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Spinach Cheese Manicotti

Spinach Cheese Manicotti
The creamy cheese filling in these yummy stuffed shells has a pretty flecks of spinach. From Pinehurst, North Carolina, Margaret Truxton sends the recipe.
4 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1 medium onion, finely chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1-1/2 cups ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 4 ounces cream cheese, softened
  • 6 tablespoons grated Parmesan cheese, divided
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 8 manicotti shells, cooked and drained
  • 1 jar (26 ounces) spaghetti sauce

Directions

  • In a small skillet, saute onion in oil for 3 minutes. Add garlic;
  • cook 1 minute longer. Set aside.
  • In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese,
  • cream cheese, 4 tablespoons Parmesan cheese, Italian seasoning and
  • pepper; beat until smooth. Stir in onion mixture and spinach. Stuff
  • into the manicotti shells.
  • Pour half of the spaghetti sauce into a greased 13-in. x 9-in. baking
  • dish. Arrange shells over sauce; top with remaining sauce.
  • Cover and bake at 350° for 25 minutes. Uncover; sprinkle with
© Taste of Home 2013

2 of 2

Spinach Cheese Manicotti (continued)

Directions (continued)

  • remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer
  • or until cheese is melted. Yield: 4 servings.
Nutrition Facts: 1 serving (2 each) equals 682 calories, 38 g fat (19 g saturated fat), 101 mg cholesterol, 1,418 mg sodium, 56 g carbohydrate, 7 g fiber, 33 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013