Ricotta and Spinach Stuffed Manicotti

Ricotta and Spinach Stuffed Manicotti

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"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Ernie."
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1 h 5 m servings 495 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • 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 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.


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



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...

Loved not having to cook the shells first! Easy and tasty

The only change was minced garlic instead of garlic powder... this was excellent! My husband loved it!!

This was delicious! I used fresh spinach and added mushrooms, but kept everything else the same! I omitted the water, which I think was a mistake because I had a few noodles that weren't comp...

very good ! pretty easy to make as well minus stuffing the manicotti. using a knife does make it easier,other than that its super easy ! i made this because i was craving lasagna and this is les...

Simple to prepare, and delicious. I didn't change a thing. Great way to sneak in some veggies, too.

This was very good and pretty easy. I added crab to the ricotta mixture because I had some to use up. I would make this again.

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