a creamy texture, while shredded mozzarella provides that gooey, melty goodness. Grated Parmesan is essential for a rich, savory flavor. If you like, you can also add shredded Italian blend cheese for extra flavor.

Summary:

• Pasta: Manicotti shells
• Cheeses: Ricotta, mozzarella, grated Parmesan, optional Italian blend cheese

Proteins and Vegetables

This recipe combines the flavors of chicken and spinach. You can use either cooked chicken breast or rotisserie chicken. Chicken should be shredded or diced.

Spinach is another vital ingredient. You can use either fresh spinach leaves or frozen spinach. Cook the spinach until wilted before adding it to the filling.

Additional vegetables like mushrooms can also be included if you want to add more flavor and texture.

Summary:

• Proteins: Chicken breast, rotisserie chicken
• Vegetables: Fresh spinach, frozen spinach, optional mushrooms

Sauces and Seasonings

For the sauces, you’ll need marinara sauce and alfredo sauce.

Marinara sauce goes over the filled manicotti shells, while alfredo can either be mixed into the filling or drizzled on top.

Seasoning is crucial. You’ll need garlic, salt, pepper, oregano, and basil.

Fresh parsley is also a great addition for garnish. Using a mix of these spices elevates the dish’s flavor.

Summary:

• Sauces: Marinara sauce, alfredo sauce
• Seasonings: Garlic, salt, pepper, oregano, basil, fresh parsley

Additional Ingredients

To complete the filling, mix in eggs. They help bind the mixture together.

Nutmeg can be added for a hint of sweetness. Season with cayenne pepper or red pepper flakes if you like some heat.

Adding a touch of butter when prepping the spinach or as part of the sauce can also enhance the flavor.

Minced onion and extra spices, like garlic powder and chives, can be incorporated for more depth.

Summary:

• Binding: Eggs
• Extra flavor: Nutmeg, cayenne pepper, red pepper flakes
• Enhancements: Butter, minced onion, garlic powder, chives

Preparation Steps

This recipe will guide you through creating a delicious chicken and spinach manicotti. We’ll break down the entire process into three main parts: creating the filling, stuffing the manicotti, and assembling the dish.

Creating the Stuffing

First, start by preparing the chicken. Cook boneless chicken breasts in a large skillet over medium-high heat until they’re fully cooked. Once done, shred the chicken using two forks.

Next, sauté fresh spinach in a bit of olive oil until it wilts.

In a large mixing bowl, combine the shredded chicken, cooked spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, salt, and pepper. Mix everything until it’s well combined.

The mix of three kinds of cheese creates a rich and creamy stuffing perfect for the manicotti.

Filling the Manicotti

To prepare the manicotti tubes, boil them in a large pot of salted water until al dente, about 6-7 minutes. After draining, lay them out on a baking sheet to cool slightly.

To fill the tubes, use a piping bag or spoon. Carefully stuff each manicotti shell with the chicken and spinach mixture.

Make sure the tubes are fully stuffed and not torn. If you don’t have a piping bag, you can use a small spoon to fill the tubes gently.

Assembling the Dish

Preheat your oven to 350°F (175°C).

In a 9×13-inch baking dish, spread a layer of marinara or Alfredo sauce to prevent sticking. Then, place the stuffed manicotti tubes seam side down in the dish.

Pour more sauce over the top and spread it evenly. Then, sprinkle additional mozzarella and Parmesan cheese on top.

Cover the dish with aluminum foil, then bake it in the preheated oven for about 30 minutes.

After removing the foil, bake it for another 10-15 minutes until the cheese is bubbly and golden. This final step ensures the manicotti is deliciously cheesy and flavorful.

Baking and Serving

After stuffing the manicotti pasta with the chicken and spinach mixture, place the filled shells in a greased 9×13-inch baking dish.

Pour a generous amount of tomato sauce over the top, spreading it evenly to cover each piece.

Preheat the oven to 375℉. Then, cover the baking dish with aluminum foil to keep the heat in and ensure even cooking. The cook time is about 30-35 minutes. The goal is for the cheese to melt and the sauce to bubble.

Once the manicotti has baked, remove the aluminum foil and let it bake for another 10 minutes. This helps give the top a nice golden color.

While the dish is finishing up, prepare a simple salad or bruschetta as sides.

When ready, take the manicotti out of the oven and let it rest for a few minutes.

For serving, plate the manicotti and add a sprinkle of fresh parmesan or basil as garnish.

For a complete meal, I often pair this dish with baked ziti or serve it at a dinner party. It makes for a cozy and satisfying meal for any occasion.

Frequently Asked Questions

Cooking chicken and spinach manicotti can be a rewarding experience. Here are specific tips for achieving the best results, from making a creamy sauce to storing leftovers.

How can I achieve a creamy texture for my chicken and spinach manicotti sauce?

Using a mix of ricotta, Parmesan, and mozzarella can make your sauce lusciously creamy.

Another trick is adding a bit of heavy cream to the tomato or Alfredo sauce. It helps balance the flavors and enhances the creaminess.

What are the best cheeses to use when making a chicken and spinach manicotti?

In my experience, ricotta, mozzarella, and Parmesan are essential cheeses.

Ricotta gives a smooth texture, mozzarella adds gooeyness, and Parmesan brings a sharp, nutty flavor. These three create a perfect combination.

What are some tips for perfectly cooking the pasta for manicotti?

Cook the manicotti until it’s al dente, so it doesn’t become mushy when baked.

Use plenty of salted water, bring it to a rolling boil, and stir occasionally to prevent sticking. Then, drain and let it cool slightly before filling.

Is there a low-calorie version of chicken and spinach manicotti that still tastes indulgent?

Yes! Swap regular ricotta for part-skim ricotta, use less cheese overall, and consider using a marinara sauce instead of a cream-based one.

You can also add more veggies to increase volume without adding many calories.

Can I prepare chicken and spinach manicotti ahead of time, and how should I store it before baking?

You can definitely prepare it ahead.

Assemble the dish, cover it tightly with aluminum foil or plastic wrap, and refrigerate for up to 24 hours.

When ready to bake, remove it from the fridge and let it sit at room temperature for 15-20 minutes.

What are some recommended side dishes to serve with chicken and spinach manicotti?

A fresh Caesar salad or a simple mixed greens salad with vinaigrette pairs well with chicken and spinach manicotti.

Garlic bread or a loaf of crusty Italian bread can complement the dish and soak up any extra sauce.