Spinach and Cheese Stuffed Manicotti

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Doodlebugsmom 0

"This stuffing can be used in anything you want to stuff. I have even simply mixed in a 2 to 3-pound meatloaf to add some veggies to it, and it worked great! Made a very moist meatloaf, and the kids loved it! They also like eating the stuffing plain; I had to chase them away so I would have enough left for the noodles!"
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1 h 15 m servings 457 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1115 mg
  • 45%

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 400 degrees F (200 degrees C). Divide mozzarella cheese into 3 portions.
  2. Bring a large pot of lightly salted water to a boil. Cook manicotti in boiling water, stirring occasionally until softened slightly but still firm, about 7 minutes. Drain and rest in a bowl of cold water.
  3. Combine spinach, Alfredo sauce, Parmesan cheese, and 1 portion mozzarella cheese in a large bowl; mix well and season with salt and pepper. Spoon fill mixture into each manicotti shell. Divide stuffed shells evenly between two 9x13-inch baking dishes. Pour 1 jar spaghetti sauce over each baking dish and sprinkle with equal portions mozzarella cheese. Cover both baking dishes with aluminum foil.
  4. Bake in preheated oven until cheese is melted and sauce is bubbly, about 45 minutes.


  • Cook's Note:
  • You can bake one pan and freeze one pan for later, if you choose.



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