Spinach Cheese Manicotti

Spinach Cheese Manicotti

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Ernie 0

"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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1 h 5 m servings 576 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 69g
  • 22%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1410 mg
  • 56%

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 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.


  • Note
  • If refrigerating overnight, do so after step 3. Remove from the refrigerator 30 minutes before baking.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 546 Ratings

Most helpful positive review

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...

Most helpful critical review

It was good, but nothing spectacular.

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...

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...

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...

I have made Spinach Manicotti similiar to this recipe before. It always turns out excellent. I have tried both ways, pre-cooking the noodles, and adding water to the uncooked version of the reci...

i make a dish like this often. i use fresh spinach and chop it, and use real garlic. HINT: to stuff the shells easily, spoon the filling into a plastic storage bag, cut of a little bit of one co...

This is a great make ahead party recipe. I spice it up with some cooked Italian sausage, and a pinch or two of crused red pepper. I have also sub. fresh basil for the parsley and I use 1T. of ...

AWESOME!! Great base recipe, I did make changes by what I thought would be yummy.. I have never made this before but it is something I always order when I'm out, and after the changes I made it ...

I did not add the water, and had it in the oven for five minutes longer than called for. It turned out perfect. Very tasty!!

Very Good!!! I used the large shells instead of manicotti and precooked them that way I didn't have to water down the sauce. Also I added ground chicken to the mixture (precooked it of course!),...

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