Maggiano's Chicken and Spinach Manicotti Copycat Recipe: Baked Pasta Layers With Gooey Ricotta and Herbed Cream

This Maggiano's chicken and spinach manicotti copycat recipe delivers the same comforting layers of tender pasta, creamy ricotta filling, and rich herbed cream sauce you crave from the restaurant.

The secret lies in properly preparing the manicotti tubes and assembling them with a filling that's just rich enough to stay cohesive while baking. I've perfected this technique after testing multiple versions, ensuring the cheese doesn't separate and the chicken stays tender.

The recipe begins with a flavorful filling of cooked chicken, wilted spinach, ricotta cheese, and a blend of Italian seasonings that creates that signature Maggiano's taste.

We'll use a simple marinara sauce for the base layer, then top with a creamy herbed cream sauce that's lighter than traditional Alfredo but just as satisfying. The key to success is baking at the right temperature to achieve golden, bubbly layers without overcooking the pasta.

What you'll end up with is restaurant-quality manicotti that's perfect for family dinners or special occasions. The layers of pasta are tender but hold their shape, the filling is rich and flavorful without being too heavy, and the sauce is creamy yet not overly rich.

This dish delivers that comforting, homey feeling that makes it worth the effort. Let's get started on recreating this classic.

The best part about this recipe is how versatile it is—serve it as a main course with a simple side salad or garlic bread, or make a big batch for meal prep.

The flavors develop even better the next day, making it perfect for lunches throughout the week. With just a few key techniques, you'll have manicotti that rivals your favorite Italian restaurant.

Ingredients for maggiano's chicken and spinach manicotti copycat

Sixteen ingredients to recreate Maggiano's iconic manicotti at home—rich filling, creamy sauce, and layers that'll fool anyone.

The ricotta is the heart of this dish. Full-fat works best—part-skim gets watery when baked. Grab a 24-ounce tub from Whole Foods or Trader Joe's—they carry the good stuff. Fresh spinach? Wilt it first—squeeze out all the water so your filling stays thick. The manicotti tubes should be fresh or high-quality dried—none of that mushy dried pasta that falls apart. I like the Barilla brand for the best texture. And don't skip the egg—it's what keeps the filling from sliding out when you slice it.

No ricotta? Cottage cheese blended with cream cheese gets you close (use half and half). Fresh spinach not available? Frozen works—just thaw and drain really well. The marinara can be jarred (I use Rao's for that restaurant taste), but homemade is better if you've got time. For the cream sauce, half-and-half works in a pinch, but heavy cream gives that perfect Maggiano's texture. The mozzarella? Low-moisture shredded from a block melts smoother than pre-shredded. And if you're out of dried basil, dried oregano at half the amount keeps the Italian flavors going.

This dish tastes even better the next day—make extra for lunches. Store leftovers covered in the fridge for 4-5 days or freeze for 3 months. I like to portion mine into individual containers before baking so I can reheat just what I need. The sauce gets thicker when chilled, so add a splash of milk when reheating if it seems too stiff. And trust me, the first slice is always the best—worth the wait for that gooey, melty perfection.

Step-by-step instructions for Maggiano's chicken and spinach manicotti

Here's the exact method that delivers that iconic Maggiano's flavor in your home oven.

In a large mixing bowl, combine the 24 oz part-skim ricotta cheese, 2 whole large eggs, 1 cup freshly grated parmesan cheese, 10 oz finely chopped fresh spinach (squeeze out excess moisture first), 1.5 tsp salt, 0.5 tsp black pepper, 1 tbsp dried basil, and 1 tsp dried oregano. Use a hand mixer or whisk to blend everything until completely smooth and well incorporated.

Next, fold in the 2 lbs shredded or finely chopped cooked chicken breast using a silicone spatula. You'll notice the mixture thicken slightly as the chicken absorbs into the ricotta. This filling should be thick but still pipeable - if it's too stiff, add 1-2 teaspoons of heavy cream to loosen it. The key here is getting that perfect balance of creamy texture and rich chicken flavor that makes Maggiano's version so special.

Preheat your oven to 375°F. Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish. This initial layer creates a flavorful base that prevents sticking and adds depth to every bite.

Using a piping bag or large spoon, carefully fill each of the 12 whole manicotti tubes with the ricotta-chicken mixture. Work quickly but gently to avoid spilling - you want each tube about ¾ full. Then, arrange them seam-side up in your prepared baking dish in a single layer. The tubes should fit snugly with just enough room between them for the sauce to circulate.

Pour the remaining 2 cups of marinara sauce evenly over the manicotti tubes, making sure each one gets coated. Sprinkle the 2 cups shredded mozzarella cheese evenly over the top. This final layer will melt into that perfect golden-brown crust we're all craving.

Cover the baking dish tightly with aluminum foil and bake for 30 minutes. This initial covered baking time allows the manicotti to cook through without drying out. After 30 minutes, remove the foil and continue baking for another 15-20 minutes until the top is deep golden brown and bubbly.

Here's the magic moment: the cheese should be bubbling vigorously and turning a beautiful golden color. If you peek and see the sauce is starting to thicken too much, add 2-3 tablespoons of water to the pan before returning it to the oven. The dish is done when the edges are crispy and the cheese has formed that irresistible crust.

While your manicotti bakes, make the herbed cream sauce that takes this dish to restaurant-quality. In a medium saucepan, melt the 4 tbsp unsalted butter over medium heat. Add the 4 cloves minced garlic cloves and sauté for 30 seconds until fragrant - don't let them brown or they'll turn bitter.

Stir in the 2 tbsp all-purpose flour and cook for 1-2 minutes until it forms a smooth paste. Slowly whisk in the 1 cup heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Season with ½ tsp salt and ¼ tsp black pepper, then remove from heat and stir in 1 tbsp dried basil. Keep this sauce warm until serving.

Let the manicotti rest for 5-10 minutes after baking - this crucial step allows the filling to set slightly and makes slicing much cleaner. Using a sharp chef's knife, cut through the manicotti tubes to create 6 even servings. The filling should be creamy and fully cooked, with no raw spots in the center.

To serve like the pros, spoon generous amounts of the herbed cream sauce over each portion. Garnish with additional freshly grated parmesan cheese and a sprinkle of freshly cracked black pepper. The contrast of the creamy ricotta filling with the tangy marinara and rich cream sauce is what makes this dish so addictive.

Essential equipment for this recipe

Piping Bag Essentials

For perfect filling distribution, use a disposable piping bag (like Glad Icing Confectionary Bags) or a silicone pastry bag. If you don’t have one, a ziplock bag with a corner snipped off works in a pinch.

The key is to fill the manicotti tubes ¾ full—overfilling causes spills during baking. I’ve ruined more manicotti than I’ll admit by overpacking the filling! 😅

Baking Dish Must-Haves

A 9x13-inch glass baking dish is non-negotiable—it distributes heat evenly and prevents sticking. I recommend CorningWare for its durability and heat retention. Avoid metal dishes; they can cause uneven cooking. Grease the dish lightly with olive oil before adding sauce to ensure easy release.

Cheese Grater Game-Changer

Invest in a microplane or box grater for fresh parmesan—pre-shredded cheese contains anti-caking agents that make it less melty. I use a Mikasa Box Grater for speed and consistency. For mozzarella, shred it yourself from a block (like Sargento) to avoid the excess moisture in pre-shredded varieties.

Sauce Thickener Tools

For the herbed cream sauce, a whisk (like OXO Good Grips) is essential for smooth, lump-free results. If your sauce thickens too quickly, keep 2 tbsp of milk or cream on hand to thin it.

A fine-mesh strainer helps remove any garlic bits if you prefer a silky texture. 💡

Oven Thermometer Check

Your oven’s temperature gauge is often inaccurate. Use an infrared thermometer (like Thermoworks Thermapen) to confirm it hits 375°F before baking. This ensures even cooking and prevents undercooked centers or over-browned tops. I’ve had manicotti disasters from ovens running 25°F off—don’t skip this step!

Serving Utensils

Serve with a slotted spoon (like Ozeri Touchstone) to avoid piercing the manicotti tubes. For presentation, use a sharp chef’s knife (I love Wüsthof) to cut clean slices. A small offset spatula helps transfer portions neatly to plates—no more messy, broken manicotti! 🍽️

Frequently asked questions