Manicotti with Chicken Stuffing and Spinach

Servings: 4

Prep Time: 20 min

Cook Time: 30 min


Olive Oil

1 (1 1/4 lbs) pack; ground chicken

1/2 cup; yellow onion, chopped

1 cup; spinach (cooked, drained, and chopped)

1 egg

1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

1/4 cup of parmesan cheese

1 cup; (8 oz) fresh mozzarella cheese, diced

2 tsp; fresh basil

Salt & pepper for taste

10 manicotti tubes

Tomato Sauce:

Olive Oil

2 cloves; garlic, chopped

1/2 cup; yellow onion, chopped

2 1/2 cups (28 oz diced tomatoes)

3 tsp; fresh basil

Salt & pepper to taste


  • Use a large pot 3/4 full of salted water to boil. Add manicotti tubes and cook until almost al dente, about 8 minutes. Drain them, rinse under cold running water and drain again.
  • In a frying pan over medium heat, warm the olive oil. Add ground chicken and onion to cook, breaking up the chicken with a spatula for about 10 minutes. Add salt & pepper for taste. Transfer to a large bowl and let to cool for 10 minutes.
  • Put the spinach in a fine sieve and press firmly with the back of a spoon to remove excess liquid. Add to chicken, along with mozzarella, Parmesan cheese, and egg basil. Add salt & pepper to taste. With wooden spoon, beat vigorously to blend.
  • In a separate pan, add olive oil over medium heat; add garlic & onions. Stirring gently, cook until tender and translucent. Add tomatoes, cover and cook for about 5-10 minutes on low heat. Finally add basil, salt & pepper for taste.
  • Preheat over to 325° F. Spread about 1 cup of tomato sauce over the bottom of baking dish. Using a small spoon; stuff each tube with about 1/3 cup of the chicken stuffing. Arrange in a single layer in baking dish and spoon the remaining sauce over the top. Cover with aluminum foil and bake for about 30 minutes.
  • Remove from over and uncover the dish. Let stand for minutes before serving.

This recipe comes courtesy of:
Juana Flores - 3rd Place Winner - Mrs. Cubbison's Recipe Contest 2007
Los Angeles Trade Tech Culinary School's 10th Annual Student Chef Thanksgiving Stuffing Cook-Off