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Ricotta and Spinach Stuffed Manicotti

Ricotta and Spinach Stuffed Manicotti

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Ernie

Ernie

This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Ernie.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1088 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
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Reviews

ilikeitspicy
19

ilikeitspicy

11/16/2010

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 was 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!

angel
14

angel

4/1/2011

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 loved it!

pinkypink
14

pinkypink

4/1/2011

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 onion, 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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