Cheese Spinach Manicotti Recipe
Cheese Spinach Manicotti Recipe photo by Taste of Home

Cheese Spinach Manicotti Recipe

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No one will even miss the meat in this hearty, delicious meal. Cream cheese and cottage cheese beef up the filling and give this lasagna-like dish a creamy base. —Julie Lower, Katy, Texas
TOTAL TIME: Prep: 55 min. Bake: 55 min.
MAKES:7 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 55 min. Bake: 55 min.
MAKES: 7 servings


  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 cans (8 ounces each) no-salt-added tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 1-1/2 cups water
  • 1/2 cup dry red wine or vegetable broth
  • 2 tablespoons Italian seasoning
  • 2 teaspoons sugar
  • 2 teaspoons dried oregano
  • 1 package (8 ounces) fat-free cream cheese
  • 1-1/4 cups (10 ounces) 2% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1 package (8 ounces) manicotti shells
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

2 stuffed manicotti equals 389 calories, 9 g fat (4 g saturated fat), 80 mg cholesterol, 722 mg sodium, 50 g carbohydrate, 5 g fiber, 25 g protein.


  1. In a large saucepan, saute onion and garlic in oil until tender. Stir in the tomato sauce, tomato paste, water, wine, Italian seasoning, sugar and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes, stirring occasionally.
  2. Meanwhile, for filling, in a large bowl, beat cream cheese until smooth. Stir in the cottage cheese, spinach, Parmesan cheese, eggs and salt.
  3. Stuff cream cheese mixture into uncooked manicotti shells. Spread 1 cup sauce into a 13-in. x 9-in. baking dish coated with cooking spay. Arrange manicotti over sauce. Pour remaining sauce over top.
  4. Cover and bake at 350° for 50-55 minutes or until pasta is tender. Uncover; sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 7 servings.
Originally published as Spinach Cheese Manicotti in Healthy Cooking February/March 2011, p61

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Sep. 10, 2012

"Love it !"

Reviewed Apr. 4, 2011

"This recipie was really good and made believers out of my family that not every dish needs meat! Thank goodness it was so tasty or otherwise I would probally never be able to pull that off again. The sauce was excellent and it really surprised me how the noodles cooked so well. I will cover my manicotti for now on with sauce to make them cook, since it was so much easier. I used low-fat ricotta instead of cottage cheese because coming from italian family, nothing but ricotta is unheard of! The ricotta was good, but I didnt care much for the cream cheese so I think next time I make this I will omit the cream cheese entirely and just use my traditional ricotta filling. Great recipie nonetheless!"

Reviewed Mar. 29, 2011

"This recipe was great!!"

Reviewed Mar. 15, 2011

"Wonderful Recipe! I served this to my gourmet club and they loved it."

Reviewed Feb. 21, 2011

"This recipe is so good and easy. I wasn't sure about not precooking the manicotti, but it was done perfectly!"

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