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

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Stuffed with ricotta cheese and spinach, this Italian-style entree is flavorful and filling. I particularly like this meatless dish because I don't have to cook the pasta before assembling. —Mary Steiner of West Bend, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 70 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Bake: 70 min.
MAKES: 7 servings


  • 1 carton (15 ounces) fat-free ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup dry bread crumbs
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups tomato juice
  • 1 cup chunky salsa
  • 1 can (15 ounces) crushed tomatoes
  • 14 uncooked manicotti shells

Nutritional Facts

2 each: 345 calories, 8g fat (5g saturated fat), 34mg cholesterol, 782mg sodium, 45g carbohydrate (9g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.


  1. In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder.
  2. Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13-in. x 9-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti.
  3. Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender. Yield: 7 servings.
Originally published as Spinach Manicotti in Light & Tasty October/November 2004, p27

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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lalyki User ID: 5746551 234326
Reviewed Oct. 10, 2015

"Made this using spaghetti sauce instead of the salsa and tomatoes. Can I say yummy? Delicious , easy to fix (no hot pasta) and what a belly filler. Will definitely make again."

kmplumhoff User ID: 1143152 126935
Reviewed Mar. 17, 2012

"First time made exactly as written, very good. Now I swap out the juice & salsa for 3C of spaghetti sauce, get raves every time. Family & friends request this often."

craftymommajess User ID: 5744610 143971
Reviewed Jan. 18, 2012

"One of my family's favorite light recipes. My 5 year old son even loves these!"

BakinGymnast User ID: 5767825 63478
Reviewed Jan. 15, 2012

"I liked how there was no need to cook the noodles ahead, but using salsa for the sauce was kind of strange. Next time I will just use spaghetti sauce instead of the salsa. Also, be careful when you take this out of the oven as the liquid almost overflowed on mine!"

craftymommajess User ID: 5744610 60509
Reviewed Jan. 6, 2011

"Delicious!! Will be making this again this week!!"

madraven4 User ID: 5094099 77096
Reviewed Apr. 26, 2010

"This recipe was a family favorite. I've made manicotti before, but this recipe uses uncooked noodles that obsorb the sauce until tender while baking. Serve with garlic bread and red wine!"

pattyhay User ID: 4930939 95942
Reviewed Feb. 25, 2010

"This is so good I had 3 people ask for the recipe!

I used Von's Arrabiata Spagetti Sauce 28oz. instead of the salsa & crushed tomatoes."

marybrehm User ID: 2047642 143969
Reviewed Sep. 2, 2009

"Delicious! Very flavorful. My husband and I both loved it! Also like not having to cook the manicotti before filling. Definitely a keeper! Thanks Mary"

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