Spinach Cheese Manicotti

Spinach Cheese Manicotti

380
Ernie 0

"My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread."

Ingredients

1 h 5 m {{adjustedServings}} servings 576 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 69g
  • 22%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1410 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  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 spaghetti 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

380
  1. 539 Ratings

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At the risk of sounding like everyone else, this was really good. I made very few changes based on comments by other reviewers - I used minced garlic instead of powder, basil instead of parsley...

Loved it, exactly what I was looking for. I did not use any water, added more garlic and seasonings to give it a little taste: would have been very bland otherwise. Hubby still found it a little...

I thought that this was VERY tasty. I cooked the noodles, used fresh spinach, & also used my own meat sauce, (skipping the water because I didn't want to ruin the sauce). Because I skipped the...