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

Spinach Cheese Manicotti Recipe

Read Reviews
5 7 12
Publisher Photo
The creamy cheese filling in these yummy stuffed shells has a pretty flecks of spinach. From Pinehurst, North Carolina, Margaret Truxton sends the recipe.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

2 each: 682 calories, 38g fat (19g saturated fat), 101mg cholesterol, 1418mg sodium, 56g carbohydrate (21g sugars, 7g fiber), 33g protein


  1. In a small skillet, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Set aside.
  2. 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.
  3. Pour half of the spaghetti sauce into a greased 13-in. x 9-in. baking dish. Arrange shells over sauce; top with remaining sauce.
  4. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Spinach Cheese Manicotti in Taste of Home June/July 2001, p19

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Spinach Cheese Manicotti

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 10, 2015

"This was real good. Filling is also good as a lasagna. Just add an egg to the mix. (Found this out when i discovered I had no manicotti shells, but had lasagna noodles). Have made this 2 times now as manicotti and 1 as lasagna, will do both ways again. Changed nothing in the recipe for either way of preparing."

Reviewed Sep. 8, 2014

"This was a really good recipe. I added a shredded chicken breasts to the mixture before I stuffed the manicotti."

Reviewed Aug. 21, 2014

"Yummy. The recipe yielded enough filling for 12 manicottis--I had quite a bit left over. I had 1/2 jar of marinara that I needed to use, and it was exactly enough to cover the 8 manicottis."

Reviewed Feb. 19, 2014

"Great recipe. Added red, yellow, orange peppers as I didn't have onions on hand. Used a sweet basil marinara sauce as the spaghetti sauce and it was terrific."

Reviewed Sep. 1, 2013

"Delicious manicotti! I did brown some Italian sausage and add to the sauce, but other than that, followed the recipe exactly. Also, I cut the manicotti open and put the filling in....too time consuming to stuff the uncut tube. I put it seam side down in the pan....no one knows the difference when they put a serving on their plate! I've made a lot of manicotti in my time....none was better than this, so I'll be making it again!"

Loading Image