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Meaty Spinach Manicotti Recipe

Meaty Spinach Manicotti Recipe

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. YIELD: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 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


  • 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.

Nutritional Facts

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

Reviews for Meaty Spinach Manicotti

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krysfielder User ID: 5728656 235583
Reviewed 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 User ID: 8214176 221170
Reviewed 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 User ID: 106160 28254
Reviewed 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 User ID: 6300300 85498
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!"

gogrannygo2 User ID: 6640556 44684
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."

Goodrecipehunter User ID: 6180009 35009
Reviewed Aug. 31, 2011

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

aprilsparks User ID: 5854844 85493
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!"

beesis User ID: 5472933 34326
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!"

jenjerry User ID: 5442744 77470
Reviewed Oct. 10, 2010

"This is very good but so much work!"

RD2Cook User ID: 1012768 85479
Reviewed Aug. 2, 2010

"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."

katezito User ID: 4513596 44683
Reviewed Apr. 19, 2010

"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."

wthanh User ID: 4393887 77433
Reviewed Jan. 12, 2010

"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."

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