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This Maggiano's chicken and spinach manicotti copycat recipe delivers the same cheesy, herby layers you love from the restaurant—without the wait. The secret lies in a perfectly balanced filling of tender chicken, wilted spinach, and a blend of cheeses that melts into creamy perfection between each sheet of pasta.
I've tested this recipe dozens of times to ensure the filling stays moist while the top layer develops that golden, bubbly crust.
The professional touch comes from using ricotta and mozzarella in the right proportions, along with a sprinkle of Parmesan for depth. Fresh spinach adds vibrant color and a subtle earthiness that cuts through the richness, while the chicken keeps the dish hearty and satisfying.
Most importantly, this version maintains the signature Maggiano's flavor profile—herbaceous, cheesy, and impossibly comforting—without requiring any special equipment.
By the time it emerges from the oven, you'll have restaurant-quality manicotti with tender pasta layers, a filling that's creamy yet not soggy, and a golden-brown top crust that begs to be served with extra garlic bread.
The dish reheats beautifully too, making it perfect for meal prep or leftovers. Every bite delivers that familiar Maggiano's magic you've been craving.
This recipe serves six and takes about 90 minutes from start to finish, including prep and baking time. The assembly process is straightforward but requires patience—layering the filling carefully ensures each bite contains that perfect balance of textures and flavors.
Whether you're recreating a family favorite or treating yourself to a homemade Italian feast, this copycat version delivers the same satisfaction as the original.
Ingredients for maggiano's chicken and spinach manicotti copycat
Pantry staples meet Italian comfort food magic for Maggiano's-style manicotti.
| Ingredient | Amount | Notes |
|---|---|---|
| Uncooked Manicotti Pasta Sheets 🍝 | 18 sheets | No-boil or regular dried |
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lbs | Poached and shredded |
| Fresh Spinach 🌿 | 10 oz | Chopped, packed loosely |
| Whole Milk Ricotta Cheese 🧀 | 2 cups | Full-fat for creaminess |
| Shredded Mozzarella Cheese 🧀 | 4 cups | Part-skim or whole milk |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated from block |
| Large Eggs 🥚 | 2 whole | For egg wash |
| All-Purpose Flour 🌾 | ½ cup | For dusting sheets |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For brushing pasta |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Dried Oregano 🍃 | 1 tbsp | Italian variety preferred |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Heavy Cream 🥛 | ½ cup | For sauce enrichment |
The cheese blend is non-negotiable for that Maggiano's magic. Whole milk ricotta keeps the filling creamy without being soggy, while part-skim mozzarella melts perfectly between layers. I grab my ricotta at Whole Foods—their organic whole milk version is rich but not overly tangy. For Parmesan, freshly grated from a wedge makes all the difference; pre-grated tastes like sawdust. The chicken? Boneless, skinless breasts poach up tender and shred easily. I always buy mine from Costco for the best price and quality—look for plump, firm fillets with no gray edges.
No ricotta? Cottage cheese blended until smooth works in a pinch (it'll be slightly grainier). Short on spinach? Frozen chopped spinach defrosted and drained gets you close—just squeeze out every drop of water. The dried oregano can be swapped for fresh basil at double the amount, but traditional Italian oregano gives that signature Maggiano's flavor. For the pasta sheets, no-boil works perfectly—no extra boiling required. The egg wash? Just beat the eggs with a splash of water—no need for fancy techniques. And if you're feeling extra, add a pinch of nutmeg to the filling for that restaurant-level depth.
This reheats beautifully—honestly tastes better the next day once everything melds into perfect harmony. Keeps 4-5 days in the fridge, freezes for 3 months if you portion it properly. I always assemble mine in a 9x13 baking dish—it's the perfect size for six servings. Leftovers? Just cover with foil and reheat at 350°F for 15 minutes. The cheese gets even gooier the second time around, trust me.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this method—no boiling pasta, no messy layers. Just assemble the sheets right in the baking dish, pour that creamy ricotta-spinach mix over them, and let the oven do the work. My kids think I’m a kitchen genius, and honestly? So do I.
- Restaurant-Level Creaminess: That blend of ricotta and mozzarella—chef’s kiss—mimics Maggiano’s signature richness without the guilt. The spinach wilted right into the filling, and the chicken stays juicy under all that gooey cheese. I’ll be real: my husband asked for seconds before I even sat down.
- Weeknight to Weekend: Make it for Tuesday dinner, double the batch for Sunday leftovers, or bring it to a potluck—this dish never lets me down. The uncooked sheets mean I can prep ahead, and the flavor only gets better the next day. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Fresh spinach and chicken breast feel fancy, but they’re way cheaper than takeout. A box of manicotti sheets and a tub of ricotta stretch farther than you’d think. I’ve fed six people for under $20 with this—and they think they’re eating at a restaurant. Win.
Step-by-step instructions for Maggiano's chicken and spinach manicotti
Here's how to build layers that taste just like the restaurant version—creamy, cheesy, and packed with hidden herb flavor.
Poach and Shred the Chicken
Bring a large pot of water to a gentle simmer and add the 2.5 lbs boneless, skinless chicken breast. Cook for 12-15 minutes until the chicken reaches 165°F internally and is no longer pink in the center. Remove the chicken and let it cool slightly before shredding it into fine strips with two forks.
I like to reserve 1 cup of the poaching liquid to use later in the sauce—it adds depth of flavor. If you're using no-boil manicotti sheets, you won't need to pre-cook them, but regular dried sheets should be parboiled according to package instructions and drained well.
Prepare the Herb-Ricotta Filling
In a large mixing bowl, combine the 2 cups whole milk ricotta cheese, 10 oz chopped fresh spinach, 0.5 cup chopped fresh basil leaves, 1 tbsp dried oregano, 2 tsp salt, and 0.5 tsp black pepper. Mix gently until just combined—you want to keep the spinach bright and the ricotta smooth.
Add the shredded chicken and mix well. The filling should be thick but still spreadable—if it's too dry, add 1 whole large egg to help bind it. This is where the herb magic happens, so don't skip the fresh basil. Cover and refrigerate while you prepare the pasta sheets.
Assemble the Manicotti Layers
Preheat your oven to 375°F. Spread 0.5 cup shredded mozzarella cheese on the bottom of a 9x13-inch baking dish to create a cheesy base. Brush each of the 18 uncooked manicotti pasta sheets lightly with extra-virgin olive oil to help them soften as they bake.
Spread 1 cup of the herb-ricotta filling onto each sheet, then roll it up tightly. Place each manicotti roll seam-side down in the baking dish. You'll need to work in batches—don't overcrowd the dish or the pasta won't cook evenly.
Create the Cheesy Topping and Bake
In a medium bowl, mix together the remaining 3 cups shredded mozzarella cheese, 1 cup parmesan cheese, 0.5 cup heavy cream, and 1 whole large egg. This creamy topping is what makes the copycat version so special. Spread it evenly over the assembled manicotti rolls.
Sprinkle 0.5 cup all-purpose flour over the top—this creates a golden, crispy crust during baking. Bake uncovered for 35-40 minutes until the top is golden brown and bubbly. The edges should be slightly crispy, and the filling should be hot throughout.
Rest and Garnish for Perfect Texture
Remove the manicotti from the oven and let it rest for 10 minutes before slicing. This resting period allows the filling to set slightly, making it easier to serve without everything sliding out. Garnish each serving with additional chopped fresh basil leaves and a sprinkle of freshly grated parmesan cheese for that restaurant-quality presentation.
Pro Tips For Making Maggiano'S Chicken And Spinach Manicotti Copycat
- Pre-Cook the Pasta Sheets: Toss your uncooked manicotti sheets in boiling water for 30 seconds before assembling—just enough to soften the edges so they don’t stay raw inside. I used to skip this, and half the time, the middle of each sheet felt like eating a chewy cardboard tube. Trust me, 30 seconds now saves you from a sad, undercooked center later.
- Sear the Chicken First: Cut the chicken breast into thin strips, then sear them in a hot pan with oil for 2-3 minutes per side until golden before mixing with the ricotta. Cold chicken turns to rubber when baked, and this step keeps it juicy. Plus, the crispy edges add a flavor boost that raw chicken can’t match.
- Drain and Squeeze Spinach: After wilting the spinach, squeeze out every last drop of water with your hands or a clean towel—wet spinach makes the filling soggy and watery. I learned this after my first batch turned into a sad, saucy mess. A dry filling stays together and bakes up properly.
- Layer Mozzarella Lightly: Sprinkle just enough mozzarella on top to melt and bind the layers—about ½ cup total—then add the rest between the sheets. Too much on top burns before the dish is done, while too little means a dry, unglued mess. The middle layers get their creaminess from the ricotta, not the top.
Wine and beer pairings for this dish
Italian Whites
For this rich, cheesy dish, I always reach for a crisp Italian white wine with bright acidity to cut through the creaminess. A Pinot Grigio from Alto Adige or Vermentino from Sardinia are my go-tos—their citrus notes and mineral finish cleanse your palate between bites.
Avoid anything too oaky or heavy, as those flavors will compete with the basil and oregano in the filling. Serve slightly chilled (45-50°F) to enhance the wine's freshness. 🍷
Bold Reds
If you prefer red wine, opt for a medium-bodied Chianti or Sangiovese—their earthy, cherry notes complement the tomato undertones in the sauce and the herby filling. Look for a Chianti Classico with 12-14% alcohol to balance the dish's richness.
Decant for 30 minutes before serving to soften tannins and let the wine breathe alongside the manicotti's aromas.
Craft Beer Pairings
A Belgian-style witbier like Hoegaarden or Blue Moon adds a refreshing contrast with its coriander and citrus notes. The effervescence cuts through the dish's richness, while the spicy undertones echo the oregano in the filling.
For a heavier option, try an amber ale—its caramel sweetness pairs beautifully with the caramelized cheese crust. Serve the beer slightly colder (40-45°F) than room temperature. 🍺
Creamy Dessert Wines
If you're saving room for dessert, a Moscato d'Asti or Lambrusco makes a playful transition. The slight sweetness and bubbles of Moscato cleanse your palate, while Lambrusco's fruity, slightly fizzy profile complements the meal's Italian roots. Both wines are light enough to follow a hearty pasta dish without overpowering it.
Non-Alcoholic Options
For a sparkling alternative, try San Pellegrino Aranciata—its bitter orange and citrus notes mirror the fresh basil in the dish. A ginger beer with a splash of lime also works well, especially if you've added a pinch of nutmeg to the filling.
Both options provide the same refreshing contrast as wine or beer without the alcohol. 💫
Nutrition facts
Frequently asked questions
Can I use no-boil manicotti sheets instead of regular pasta?
This recipe works perfectly with no-boil manicotti sheets—they're designed to soften during baking without pre-cooking. Just brush them lightly with olive oil before filling to help them soften evenly. The 35-40 minute bake time at 375°F will give them that ideal tender texture.
What if my filling is too wet or too dry?
If the filling is too wet, add 1 whole egg to bind it. Too dry? Mix in 1-2 tablespoons heavy cream or a splash of milk. The ricotta should be thick but still spreadable—this ensures the pasta stays tender without becoming soggy.
Can I make this ahead of time?
Yes! Assemble the dish completely (including the cheesy topping) and refrigerate uncovered for up to 24 hours before baking. The filling will firm up slightly, making it easier to slice. For freezing, bake first, then portion and freeze for up to 3 months. Reheat at 350°F for 15 minutes covered with foil.
Why does the top crust sometimes get too dark?
This usually happens if the oven runs hot or the dish sits too close to heating elements. For a golden crust, tent loosely with foil after 20 minutes or reduce oven temp to 350°F for the last 10 minutes. The flour topping should be light—don't over-sprinkle, or it'll burn.
What's the best way to serve this dish?
Garnish with extra fresh basil and Parmesan right before serving. Pair with a simple garlic bread and a crisp Italian white wine like Pinot Grigio. For presentation, slice into 1-inch pieces—this showcases the creamy filling and golden crust beautifully.