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Spinach Cheese Manicotti

The creamy cheese filling in these yummy stuffed shells has a pretty flecks of spinach. Margaret Truxton, Pinehurst, North Carolina
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 medium onion, finely chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1-1/2 cups ricotta cheese
  • 1 cup 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 13x9-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 cheeses. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts
2 each: 682 calories, 38g fat (19g saturated fat), 101mg cholesterol, 1418mg sodium, 56g carbohydrate (21g sugars, 7g fiber), 33g protein.

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Reviews

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Average Rating:
  • Chad
    Jan 7, 2020

    Have made this twice now. Everyone enjoys it!

  • leaharkness2
    Nov 3, 2017

    absolutely great ,Family ate the whole pan

  • middjett
    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.

  • Smcarlock
    Sep 8, 2014

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

  • jsgoldn
    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.

  • shecooks1
    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.

  • vewebber58
    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!

  • whitelion82
    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.

  • Mega Mom
    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.