Maggiano's Chicken and Spinach Manicotti Copycat Recipe: Herb-Crusted Layers With Gooey Ricotta Swirls

This Maggiano's chicken and spinach manicotti copycat recipe delivers the same restaurant-quality layers you love at home—herb-crusted pasta shells stuffed with creamy ricotta, tender chicken, and wilted spinach, all smothered in rich marinara sauce.

The secret lies in properly pre-cooking the shells, layering the filling evenly, and baking until the cheese stretches into golden, gooey swirls. I've perfected this version after years of testing, ensuring every bite replicates that satisfying combination of textures and flavors.

The process starts with homemade-style pasta shells that hold their shape during baking, thanks to a quick boil and immediate assembly. The filling combines creamy ricotta, finely chopped chicken, wilted spinach, and a blend of Italian seasonings that mirror Maggiano's signature taste.

What sets this apart is the marinara sauce, simmered just long enough to coat the layers without overwhelming the delicate filling.

By the time it emerges from the oven, you'll have perfectly baked manicotti with crispy, golden edges and melty cheese swirls peeking through. The chicken stays tender, the spinach retains its vibrant color, and the sauce clings to every layer, creating that restaurant-worthy experience.

This dish is hearty enough for a family dinner but impressive enough for company—just like the original.

Serve with a side of garlic bread and a simple salad to round out the meal. The best part? You'll have the skills to recreate this dish whenever cravings strike. Let's get started on the copycat version that's even better than the original.

Ingredients for maggiano's chicken and spinach manicotti copycat

Herb-crusted shells, creamy ricotta filling, and Maggiano's signature sauce—just a few pantry staples away.

The pasta shells are the foundation, so don't cut corners. King Arthur flour gives the best texture for homemade shells—sift it well to avoid lumps. For the chicken, butterflying and pounding the breasts to even thickness ensures they cook perfectly in the filling. Baby spinach is essential here—it wilts beautifully without turning mushy. I always grab Whole Foods' pre-washed baby spinach for convenience, but any tender leaf works. The ricotta? Draining it overnight in cheesecloth removes excess moisture, which prevents soggy shells. Trust me on this—it's worth the extra step.

No Italian seasoning blend? Mix 1 tsp dried basil, 1 tsp oregano, and 0.5 tsp thyme for a close match. Substituting mozzarella? Low-moisture shredded works best—the fresh kind can make the sauce too watery. Short on marinara? Simmer 1 can crushed tomatoes with 1 tsp sugar and 1 tsp dried basil for a quick version. For the dough, if you can't find semolina, all-purpose flour works in a pinch—just dust the shells extra well to prevent sticking. The butter in the dough should be soft but not melted—press it with your fingers to test.

Assembled manicotti keeps best in the fridge for 2 days, but it reheats beautifully—cover with foil and bake at 375°F until bubbly. For make-ahead prep, assemble the dish, refrigerate overnight, then bake straight from cold—the flavor deepens overnight. Leftovers freeze well for up to 3 months if tightly wrapped in foil. I always double the recipe and freeze half—perfect for lazy weeknights when you crave that restaurant-quality comfort.

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

Here's how to recreate that iconic restaurant dish with perfectly layered, gooey manicotti shells.

Start by cooking the 1.5 lb boneless, skinless chicken breast in a skillet over medium-high heat with 0.25 cup extra-virgin olive oil until fully done and easily shredded—about 10-12 minutes. Let it cool slightly, then chop it into fine pieces using a sharp knife. You want it small enough to blend seamlessly into the ricotta mixture.

In a separate bowl, combine the chopped chicken with 20 oz drained ricotta cheese, 10 oz finely chopped fresh baby spinach (squeeze out excess moisture first), 1 cup freshly grated parmesan cheese, 2 tbsp Italian seasoning, 1 tsp garlic powder, 1.5 tsp salt, and 0.5 tsp black pepper. Mix thoroughly until all ingredients are evenly distributed. The filling should be smooth and cohesive, ready for layering between the pasta sheets.

In a large mixing bowl, combine 8 whole large eggs at room temperature with 3 cups all-purpose flour, 0.25 cup softened unsalted butter, and 0.5 cup semolina flour. Mix vigorously until a soft dough forms—it should pull away from the sides of the bowl and be slightly tacky but not sticky. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. Meanwhile, preheat your oven to 375°F. Roll out the rested dough 1/16-inch thick using a pasta machine or rolling pin. Cut into 3-inch squares to create your manicotti shells. Spread 1-2 tablespoons of the chicken-spinach filling onto each square, then roll tightly into tubes. Place the rolled manicotti seam-side down in a greased 9x13-inch baking dish.

Pour 2 cups of marinara sauce evenly over the manicotti tubes, then sprinkle with 6 oz of the mozzarella cheese (about half of the total). Add another layer of manicotti tubes, repeating the sauce and cheese process until all tubes are used and topped with sauce. The final layer should be topped with the remaining 6 oz mozzarella cheese and an extra sprinkle of parmesan cheese for a golden finish.

Bake uncovered for 30-35 minutes until the top is bubbly and golden brown, and the edges are slightly crisp. The sauce should be thick and clinging to the pasta. If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking. Let the manicotti rest for 10 minutes before serving—this allows the filling to set and the flavors to meld.

Before serving, drizzle any remaining marinara sauce over the top and garnish with fresh basil or parsley for a pop of color. The manicotti should be tender but not mushy, with a rich, herby filling that oozes slightly when cut. Serve with a side of garlic bread or a simple arugula salad to balance the richness. Each bite should deliver that perfect combination of creamy ricotta, tender chicken, and tangy marinara—just like the restaurant version.

Flavor customization for these flavors

Spicy Kick Addition

For a bold twist, stir 1 tsp red pepper flakes or 1 tbsp hot honey into the marinara sauce before layering. If you love heat, add ½ cup diced jalapeños to the chicken-spinach filling—just be sure to remove seeds for milder heat.

I like Penzeys' hot honey for its perfect balance of sweet and spicy. 🌶️

Creamy Twist

Swap half the ricotta for 1 cup mascarpone cheese to add luxurious creaminess. The mascarpone blends beautifully with the spinach and chicken, creating a richer filling. For extra decadence, fold in 2 tbsp heavy cream when mixing the filling. This version feels restaurant-worthy with every bite.

Herb Variations

Boost the herb profile with 1 tbsp fresh basil or parsley finely chopped into the filling. For a Mediterranean touch, add ½ tsp dried rosemary and ¼ tsp dried thyme to the Italian seasoning blend. Fresh herbs brighten the dish and cut through the richness of the ricotta and cheese.

Meat Swap Options

Replace the chicken with 1 lb ground Italian sausage for a heartier version, or use 1 lb finely chopped short ribs for a deeper, meatier flavor. If you prefer seafood, swap in 1 lb cooked shrimp or 1 lb flaked cooked salmon.

Each option changes the dish’s profile while keeping the creamy filling intact.

Cheese Upgrade

For a gourmet touch, replace half the mozzarella with 6 oz smoked gouda or 6 oz provolone before baking. The smoky depth pairs perfectly with the herby filling.

Sprinkle ¼ cup grated pecorino romano on top before baking for an extra umami punch. The cheese will melt into golden, gooey perfection. 🧀

Frequently asked questions