Delicious Spinach Manicotti

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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1 h 15 m servings 531 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 58.9g
  • 19%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1155 mg
  • 46%

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.


  • Prep

  • Cook

  • Ready In

  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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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...

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

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), ...

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 New...

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