Spinach and Cheese Manicotti Recipe
Spinach and cheese manicotti features manicotti pasta tubes filled with a seasoned blend of ricotta, mozzarella, parmesan, egg, and spinach, baked in a rich tomato sauce for a comforting and family-friendly main course.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
- Diet: Vegetarian
Ingredients
Pasta
- 8 oz box Manicotti Pasta – cooked until al dente
Cheese and Filling
- 2 cups Ricotta Cheese
- 3 cups Mozzarella Cheese, hand shredded (divided into 2 cups for filling and 1 cup for topping)
- 1 cup Parmesan Cheese, grated
- 1 Egg
- ¼ cup Frozen Chopped Spinach, thawed and drained very well
Sauce and Seasonings
- 3 cups Tomato Sauce (homemade or jarred)
- Salt and Pepper to taste
- 1 tablespoon Garlic Powder
- 1 teaspoon Oregano
- 1 tablespoon Italian Seasoning
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature for baking the manicotti evenly.
- Prepare Baking Dish: Line a 9 x 13-inch baking dish with 2 cups of the tomato sauce, spreading it evenly to create a flavorful base layer for the manicotti.
- Make Filling: In a large bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, grated parmesan, egg, thoroughly drained chopped spinach, salt, pepper, garlic powder, Italian seasoning, and oregano. Mix thoroughly until fully combined.
- Stuff Manicotti: Using a spoon, carefully fill each cooked manicotti pasta tube with the spinach and cheese mixture, ensuring each shell is generously filled but not overstuffed.
- Arrange in Baking Dish: Place the stuffed manicotti side by side in the prepared baking dish over the tomato sauce layer.
- Add Sauce and Cheese on Top: Pour the remaining tomato sauce evenly over the manicotti, then sprinkle the remaining 1 cup of shredded mozzarella cheese on top for a cheesy crust.
- Bake: Bake the assembled dish in the preheated oven for 20-30 minutes, until the cheese is melted, bubbly, and slightly golden on top.
- Cool and Serve: Remove from oven and let cool slightly. Garnish with fresh parsley if desired, and serve warm for a delicious, comforting meal.
Notes
- Drain thawed spinach well to avoid soggy filling.
- Use homemade tomato sauce for a fresher flavor or a good quality jarred sauce for convenience.
- Cooking manicotti pasta al dente prevents it from getting too soft after baking.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
- For a vegetarian version, ensure the tomato sauce does not contain meat products.
Find it online: https://bitezly.com/spinach-and-cheese-manicotti-recipe-2/
