Ingredients
1 (8-oz.) package manicotti
3 c. shredded cooked chicken
1 (10-oz.) package frozen spinach, defrosted and drained
2 1/2 c. ricotta cheese
1 1/2 c. shredded mozzarella, divided
3/4 c. freshly grated Parmesan, divided
1 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes
4 tbsp. butter
2 cloves garlic, minced
1/4 c. all-purpose flour
2 1/2 c. milk
1/2 c. freshly grated Parmesan
Juice of 1/2 a lemon
2 tbsp. freshly chopped parsley, plus more for garnish
Kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat oven to 375°. In a large pot of salted boiling water, cook manicotti until al dente, 5 minutes. Drain.Step 2Make ricotta filling: In a large bowl stir together chicken, spinach, ricotta, 1 cup mozzarella, ½ cup Parmesan, and Italian seasoning. Season with salt, pepper, and a pinch red pepper flakes. Step 3Make alfredo: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more. Pour in milk, whisking constantly, and bring mixture to a simmer. Stir in Parmesan and simmer until sauce thickens, 2 to 3 minutes. Add lemon juice and parsley and season with salt and pepper. Step 4In the bottom of a 9”-x-13” baking dish, spoon a couple scoops of alfredo sauce and smooth into an even layer. Spoon ricotta mixture into manicotti and place into baking dish. Top with remaining alfredo sauce and sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan. Step 5Cover and bake until cheese is melty, 15 to 20 minutes. Step 6Garnish with parsley, to serve.
If you love this recipe, try out our classic Cheese Manicotti!
