Maggiano’s Chicken and Spinach Manicotti Copycat Recipe: Cheese-Filled Pasta With Rich Tomato Sauce

This recipe recreates Maggiano’s signature dish with a homemade touch. The combination of tender pasta, creamy spinach filling, and rich tomato sauce delivers the same comfort and flavor you’d expect from the restaurant.

With simple ingredients and straightforward steps, you’ll achieve a dish that’s just as satisfying as the original. The key lies in layering the flavors and baking until the cheese melts into golden perfection.

Ingredients for Maggiano’s Chicken and Spinach Manicotti Copycat

Recreate the restaurant classic with these authentic ingredients for layered flavors and textures.

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The chicken must be tender and well-seasoned. Boneless, skinless breasts work best here—avoid thighs as they can dry out during baking. Whole milk ricotta is non-negotiable for the creamiest filling, and Trader Joe’s or BelGioioso are reliable brands. For the pasta, no-boil manicotti shells save time and prevent overcooking. Look for shells that are sturdy enough to hold the filling without splitting.

No ricotta? Cottage cheese blended smooth works in a pinch (drain excess liquid first). Swap chicken for ground turkey or Italian sausage if you prefer. The spinach can be frozen (thawed and squeezed dry), but fresh has better texture. For the sauce, Victoria or Rao’s are excellent jarred options. Dried herbs are fine, but fresh basil or oregano would add restaurant-quality depth if available.

Assemble and bake immediately for best results, or refrigerate up to 24 hours before baking. Leftovers keep 4-5 days refrigerated or freeze for 3 months. Reheat covered with foil to prevent drying.

Step-by-Step Instructions for Chicken and Spinach Manicotti

Master this restaurant-quality dish with precise technique and layers of rich flavor.

Step 1: Prepare the Chicken and Spinach Filling

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the 1 lb boneless skinless chicken breasts and cook for 6-8 minutes per side until fully cooked through to 165°F internal temperature. Shred the chicken using two forks once cooled.

In the same skillet, add the remaining 1 tablespoon olive oil and sauté 3 cloves minced garlic cloves for 30 seconds until fragrant. Add the 10 oz fresh spinach and cook until wilted and all moisture has evaporated, about 3-4 minutes. This prevents a watery filling.

Transfer the spinach and garlic to a mixing bowl with the shredded chicken. Add the 15 oz ricotta cheese, 1 cup shredded mozzarella cheese, 0.5 cup grated parmesan cheese, 1 whole large egg, 1 tsp dried basil, 1 tsp dried oregano, 0.25 tsp salt, and 0.25 tsp black pepper. Mix until fully combined.

Step 2: Assemble the Manicotti Shells

Preheat your oven to 375°F. Spread 1 cup marinara sauce evenly across the bottom of a 9×13-inch baking dish. This prevents the manicotti from sticking during baking.

Fill each of the 8 pieces manicotti pasta shells with the chicken and spinach mixture using a spoon or piping bag. I find it easiest to hold each shell vertically and spoon the filling in from the top. Arrange the filled shells seam-side up in the baking dish.

Pour the remaining 2 cups marinara sauce over the shells, ensuring they’re completely covered. Sprinkle the remaining 1 cup shredded mozzarella cheese and 0.25 cup grated parmesan cheese evenly over the top.

Step 3: Bake to Perfection

Cover the baking dish tightly with aluminum foil to trap steam and prevent the cheese from drying out. Bake for 25 minutes at 375°F, then remove the foil and bake for an additional 10-15 minutes.

You’ll know it’s done when the sauce is bubbling at the edges and the cheese has turned golden brown. The manicotti shells should be tender when pierced with a knife, and the filling should be set but still creamy.

Let the dish rest for 5-10 minutes before serving. This allows the cheeses to set slightly, making it easier to serve neat portions without the filling spilling out.

Essential Equipment for This Recipe

Baking Dish Essentials

A 9×13-inch baking dish is non-negotiable for proper heat distribution. I recommend stoneware or ceramic for even cooking—I’ve had great luck with Le Creuset or Pyrex dishes. Avoid metal pans as they can cause hot spots. 🔥

Mixing Bowls

Use a large mixing bowl (at least 3-quart capacity) for your filling. A stainless steel bowl with a wide base makes mixing the chicken, spinach, and cheeses much easier. I prefer Cuisinox for durability and easy cleaning.

Skillet for Cooking

A 12-inch nonstick skillet is ideal for cooking the chicken and spinach. The larger surface area prevents overcrowding. I use Calphalon for even heat distribution. Ensure it’s oven-safe if you plan to use it for other steps.

Piping Bag Option

Filling manicotti shells is easier with a large piping bag or ziplock bag with the corner snipped. This gives you more control than spooning. A 16-inch piping bag works perfectly for this quantity.

Cheese Grater

Freshly grated Parmesan makes a difference. Use a microplane or box grater for the best texture. I recommend OXO’s Good Grips grater for comfort and efficiency. Pre-shredded cheese often contains anti-caking agents.

Aluminum Foil

Heavy-duty aluminum foil is essential for covering the dish during baking. The extra thickness prevents tearing and seals in moisture better. Reynolds Wrap is my go-to brand for consistent results. 💡

Frequently Asked Questions