“I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!” - by Sandir
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
- Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 507 cal
- 25%
- Fat
- 19.1 g
- 29%
- Carbs
- 55.8 g
- 18%
Based on a 2,000 calorie diet
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Reviews (137)
Rate This Recipe
"Very simple and very tasty! I recommend putting the filling mixture in a large ziplock bag and cutting a corner off so you have a "pastry bag" type thing to pipe the filling in...." See more"
BECBEC
"A WINNER! I made only a few chamges....I used 2 jars of sauce in their entirety; halved the amount of spinach called for and added a half pound of sweet Italian sausage (crumbled and browned)to the fi..." See morelling. We are hosting a dinner party next month and this recipe will be on the menu for sure. My Italian husband pronounced this a "keeper" (trust me, HIGH praise!)."
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