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Spinach Cheese Manicotti

Spinach Cheese Manicotti

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Ernie

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.

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Ingredients {{adjustedServings}} servings

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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:
  • 86 mg
  • 29%
  • Sodium:
  • 1410 mg
  • 56%

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 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.
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Reviews

Lockie
290

Lockie

9/6/2006

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.

QuebecGirl
220

QuebecGirl

8/23/2006

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...
154

I'm nuts too...

12/17/2003

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!!

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