Ricotta and Spinach Stuffed Manicotti17 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Ernie.” - by Ernie
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together pasta sauce and water.
- Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
Amount Per Serving (6 total)
- 495 cal
- 16.2 g
- 59.4 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"I just finished having this for dinner with garlic bread on the side! And boy was it good! I failed to buy fresh herbs on my trip to the store, but the dried version was just fine. Also, the store w..." See moreas out of manicotti, so I settled for cannelloni. Due to personal preference, I used original Prego pasta sauce. Thanks to those who suggested using a ziploc bag to fill the pasta and using fresh garlic instead of the powder. Worked like a charm. This recipe is definitely a keeper! Thanks Ernie!"
"yummmm!!!!! Thanks for this recipe! I did add fresh mushrooms as well, and I actually added ground beef. My hubby is a meat eater! I browned the ground beef and put it in with the sauce. Everyone love..." See mored it!"
"This tastes like a manicotti version of the "veggie lasagna florentine" recipe on this site. Both are excellent vegetarian dishes. I made a couple of changes: to the ricotta mixture I sauteed the o..." See morenion, garlic and also added 5 thinly sliced crimini mushrooms. I also added some fresh basil. I made the sauce using a can of tomatoes and a jar of strained tomatoes. I added garlic, italian seasoning, parsley, basil, oregano, salt and pepper and 1/4 cup of water. The sauce was quite watery, but it was perfect for the no-cook shells. When it came out of the oven, the sauce was thick and the tubes were perfectly cooked. I'll definitely make this again! Thanks"
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