Ricotta and Spinach Stuffed Manicotti

Ricotta and Spinach Stuffed Manicotti

17

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

Ingredients

1 h 5 m {{adjustedServings}} servings 495 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1088 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  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.

Footnotes

  • Note
  • If refrigerating overnight, do so after step 3. Remove from the refrigerator 30 minutes before baking.
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Reviews

17
  1. 25 Ratings

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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 s...

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. Everyon...

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...