Spinach Cheese Manicotti Recipe

5 8 12
Spinach Cheese Manicotti Recipe
Spinach Cheese Manicotti Recipe photo by Taste of Home
Publisher Photo

Spinach Cheese Manicotti Recipe

Read Reviews
5 8 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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1-1/2 cups ricotta cheese
  • 1 cup (4 ounces) shredded 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 and garlic in oil for 3 minutes; set aside. In a mixing bowl, combine the ricotta, 1/2 cup mozzarella, cream cheese, 4 tablespoons Parmesan, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Spoon or pipe 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 remaining mozzarella and Parmesan. 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

Nutritional Facts

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

  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1-1/2 cups ricotta cheese
  • 1 cup (4 ounces) shredded 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
  1. In a small skillet, saute onion and garlic in oil for 3 minutes; set aside. In a mixing bowl, combine the ricotta, 1/2 cup mozzarella, cream cheese, 4 tablespoons Parmesan, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Spoon or pipe into the manicotti shells.
  2. 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 remaining mozzarella and Parmesan. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpinach Cheese Manicotti

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
[email protected] User ID: 1378537 277214
Reviewed Nov. 3, 2017

"absolutely great ,Family ate the whole pan"

MY REVIEW
middjett User ID: 7818954 222477
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."

MY REVIEW
Smcarlock User ID: 7978168 30880
Reviewed Sep. 8, 2014

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

MY REVIEW
jsgoldn User ID: 6355243 204336
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."

MY REVIEW
shecooks1 User ID: 6334132 48365
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."

MY REVIEW
vewebber58 User ID: 998755 89676
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!"

MY REVIEW
whitelion82 User ID: 2403553 30878
Reviewed Feb. 9, 2013

"I've made this many times, always got rave reviews. My only trouble is cooking the pasta so it's not chewy, but still holds up when I try to fill it. I've used the recipe for stuffed shells- works just as well."

MY REVIEW
Mega Mom User ID: 5808886 87703
Reviewed Feb. 6, 2011

"I followed the recipe exactly as written, other than using fat free cream cheese. It was the most delicious manicotti I have ever eaten anywhere."

Loading Image