Spinach Cheese Manicotti

MARGARET TRUXTON • Pinehurst, North Carolina The creamy cheese filling in these yummy stuffed shells has pretty flecks of spinach.

Spinach Cheese Manicotti

Photo by flour_arrangements

  • Prep Time


  • Total Time


  • Servings



  • 1

    medium onion, finely chopped

  • 3

    garlic cloves, minced

  • 1

    tablespoon canola oil

  • 1-½

    cups ricotta cheese

  • 1

    cup (4 ounces) shredded part-skim mozzarella

  • cheese, divided

  • 4

    ounces cream cheese, softened

  • 6

    tablespoons grated Parmesan cheese, divided

  • 1

    teaspoon Italian seasoning

  • ½

    teaspoon pepper

  • 1

    package (10 ounces) frozen chopped spinach,

  • thawed and squeezed dry

  • 8

    manicotti shells, cooked and drained

  • 1

    jar (26 ounces) spaghetti sauce


1. In a small skillet, saute onion and garlic in oil for 3 minutes; set aside. In a mixing bowl, combine the ricotta, 1/2 cup mozzarella, cream cheese, 4 tablespoons Parmesan, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Spoon or pipe into the manicotti shells. 2. Pour half of the spaghetti sauce into a greased 13-in. x 9-in. baking dish. Arrange shells over sauce; top with remaining sauce. 3. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan. Bake 5-10 minutes longer or until cheese is melted.


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