KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)

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Kittencal's Spinach & Four-Cheese Manicotti (Vegetarian) image

I have been making this recipe for years, it is *the best* manicotti recipe hands down! --- I have made this many times for dinner parties and have made it for socials and large gatherings increasing amounts of coarse, I have even served this at my Thanksgiving and Christmas holiday table as an extra dish along with a turkey or ham --- to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, or you may prepare up to step #9 cover and refrigerate for up to 24 hours --- don't forget to cook the spinach first before using for this recipe

Provided by Kittencalrecipezazz

Categories     Manicotti

Time 1h10m

Yield 8 manicotti

Number Of Ingredients 15

3 tablespoons oil
1/4 cup onion, finely chopped (optional)
2 teaspoons fresh garlic (no more than that or the garlic will overpower the other ingredients!)
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided (can use a bit more)
4 ounces cream cheese, softened
1/3 cup grated parmesan cheese (can use more)
1 teaspoon italian seasoning
salt (to taste I use seasoned salt)
1/2-1 teaspoon fresh ground black pepper (or to taste)
1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
8 manicotti, cooked and drained (you might use more shells so I would cook 10)
4 -6 cups marinara sauce (see my Kittencal's Marinara Pasta Sauce (Vegetarian))
1/4 cup parmesan cheese (or to taste)
mozzarella cheese, for topping (any amount desired)

Steps:

  • Set oven to 350 degrees F.
  • Butter a 13 x 9-inch baking dish.
  • In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
  • In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
  • Season with white salt or seasoned salt and black pepper to taste.
  • Stir in onion mixture and spinach; mix well to combine.
  • Spoon into cooked and cooled manicotti shells.
  • Pour half of the pasta sauce into the prepared baking dish.
  • Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
  • Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
  • Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
  • Cover and bake for 25 minutes.
  • Uncover and top with mozzeralla cheese (any amount desired).
  • Bake 5 mins longer, or until cheese is melted.
  • Let stand 10 mins before serving.
  • Note; If desired the spinach can be omitted completely.

Nutrition Facts : Calories 391.9, Fat 26.4, SaturatedFat 12.2, Cholesterol 64.7, Sodium 880.7, Carbohydrate 22.2, Fiber 4.4, Sugar 12.5, Protein 17.1

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