Chicken, Cheese & Spinach Manicotti - Kraft Recipes Top
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Chicken, Cheese & Spinach Manicotti

Prep Time
Total Time

Makes 5 servings

Take an Italian taste tour with our Chicken, Cheese & Spinach Manicotti. This stuffed spinach manicotti can even fit into your healthy eating plan!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
  • Place in 13x9-inch baking dish sprayed with cooking spray; cover with pasta sauce.
  • Bake 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

Special Equipment Needed

Make Ahead

Assemble recipe as directed. Refrigerate up to 4 hours. When ready to serve, bake (uncovered) in 350ºF oven 35 to 40 min. or until heated through. Top with remaining mozzarella; continue as directed.


Substitute fresh parsley for the basil.


  • Makes 5 servings

Healthy Living

  • Good source of calcium
  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

You can feel good about serving your family this tasty low-calorie low-fat meal. Not only is it rich in vitamin A from the spinach, but the shredded cheese and cottage cheese team up to provide calcium.

Nutritional Information

Serving Size Makes 5 servings
Calories 370
Total fat 7g
Saturated fat 3g
Cholesterol 60mg
Sodium 830mg
Carbohydrate 34g
Dietary fiber 4g
Sugars 5g
Protein 38g
% Daily Value
Vitamin A 250 %DV
Vitamin C 10 %DV
Calcium 40 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from To the next level! The flavor are great here. can be taken to the next level. Use raw chicken not cooked. Use ricotta cheese in place of the cottage cheese. Add all the filling ingredients to a food processor to make a smooth paste. Pipe the mixture into the shells using a zip top bag making it much easier! Then cook it at least 45 minutes to cook the chicken through. It comes out divine! Just like the cannelloni at my favorite Italiain restaurant in San Francisco. The smooth filling is much more professional.
Date published: 2016-08-30
Rated 4 out of 5 by from Use raw chicken in food processer and bake longer I made a few changes that I think make this dish outstanding. First use a raw chicken breast and process it a food processer, add in the spinach, etc. (I skipped the egg). I used the tomato based sauce to cover the stuffed shells, baked it 30 minutes and topped the dish with a cup of Alfredo sauce and baked it 30 more minutes with no cover. Yum! The extra baking time was to insure the raw chicken is cooked thru. This makes a smooth filling with and a richer taste.
Date published: 2016-08-02
Rated 4 out of 5 by from My family enjoyed this lighter, healthier version. My family enjoyed this lighter, healthier version. I did have to place foil over this dish and cook and extra 10 min so that the edges of the shells could get steamed and soften up; not b/c I didn't have enough sauce....I should have just distributed it more thoroughly. I may try to drain the cottage cheese a bit before I add it to the mix so that it does not come out with as much juice as it did with my first time cooking this dish. Overall, an excellent dish that I will add to my monthly recipe collection! Also, a wonderful dish to have for a pot luck........
Date published: 2009-06-19
Rated 5 out of 5 by from Delicious! Delicious! Even my husband, king of unhealthy eating and won't touch green stuff normally, enjoyed it. I used the cottage cheese, too. I did have like, way too much filling for 10 manicottis. I used the whole box of 14. I think I might've had more than 1 1/2 cups of chicken though - maybe more like 2 cups - as I didn't really measure. Next time though, I think I'll use shells. It took forever to fill the manicotti. I did use my hands as it was just easier, and it went ok but was just time consuming. I did add some italian seasoning and some pepper to the shell mix as I read a few of the comments that it was bland. I also used a roasted garlic and onion sauce.. mmm. I'll make it again, but it wasn't fast enough to put together to make it frequently.
Date published: 2009-08-17
Rated 5 out of 5 by from So Yummy! So Yummy!Daughter and I piped mixture into manicotti with a small slit in the corner of a sandwich bag. Much easier than shoving the mix in with a spoon! What a mess!!
Date published: 2009-12-01
Rated 5 out of 5 by from This recipe was amazing. This recipe was amazing. My husband hates chicken so I subed lean pork for the chicken and it was great. I do agree with the other posts the noodles did easily fall apart. I cooked the noodles until they were a tad underdone, put them in the fridge to cool then cut the pasta with sizzars layed the noodle flat, stuffed it, rolled it placing seam down in aluim foiled pan, came out perfect. This is the first time I was able to get my two year old to eat a green veggie, he loved it.
Date published: 2010-05-14
Rated 4 out of 5 by from I would give it 3.5 stars if I could. I would give it 3.5 stars if I could. We accidentally used half of the amount of cottage cheese required, but it still turned out fine, just made less. I would make it again, but would try it with cheddar cheese instead for a bit more flavour. I think I would also add some chopped green onion to the filling. I prepared it yesterday and baked it today without any problem (just make sure to cover it all with sauce before putting it in the fridge).
Date published: 2011-11-23
Rated 4 out of 5 by from I am a newlywed that has been raised a healthy eater, unlike my husband. I am a newlywed that has been raised a healthy eater, unlike my husband. He grew up eating fried potatoes and gravy, so I knew cooking for him would be a little tricky once we tied the knot. This recipe was a huge hit in our house. He even took some of the leftovers to work the next day to eat for lunch. I have never used cottage cheese as a substitute for ricotta, so I was a little nervous, but it turned out great. I think the dish would have been a little bland if I didn't season the chicken beforehand. I baked it with parsley, basil, garlic, oregano, and a little red pepper before I chopped in a food processor. I spiced up the sauce, as well, by adding my own seasonings. I also used more garlic than it called for; I love garlic and always add more than necessary. It turned out delicious! Next time, I will probably use fresh spinach instead of frozen.
Date published: 2009-07-08
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