Spinach Chicken Manicotti

Spinach Chicken Manicotti

Spinach Chicken Manicotti

This nontraditional manicotti is packed with iron-rich spinach, tender chicken and just a hint of blue cheese for an added flavor bonus. Large shell pasta can be used in place of manicotti for a different shape.


Makes 4 servings


8 uncooked manicotti shells
1/4 teaspoon salt
1/2 teaspoon black pepper, divided
12 ounces boneless skinless chicken breasts
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 container (16 ounces) fat-free cottage cheese
1/2 cup (2 ounces) crumbled blue cheese
4 cloves garlic, minced
1 can (14-1/2 ounces) no-salt-added spaghetti sauce, divided


  1. Cook pasta according to package directions, omitting salt. Drain; set aside.
  2. Meanwhile, fill medium saucepan with water. Add salt and 1/4 teaspoon pepper. Bring to a boil over high heat; add chicken. Reduce heat to medium; simmer, covered, about 30 minutes or until chicken is tender and no longer pink in center. Remove chicken from saucepan. Cool slightly; shred.
  3. Preheat oven to 350°F. Spray 11X7-inch baking pan with nonstick cooking spray; set aside. Combine spinach, cottage cheese, blue cheese, garlic, remaining 1/4 teaspoon pepper and chicken in large bowl. Pour half the spaghetti sauce into bottom of prepared pan. Fill manicotti with chicken mixture; place in sauce in pan. Top with remaining spaghetti sauce. Bake, covered, 20 minutes or until heated through.

Nutritional Information

Calories 557
Calories from Fat 21 %
Total Fat 13 g
Saturated Fat 4 g
Cholesterol 62 mg
Carbohydrate 61 g
Fiber 3 g
Protein 48 g
Sodium 742 mg

Dietary Exchange

Starch 3
Vegetable 3
Meat 4-1/2
Fat 1/2

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