Delicious Spinach Manicotti Recipe -
Delicious Spinach Manicotti Recipe
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Delicious Spinach Manicotti

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"I got a recipe like this from a healthy cookbook and adjusted it a bunch until it tasted just right. Now I make this healthy and delicious meal quite often. Even my 6- and 8-year-old kids request it!"

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Ingredients Edit and Save

Original recipe makes 8 manicotti Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. Bring a large pot of lightly salted water to a boil. Cook manicotti in boiling water until nearly cooked through yet firm, about 6 minutes; drain.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Mix ricotta cheese, spinach, egg whites, Parmesan cheese, Italian seasoning, and garlic powder together in a bowl; stuff into ricotta shells.
  4. Spread enough of the pasta sauce into the bottom of a 9x13-inch baking dish to cover completely. Arrange stuffed manicotti shells into the pan. Pour remaining pasta sauce over the stuffed shells. Cover dish tightly with aluminum foil.
  5. Bake in preheated oven until the filling is set and hot in the center, about 45 minutes.
  6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. Remove aluminum foil from baking dish. Sprinkle mozzarella over the manicotti.
  8. Cook under broiler until cheese is melted and slightly browned, 2 to 3 minutes.
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Reviews More Reviews

Apr 16, 2014

I thought this was pretty good, but just had to change it some based on what I had in the house. I only had about 2/3 of a container or ricotta and it worked fine. I also cut back the mozzarella by about half. I couldnt find my Italian seasoning and just sprinkled a little Goya adobo seasoning on the filling for flavor with some additional black pepper. I do not care for jarred sauce, so I just put some unsalted canned tomatoes in my blender with a pinch of garlic sauce and used that. Only other change was using just 1 egg. I only baked it about 20~25 minutes , added a little cheese then 5 or so minutes more.

Jan 11, 2014

Great recipe. I added a little more parmesan and sauce, but really, it didn't need any changes.

Jan 04, 2014

I wanted to love these, but I found them to be surprisingly bland (even with increasing the Italian seasoning, subbing (increased) garlic bread seasoning AND garlic salt (out of garlic powder), and adding crushed red pepper). I also added some fresh mozz to the mix because I had some in need of use. I forewent broiling and simply removed the foil and added the mozz for the final 10 minutes of baking. My box of manicotti held 14 and this filled all w/1/2C or so leftover. I'd have rated these a 3, myself, but Mr. LTH really enjoyed them, hence the "4". If I make this again, I'll def up the filling seasonings. THANKS for the recipe.

May 27, 2013

Just made this recently and it made enough for my husband and I to have for a second meal! Even better the second time around! I used a mix of Mario Batali's alfredo sauce (15 oz) and Paul Newman's alfredo sauce (15 oz). I didn't have the amount needed written on my shopping list. The extra sauce didn't hurt a thing, and the recipe was lovely even having it twice. I definitely will add this to the family favorite meal list.


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  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 58.9 g
  • 19%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 31.6 g
  • 63%
  • Sodium
  • 1155 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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