Chicken Sausage Manicotti with Creamy Spinach Artichoke Pecan Pesto

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Chicken Sausage Manicotti with Creamy Spinach Artichoke Pecan Pesto


  • Pesto:
  • 1 cup canned artichoke hearts
  • 1 cup fresh basil
  • ¼ cup pecans
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • 3 tablespoons grated Parmesan (optional)
  • 3 tablespoons almond milk
  • Manicotti:
  • 1 box Cappello’s Lasagna Sheets
  • 16 ounces hot Italian chicken sausage, casings removed
  • 15 ounces ricotta
  • 1 cup fresh spinach
  • 2 cups cherry tomatoes, chopped


  • To make the pesto, combine all ingredients in a food processor and blend until smooth and creamy. Set aside.
  • In a large skillet over medium heat, cook sausage 5-8 minutes, or until brown and cooked through, crumbling with a wooden spoon as it cooks.
  • Drain sausage and place in a large bowl. Stir in ricotta, spinach, and ¼ cup of pesto until well combined.
  • Preheat oven to 350ºF.
  • Bring a large pot of water to a boil. Cut lasagna sheets in half.
  • Place noodles, 2-3 at a time, in boiling water. Cook 90 seconds, stirring gently so they do not stick together. Remove from water, place on a baking sheets lined with parchment paper so they do not touch.
  • Continue with remaining noodles.
  • Scoop ¼ cup of sausage-ricotta mixture into the center of each lasagna sheet, and roll into a tube.
  • Heat the manicotti in the oven, 5-8 minutes, or until warm.
  • Serve warm with 2 tablespoons spinach-artichoke pesto, garnished with cherry tomatoes.

Additional Info

  • Serves: 6