Recipe by Ernie
"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Ernie."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) container
1 (10 ounce) package
frozen chopped spinach, thawed and squeezed dry
minced fresh parsley
1 1/2 cups
shredded mozzarella cheese, divided
grated Parmesan cheese, divided
6 1/2 cups
Classico® Tomato and Basil Sauce
1 1/2 cups
1 (8 ounce) package
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!
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!
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
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 completely done.
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 =)
Simple to prepare, and delicious. I didn't change a thing. Great way to sneak in some veggies, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta and Spinach Stuffed Manicotti
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 146
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These bacony, cheesy chicken breasts make an elegant main course.
Watch Chef John refashion leftover party dip into an easy stuffed-pasta dish.
See how to make this quick-and-easy brunch classic.