READY IN ABOUT 1¼ hrs

Spinach Cheese Manicotti

Read Reviews (325)

"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." — Ernie

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.

Reviews More Reviews

Most Helpful Positive Review

Sep 06, 2006

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, and I added a scant 1/2 tsp. of red pepper flakes. I also sauteed the onion and garlic before adding. Stuffing the uncooked shells eliminated my normal irritation with making manicotti (which is the fragility of the shells). This pleased both my husband and my two kids, and pleased the most critical of us - me. I loved loved loved that I was able to make it in the morning and just pop it in the oven at dinnertime. It made for a very fuss-free evening, and that in itself is worth lots of stars! Lucky for me it was yummy, too.

—Lockie

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Most Helpful Critical Review

Mar 02, 2011

It was good, but nothing spectacular.

—Yolanda

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457 Ratings

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Aug 23, 2006

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 bland, I will triple the parmesan next time. I filled a quart zip bag with the cheese and cut a hole in a corner to fill the noodles, made my life easier.

—Nadine S

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Dec 17, 2003

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 water, I reduced the baking time as well, baking it until the cheese on top was melted. Oh, I tripled the recipe (because I bought a 5 lb. tub of ricotta) and shared some with my neighbors and they told me that they LOVED it! Their 5 yr. old told me, "Michele I like your food", what a great compliment! Thanks Ernie!!

—I'm nuts too...

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Jul 25, 2008

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 recipe. I prefer adding the water, the shells are so much easier to stuff when uncooked. I usually freeze half of the recipe. So easy to just pop in oven next time around. It does not change the taste, etc. of the "sauce" by adding the water. The water is absorbed during the cooking process. Add garlic/cheese bread a salad and glass of wine for a true authenic "Italian Dinner." I totally recommend this recipe~~~~ AAAA++++

—LV2COOK

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Sep 26, 2004

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 minced garlic in the ricotta instead of the powder. I serve it with Italian bread and a tossed salad.

—CZCOOKS

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Oct 26, 2010

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 corner, and pipe it into the tube. will save you alot of time. i also cook the noodles for a few minutes to save on baking time.

—erin

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Jun 24, 2008

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!!

—Sarah

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Nutrition

Calories
576 kcal
29%

Carbohydrates
69 g
22%

Cholesterol
86 mg
29%

Fat
20.5 g
32%

Fiber
9.2 g
37%

Protein
29.8 g
60%

Sodium
1410 mg
56%

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

Nutritional Information

Spinach Cheese Manicotti

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 576
** Calories from Fat: 185

% Daily Value *
** Total Fat 20.5g 32 %
** Saturated Fat 9.7g 48 %
** Cholesterol 86mg 29 %
** Sodium 1410mg 56 %
** Potassium 1161mg 33 %
** Total Carbohydrates 69g 22 %
** Dietary Fiber 9.2g 37 %
** Protein 29.8g 60 %
** Sugars 24.4g
** Vitamin A 144 %
** Vitamin C 15 %
** Calcium 77 %
** Iron 44 %
** Thiamin 20 %
** Niacin 126 %
** Vitamin B6 39 %
** Magnesium 45 %
** Folate 107 %

* 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.