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Meaty Spinach Manicotti Recipe

Meaty Spinach Manicotti Recipe photo by Taste of Home

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This hearty stuffed pasta dish will feed a crowd. Tangy tomato sauce tops manicotti that's filled with a mouthwatering blend of Italian sausage, chicken, spinach and mozzarella cheese. Be prepared to share the recipe!—Pat Schroeder, Elkhorn, Wisconsin

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Meaty Spinach Manicotti Recipe

Prep: 30 min. Bake: 45 min.

Yield: 14-16 Servings

30 45 75

Ingredients

2 packages (8 ounces each) manicotti shells
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-1/2 cups 2% milk
3/4 cup grated Parmesan cheese
1 pound bulk Johnsonville® Ground Sausage
4 cups cubed cooked chicken or turkey
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 eggs, lightly beaten
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 jars (24 ounces each) spaghetti sauce
1/4 cup minced fresh parsley

Directions

Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells.
Spread 1/2 cup spaghetti sauce in each of two ungreased 13-in. x 9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top.
Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in the filling reads 160°. Sprinkle with parsley. Yield: 14-16 servings.

Nutritional Facts 1 serving (2 each) equals 306 calories, 15 g fat (7 g saturated fat), 90 mg cholesterol, 566 mg sodium, 19 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Meaty Spinach Manicotti in Taste of Home December/January 2001, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Meaty Spinach Manicotti

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Reviewed on Nov. 14, 2012 by dsclay

Gonna make it again! Right after Thanksgiving dinner, the whole family gathered to stuff manicotti. We popped the pans in the freezer and had one for Christmas. Wonderful mix of flavors!

Reviewed on May. 08, 2012 by gogrannygo2

An excellent dish with lots of eye appeal. I agree that the prep time is longer than thirty minutes, more like forty five to fifty minutes because of the number of manicotti shells it fills. The next time I prepare this I will cover the pan loosely with foil to keep the pasta moist.

Reviewed on Aug. 31, 2011 by Goodrecipehunter

Tastes great. Lot's of work. Took me more then 30 minutes to prepare...worth the time tough.

Reviewed on Mar. 03, 2011 by aprilsparks

we tried this recipe when it first came out in Jan. 2001 issue, we love it still and wouldn't change a thing!

Reviewed on Nov. 29, 2010 by beesis

We really enjoyed this tasty dish! A great way to use up turkey leftovers. I made it quite a bit easier by using cooked Rotini in lieu of Manicotti shells; no stuffing of the shells necessary!! I also used fresh baby spinach, rather than frozen spinach. Turned out great! Definitely a keeper!

Reviewed on Oct. 10, 2010 by jenjerry

This is very good but so much work!

Reviewed on Aug. 02, 2010 by RD2Cook

This recipe is delicious! It does take some time, stuffing manicotti shells is always putzie, but definitely worth it. Great dish for guests, it looks fancy and tastes like it too. Half the recipe for a smaller group or freeze the left-overs. It's also a good do-ahead dish, you can prep it, throw it in the frig and bake it just before ready to serve.

Reviewed on Apr. 19, 2010 by katezito

Was very good. But I agree with the previous comment, make this when you have the time to do it, not a quick meal to put together. Will def. be making this again.

Reviewed on Jan. 12, 2010 by wthanh

Don't be fooled by the amount of prep time listed. This required much more than a half hour to prepare. Definitely not a "make when you get home from work" kind of dish, save for weekends when you can take the time.