Ricotta and Spinach Stuffed Manicotti Recipe - Allrecipes.com
Ricotta and Spinach Stuffed Manicotti Recipe
  • READY IN ABOUT hrs

Ricotta and Spinach Stuffed Manicotti

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Ernie."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 5 mins

Footnotes

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

Nov 16, 2010

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 store was out of manicotti, so I settled for cannelloni. Due to personal preference, I used original Prego pasta sauce. Thanks to those who suggested using a ziploc bag to fill the pasta and using fresh garlic instead of the powder. Worked like a charm. This recipe is definitely a keeper! Thanks Ernie!

 
Apr 01, 2011

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. Everyone loved it!

 

25 Ratings

Apr 01, 2011

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 the onion, garlic and also added 5 thinly sliced crimini mushrooms. I also added some fresh basil. I made the sauce using a can of tomatoes and a jar of strained tomatoes. I added garlic, italian seasoning, parsley, basil, oregano, salt and pepper and 1/4 cup of water. The sauce was quite watery, but it was perfect for the no-cook shells. When it came out of the oven, the sauce was thick and the tubes were perfectly cooked. I'll definitely make this again! Thanks

 
Nov 11, 2010

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

 
Feb 16, 2011

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

 
Feb 28, 2011

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 completely done.

 
Apr 15, 2011

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 less expensive to make =)

 
Mar 25, 2011

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

 

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Nutrition

  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 59.4 g
  • 19%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 1088 mg
  • 44%

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

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