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Spinach Manicotti


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Rate this recipe 4/5 (2 Votes)


  • 1 box (8 oz) uncooked manicotti shells (14 shells)
  • 2 cups shredded Italian cheese blend (8 oz)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 container (15 oz) ricotta cheese
  • 1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
  • 2 cloves garlic, finely chopped
  • 1 egg, slightly beaten
  • 1 jar (25.5 oz) Muir Glen® pasta sauce (any flavor)


Servings 7
Preparation time 15mins
Cooking time 50mins


Step 1

1 Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
2 In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
3 In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
4 Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

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