This is a sponsored post written by me on behalf of Classico Riserva for IZEA. All opinions are 100% mine.
Spinach Artichoke and Chicken Manicotti is filled with the big flavors of spinach artichoke dip, and topped with a robust pasta sauce, creating a hearty dish your whole family will love!
I remember once while in college, my girlfriend at the time thought it would be romantic if I made her a spaghetti dinner with homemade pasta sauce. What she didn’t realize is that it would also be largely inedible. Back in those days adept cooking to me was more closely akin to wizardry than it was to any obtainable result I could hope to achieve. That night we dined on what became a romantic spaghetti soup, generously devoid of flavor. It was divine.
Where was a bottle of the good stuff when I needed it? Seriously, even now that I am confident tackling any cuisine in the kitchen, I still don’t make my own pasta sauce. I prefer my pasta dinners, like this Spinach Artichoke and Chicken Manicotti, to be hassle free affairs. Plus, if you know what to look for, there are some superb pasta sauces you can purchase. Classico Riserva is a new line of premium pasta sauce that just hit the market, and quite honestly its flavor is exceptional.
I was excited to cook with Classico Riserva because the sauce is generously hearty, with plenty of chunky vegetables, it doesn’t pour out into a runny mess. This means more flavor from their balanced blend of herbs and spices and sweet vine ripened tomatoes in every bite! Plus, if you read food packaging, like me, you’ll be happy to find only ingredients you recognize, such as extra virgin olive oil, listed on the jar! That is always a big deal to me.
Classico Riserva is available in five varieties: Marinara, Eggplant & Artichoke, Roasted Garlic, Arrabbiata and Puttanesca. I chose the Eggplant & Artichoke as the perfect complement to this Spinach Artichoke and Chicken Manicotti. Each manicotti is filled with a generous mixture of chicken and spinach artichoke dip, the Classico Riserva Eggplant & Artichoke perfectly ties all of the flavors of this recipe together! Right now you can win your own bottles of Classico Risevra! I want to hear how you would use the flavors of Classico Riserva to elevate your meals! Post your recipe ideas in the comments below for a chance to win! I may even cook your dish for a future post if you include detailed instructions!
Two winners will be chosen a week from this posting.
In the meantime, let’s inspire your taste buds with this Spinach Artichoke and Chicken Manicotti. The manicotti is bathed in a generous blanket of Classico Risevra Eggplant & Artichoke pasta sauce and melted mozzarella, while creamy spinach artichoke dip and tender shredded chicken fills each bite! This is hearty Italian fare your whole family will love!
You can use pre-made spinach artichoke dip if you prefer, however I have a fantastic recipe for spinach artichoke dip if you choose to me your own. My recipe also yields the exact amount of spinach artichoke dip needed to make this Spinach Artichoke and Chicken Manicotti!
Spinach Artichoke and Chicken Manicotti
- 8 oz package manicotti 14 rolls
- 24 oz pasta sauce
- 3 cups Spinach Artichoke Dip
- 1 cup shredded chicken ~ 1 chicken breast
- 1 cup shredded mozzarella cheese
- Preheat oven to 375 degrees
- Boil manicotti according to package instructions, until al dente.
- Remove from water and set aside.
- While manicotti boils combine shredded chicken and spinach artichoke dip.
- Spread ½ cup pasta sauce on bottom of a 9x13" baking dish.
- Stuff chicken mixture into each manicotti roll and place in baking dish. If manicotti tears, add filling inside and place the torn side facing down in pan.
- Spread remaining pasta sauce evenly across the top of the filled manicotti and top with shredded cheese.
- Bake uncovered for 20-30 minutes, or until cheese is melted and starting to brown.
- Remove from oven, let cool for 5 minutes and serve.
Don’t forget to check out the full line of Classico Riserva Pasta Sauce and post your recipe idea in the comments below for your chance to win!
If you enjoyed reading my Spinach Artichoke and Chicken Manicotti recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
I made this for dinner along with a lemon poppyseed pound cake with huckleberry marmalade for dessert, It was very good. I would add more cheese if I make it again though.
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Like the others, it looked good. Tried it. Way too rich and not enough chicken. Sorry
Fox Valley Foodie
No need to apologize. Not every recipe fits every taste bud!
Robb - I'm so tired of folks reviewing a picture of food, it's not a photography contest after all. Thank you for making it, and giving an honest review! Elaine in Chicago
This recipe sounds and looks absolutely delicious, and I will admit I can be a picky eater!
I would use Classico Rivera's Marinara or Roasted Garlic sauce to top my cheesy spinach stuffed pasta shells! I've had quite a few trial-and-errors to find a great sauce for that meal, but have yet to come across anything with just the right flavor. Maybe this could be the one!
I plan on running out to the grocery store soon so I can make this for dinner tonight. I'll post a comment later with my review. Thanks for the great recipe!
So how was it?
That looks easy and delicious! I would substitute the current jar of spaghetti sauce used in lasagna for the roasted garlic flavor of of Classico.
I've never made mannicoti before but that may have to change...I'm a huge artichoke fan!!!
woa.that looks like a great dish. Would love to try this recipe for a brunch party but would make a vegetarian version of it. Thanks for sharing.
Cindy Gordon (@VegetarianMamma)
Wow, this looks delicious and so full of flavor! We have friends coming up and I am needing a dish to make to impress. I think this is it!
Christine | Vermilion Roots
Wow, that's one hearty dish! Glad it's easy to make. 🙂
Kylee from Kylee Cooks
I would use that sauce in a vegetable filled baked ziti! This looks really really good,
Oooo! I would love to use that sauce on my homemade cheese ravioli!