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This Maggiano’s Chicken and Spinach Manicotti copycat recipe delivers the same restaurant-quality layers of creamy ricotta filling, tender chicken, and vibrant spinach—all topped with that signature celery crown crunch. ✨ The secret lies in precise layering and baking techniques that ensure the pasta stays al dente while the filling melts into perfect pockets of flavor.
This copycat recipe simplifies the process without sacrificing authenticity, using store-bought pasta sheets for convenience while still achieving that signature texture. The filling combines ricotta, mozzarella, and parmesan with cooked chicken and wilted spinach, creating a rich, cheesy center that holds together during baking.
The celery crown topping adds a satisfying crunch that balances the creamy layers.
By following these steps, you'll end up with golden, bubbling manicotti that's crisp on the edges and tender inside, just like the restaurant version. The dish comes together in about 45 minutes, making it perfect for a special dinner that feels indulgent without the restaurant price tag.
Every bite delivers layers of flavor—creamy, savory, and slightly crunchy—all in one perfect package.
Serve with a side of garlic bread and a simple green salad to complete the meal. The leftovers reheat beautifully, so you'll have an easy solution for busy nights. Let's get started on this restaurant-quality dish that's sure to impress your family and friends.
Ingredients for maggiano's chicken and spinach manicotti copycat
Six layers of creamy perfection—just like Maggiano’s, but way cheaper and easier.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Egg Noodles 🍝 | 12 whole | Store-bought, oven-ready sheets |
| Whole Milk Ricotta Cheese 🧀 | 20 oz | Full-fat for creaminess, room temp |
| Part-Skim Mozzarella Cheese 🧀 | 12 oz | Shredded, low-moisture preferred |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated, block preferred |
| Cooked Chicken Breast 🍗 | 2 cups | Shredded, seasoned with salt/pepper |
| Fresh Spinach Leaves 🌿 | 4 cups | Chopped, wilted and drained |
| Celery Stalks 🥬 | 3 whole | Thinly sliced for celery crown |
| Garlic Cloves 🧄 | 4 cloves | Minced for celery crown |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For celery crown |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Marinara Sauce 🍅 | 2 ½ cups | High-quality jarred or homemade |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Basil 🌿 | 1 tsp | For extra flavor |
The ricotta is the heart of this dish—full-fat, room-temperature for that signature creamy texture. Grab the 20 oz tub from the refrigerated section—none of that pre-shredded stuff that's been sitting on the shelf for months. For the chicken, boneless, skinless breasts work best, but thighs stay juicier. Shred it while it's still warm so it blends perfectly with the filling. The spinach? Fresh is best, but frozen works in a pinch—just thaw and drain it first. Pro tip: Wilt it in a dry pan to squeeze out all the water before mixing into the filling.
No panko? Regular breadcrumbs plus a pinch of Parmesan give you the same crunch. Short on celery? Substitute with finely chopped bell pepper—it adds a nice pop of color too. The marinara can be jarred (Rao's or Barilla are solid choices), but homemade tastes like you actually put in effort. For the celery crown, thin slices are key—use a mandoline if you're feeling fancy. And if you're worried about the pasta sheets sticking? Lightly oil the pan before assembling—trust me on this one.
This dish is a make-ahead dream. Assemble it up to 24 hours ahead and refrigerate before baking—just add 10 minutes to your baking time. Leftovers? Reheat in the oven with a splash of water to keep everything creamy. Store in the fridge for up to 5 days or freeze for 3 months. The celery crown stays crispy when reheated—just pop it under the broiler for 2 minutes if it gets soggy. Serve with extra garlic bread and a big salad—you're about to become the hero of dinner.
Why You'll Love This Recipe
- Here’s what sold me: it uses pantry staples (egg noodles, ricotta, basic cheeses) but feels like a splurge. A single chicken breast stretches across two servings, and the spinach adds freshness without breaking the bank. Plus, the leftovers? They’re my secret weapon for “I don’t wanna cook” days.
- No-Fuss Assembly: I swear by this recipe because it’s literally a matter of spreading, folding, and baking. No fancy layering tricks—just ricotta, chicken, and spinach between noodles, topped with melted cheese. My kids think it’s “fancy,” but honestly? It’s the kind of dish that lets me pretend I’m a short-order cook while still feeling like a hero.
- Restaurant-Level Creaminess: That blend of whole milk ricotta and part-skim mozzarella? It’s dangerously good—rich but not heavy, with a stretchy pull that makes every bite satisfying. And the chicken? Tender, shredded just enough to soak up all the cheesy goodness. (Between us, I’ve had the real Maggiano’s version, and this comes close.)
- Weeknight to Potluck: Make a big batch on Sunday, and you’ve got dinner covered for days—whether it’s a lazy Tuesday night or a family gathering where you want to bring something impressive but not stressful. I’ve even reheated leftovers straight from the fridge, and it still tastes like it came fresh out of the oven. (Yes, even on a Tuesday night.)
Step-by-step instructions for Maggiano's copycat chicken and spinach manicotti
Here's how to recreate that legendary restaurant flavor at home—layer by layer!
👨🍳 Step 1: Prepare the Spinach-Chicken Filling
In a large skillet over medium heat, combine the 4 cups fresh spinach leaves with a pinch of salt. Cook for 2-3 minutes until completely wilted and all moisture evaporates. Transfer to a colander and press out any excess liquid—you want it dry for the filling.
In a large bowl, mix the 20 oz whole milk ricotta cheese, 2 cups cooked chicken breast, 1 cup parmesan cheese, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried basil until smooth. Fold in the wilted spinach, mixing gently until just combined. I like to use my hands here for the best texture—just be careful not to overwork the mixture.
🍳 Step 2: Assemble the Manicotti Layers
Preheat your oven to 375°F. Spread 1 cup marinara sauce on the bottom of a 9x13-inch baking dish to prevent sticking. Unfold the 12 whole large egg noodles and arrange them side by side in the dish, slightly overlapping if needed to cover the bottom completely.
Spread half of the spinach-chicken filling evenly over the noodles, then sprinkle with half of the 12 oz part-skim mozzarella cheese (about 6 oz). Repeat with another layer of noodles, remaining filling, and the rest of the mozzarella. Top with the remaining 1.5 cups marinara sauce, pressing down gently to ensure everything stays in place.
🔥 Step 3: Bake Until Bubbly and Golden
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the top is bubbly and lightly golden. Here's the thing—don't skip the foil step! It helps the noodles cook through without drying out, while the uncovered finish creates that perfect browned crust.
Let the manicotti rest for 10 minutes before serving. This resting time is crucial—it allows the layers to set and makes slicing much easier. The cheese will be gooey and the noodles perfectly tender, just like at Maggiano's!
🥘 Step 4: Make the Celery Crown Topping
While the manicotti bakes, prepare the celery crown topping in a small skillet. Heat 0.25 cup extra-virgin olive oil over medium heat, then add the 3 whole celery stalks sliced thin and 4 cloves garlic minced. Cook for 3-4 minutes until the celery softens and becomes golden.
Stir in the 0.5 cup breadcrumbs and cook for another 1-2 minutes until toasted and fragrant. Remove from heat and let cool slightly. This crispy topping adds amazing texture contrast to the creamy manicotti—don't skip it!
🍽️ Step 5: Serve with Celery Crown and Extra Cheese
Slice the manicotti into 6 equal portions and top each serving with a generous spoonful of the celery crown mixture. Sprinkle with additional parmesan cheese if desired. The combination of creamy filling, tender noodles, and crispy celery crown is what makes this dish so special—it's pure comfort food perfection!
Serve immediately with a side of garlic bread or a simple salad. The flavors will be at their peak while everything is still warm and bubbly. This copycat recipe delivers that Maggiano's magic right in your own kitchen!
Pro Tips For Making Maggiano'S Chicken And Spinach Manicotti Copycat
- Preheat That Pan: I learned this the hard way—skipping this step means your noodles steam instead of sear. Get a large oven-safe skillet screaming hot (425°F) before adding the assembled manicotti. That first minute of direct heat is what locks in flavor and prevents soggy pasta.
- Drain Ricotta Cold: Whole milk ricotta holds more water than you’d think. After mixing it with egg and Parmesan, let the filling sit in the fridge for 15 minutes before stuffing. This lets excess moisture separate—your manicotti will bake up lighter, not gummy.
- Shred Mozzarella Fresh: Pre-shredded cheese is coated in anti-caking agents that make it clump and slide off. Grab a block of part-skim mozzarella, shred it yourself right before baking, and toss it with a pinch of salt. The texture stays smooth and melty, just like the restaurant version.
- Cover Tight for 20: After the initial 15 minutes in the oven, seal your manicotti with foil snugly—no gaps. This traps steam and helps the ricotta set properly. I used to lift the foil too soon, and the filling would stay undercooked. Trust the process.
Serving suggestions for this dish
Garlic Bread Pairing
No Italian-inspired meal is complete without garlic bread! I recommend using a fresh baguette sliced in half lengthwise, spread with 2 tbsp softened butter, and topped with 2 cloves minced garlic, 2 tbsp grated parmesan, and a pinch of red pepper flakes.
Toast under the broiler for 3-4 minutes until golden and crispy. The warm, garlicky bread soaks up any extra marinara sauce beautifully. 🍞
Simple Green Salad
A crisp arugula salad with a light lemon vinaigrette cuts through the richness of the manicotti perfectly. Toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp honey, and a pinch of sea salt.
Add ¼ cup shaved parmesan and ¼ cup toasted pine nuts for extra crunch. The peppery greens balance the creamy pasta layers. 🥗
Roasted Vegetable Sides
For a heartier meal, serve with roasted seasonal vegetables. Toss 2 cups broccoli florets, 1 cup cherry tomatoes, and 1 zucchini in 1 tbsp olive oil, ½ tsp Italian seasoning, and salt/pepper.
Roast at 400°F for 20 minutes until tender. The caramelized flavors complement the manicotti's richness without overpowering it. 🌱
Wine Pairing
A medium-bodied Chianti or Sangiovese from Tuscany pairs wonderfully with this dish. The acidity cuts through the creamy filling, while the earthy notes complement the chicken and spinach. For a white option, try a Pinot Grigio—its crisp finish refreshes your palate between bites. 🍷
Crispy Breadsticks
For an extra indulgent touch, serve with homemade breadsticks. Mix 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp salt, 3 tbsp butter, and ¾ cup warm water into a dough.
Roll into ropes, twist, and bake at 400°F for 12-15 minutes until golden. Brush with garlic-infused olive oil while warm. 🍞✨
Dessert Pairing
End the meal with a light lemon ricotta cake or tiramisu. The bright citrus notes of the cake refresh your palate after the rich manicotti, while the coffee-soaked layers of tiramisu provide a satisfying finish.
Both desserts are easy to find at Italian markets or make ahead for convenience. 🍰
Nutrition facts
Frequently asked questions
Can I make this recipe with store-bought manicotti shells instead of egg noodles?
For a shortcut, use 12 large store-bought manicotti shells (about 2.5 oz each). Stuff each shell with the spinach-chicken filling, place in a greased baking dish, and cover with marinara sauce. Bake at 375°F for 25-30 minutes until bubbly. The texture will differ slightly, but it's still delicious.
How do I prevent the manicotti from drying out during baking?
Cover the dish tightly with foil for the first 30 minutes of baking to trap moisture. This keeps the noodles tender while the filling melts. Uncover for the last 10-15 minutes to create a golden crust. Always use enough marinara sauce to coat the top layer—this adds moisture too.
What's the best way to reheat leftovers?
Reheat in a 350°F oven for 15-20 minutes, covered with foil, with a splash of water or milk to restore creaminess. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals until warm. Avoid reheating the celery crown—make fresh for best texture.
Can I substitute the celery crown with something else?
Yes! For a different crunch, try toasted pine nuts or crispy fried shallots. If you prefer a breadcrumb topping without celery, use panko mixed with grated parmesan and garlic powder. The key is adding texture contrast to balance the creamy filling.
Why did my manicotti filling leak out during baking?
This usually happens when the filling isn't properly sealed or the noodles aren't fully covering the dish. Make sure to press the filling gently into the noodles and use enough sauce to create a seal. For extra insurance, chill the assembled dish for 30 minutes before baking to help the filling set.