Save on Pinterest

Meaty Spinach Manicotti

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


  • 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 Italian sausage
  • 4 cups cubed cooked chicken or turkey
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 large eggs, lightly beaten
  • 1 cup shredded part-skim mozzarella cheese
  • 2 jars (24 ounces each) spaghetti sauce
  • 1/4 cup minced fresh parsley


  • 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 13x9-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.
Nutrition Facts
2 each: 306 calories, 15g fat (7g saturated fat), 90mg cholesterol, 566mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 22g protein.

Recommended Video


Click stars to rate
Average Rating:
  • krysfielder
    Oct 25, 2015

    I only used 1 pkg of spinach, there's no way my family would've eaten it with 2! I also prefer ground turkey or ground beef in it instead of the cubed chicken or turkey. With those adjustments we really enjoyed it. The white sauce on top is really good.

  • brandynicholesmith
    Feb 23, 2015

    It was good but it calls for waaaaay too much spinach. Will make it again but with half of the spinach.

  • SallyJ
    Oct 9, 2014

    I made this a day ahead as I figured the prep time was way off and it was. I must have filled my shells more than they did because I didn't have enough filling for 2 boxes of shells so next time I will 1/2 the recipe.

  • dsclay
    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!

  • ellenshiromizu
    Jun 10, 2012

    No comment left

  • gogrannygo2
    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.

  • laura70
    Apr 29, 2012

    No comment left

  • Goodrecipehunter
    Aug 31, 2011

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

  • aprilsparks
    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!

  • beesis
    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!