Spinach Cheese Manicotti

Spinach Cheese Manicotti

354 Reviews 20 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Ernie
Recipe by  Ernie

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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 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.

Share It

Reviews (354)

Rate This Recipe
Lockie
276

Lockie

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, and I added a scant 1/2 tsp. of red pepper flakes. I also sauteed the onion and garlic before adding. Stuffing the uncooked shells eliminated my normal irritation with making manicotti (which is the fragility of the shells). This pleased both my husband and my two kids, and pleased the most critical of us - me. I loved loved loved that I was able to make it in the morning and just pop it in the oven at dinnertime. It made for a very fuss-free evening, and that in itself is worth lots of stars! Lucky for me it was yummy, too.

Nadine
206

Nadine

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 bland, I will triple the parmesan next time. I filled a quart zip bag with the cheese and cut a hole in a corner to fill the noodles, made my life easier.

I'm nuts too...
148

I'm nuts too...

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 water, I reduced the baking time as well, baking it until the cheese on top was melted. Oh, I tripled the recipe (because I bought a 5 lb. tub of ricotta) and shared some with my neighbors and they told me that they LOVED it! Their 5 yr. old told me, "Michele I like your food", what a great compliment! Thanks Ernie!!

More Reviews

Similar Recipes

Three Cheese Manicotti II
(336)

Three Cheese Manicotti II

Make Ahead Manicotti
(141)

Make Ahead Manicotti

Spinach and Cheese Stuffed Pasta Shells
(131)

Spinach and Cheese Stuffed Pasta Shells

Manicotti with Cheese
(51)

Manicotti with Cheese

Spinach and Cheese Pie
(7)

Spinach and Cheese Pie

Mushroom, Spinach and Cheese Torta
(8)

Mushroom, Spinach and Cheese Torta

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 576 cal
  • 29%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 69 g
  • 22%
  • Protein
  • 29.8 g
  • 60%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 1410 mg
  • 56%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Three Cheese Manicotti II

>

next recipe:

Spinach and Cheese Stuffed Manicotti