Meaty Spinach Manicotti Recipe
Meaty Spinach Manicotti Recipe photo by Taste of Home

Meaty Spinach Manicotti Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES:14-16 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES: 14-16 servings

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 Johnsonville® Mild Ground Italian 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Meaty Spinach Manicotti in Taste of Home December/January 2001, p33

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.

Full-Bodied White Wine

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

Reviews for Meaty Spinach Manicotti

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 14, 2012

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!

MY REVIEW
Reviewed May. 8, 2012

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.

MY REVIEW
Reviewed Aug. 31, 2011

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

MY REVIEW
Reviewed Mar. 3, 2011

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

MY REVIEW
Reviewed Nov. 29, 2010

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!

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