Best Spinach Cheese Manicotti Recipes

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SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti image

The creamy cheese filling in these yummy stuffed shells has a pretty flecks of spinach. Margaret Truxton, Pinehurst, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

1 medium onion, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1-1/2 cups ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
4 ounces cream cheese, softened
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 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

Steps:

  • In a small skillet, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Set aside. , In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese, cream cheese, 4 tablespoons Parmesan cheese, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Stuff into the manicotti shells., Pour half of the spaghetti sauce into a greased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 682 calories, Fat 38g fat (19g saturated fat), Cholesterol 101mg cholesterol, Sodium 1418mg sodium, Carbohydrate 56g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.

SPINACH & CHEESE STUFFED MANICOTTI



Spinach & Cheese Stuffed Manicotti image

This is a wonderfully cheesy manicotti recipe made easier by not having to cook the shells first. Comfort food at it's finest. The original recipe source idea is RecipeGirl, but made a few of my own changes and additions. Hope you try it, it is worth the time.

Provided by Meekocu2

Categories     Manicotti

Time 1h45m

Yield 12-14 manicotti, 6 serving(s)

Number Of Ingredients 15

1 (10 ounce) package frozen spinach, thawed completely and squeezed dry
8 ounces shredded low fat part-skim mozzarella cheese
10 ounces low fat or 10 ounces fat-free ricotta cheese
4 ounces low fat or 4 ounces fat free cream cheese, softened
1/2 cup shredded romano cheese, Parmesan, Asiagio cheese blend
2 large eggs
1/2 teaspoon salt (to taste)
1/2 teaspoon fresh ground black pepper (to taste)
1/8 teaspoon italian seasoning
1/8 teaspoon garlic powder
uncooked manicotti noodles
3 hot Italian sausage links, casing removed, browned and drained
2 jars paul newman marinara sauce
1/2 cup shredded romano cheese, Parmesan, Asiagio cheese blend
fresh mozzarella cheese, for topping

Steps:

  • Preheat oven to 350* F.
  • Combine sauce and sausage in the same skillet sausage was cooked, keep warm.
  • In a large bowl, mix spinach, cheeses, eggs, Italian seasoning, garlic powder, salt and pepper. Stir together until well blended.
  • Place about 2 cups sauce in a 9X13 inch casserole dish. Spread it around to cover the bottom.
  • Now, to fill the manicotti. You can do this however you wish. You can use a pastry bag, or a zip-lock bag with a corner cut, or a spoon. I chose to use an old baby spoon (from when my daughter was a baby, the kind with the rubber temperature controlled end). I had fantastic results doing it that way. I highly recommend doing it that way. You may have to fill half, turn manicotti around and fill from the other end, as I did. Try to get as much filling in as possible, letting it over flow from the ends. Place the filled shell into the sauce-lined dish. Repeat with the remaining manicotti shells, and fill the dish with the stuffed shells, until you either run out of room, or shells or filling. I ran out of room first, I got twelve into my casserole dish. (I did have left over filling, which I froze.) You could also use two separate smaller dishes, and freeze one for another meal.
  • Cover pasta with sauce, you don't have to use it all, just make sure all the exposed manicotti are covered in sauce, about 2 ½ cups. Place sliced mozzarella on top of sauce and sprinkle remaining ½ cup shredded cheese mix over the mozzarella. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.
  • Bake, covered with foil, 50 minutes. Remove foil, and bake an additional 10 minutes.
  • Let rest 10 minutes before serving.
  • Tips:.
  • It's perfectly fine if you want to use full fat versions of the cheeses, we just prefer the low fat and fat free versions.
  • It's perfectly fine to leave the spinach out and turn this into just a cheese manicotti.

SPINACH AND CHEESE STUFFED MANICOTTI



Spinach and Cheese Stuffed Manicotti image

This stuffing can be used in anything you want to stuff. I have even simply mixed in a 2 to 3-pound meatloaf to add some veggies to it, and it worked great! Made a very moist meatloaf, and the kids loved it! They also like eating the stuffing plain; I had to chase them away so I would have enough left for the noodles!

Provided by Doodlebugsmom

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h15m

Yield 16

Number Of Ingredients 7

2 (16 ounce) packages shredded mozzarella cheese
28 manicotti shells
2 (16 ounce) packages frozen chopped spinach, thawed and drained
1 (16 ounce) jar Alfredo sauce
1 (8 ounce) package grated Parmesan cheese
salt and ground black pepper to taste
2 (16 ounce) jars spaghetti sauce

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Divide mozzarella cheese into 3 portions.
  • Bring a large pot of lightly salted water to a boil. Cook manicotti in boiling water, stirring occasionally until softened slightly but still firm, about 7 minutes. Drain and rest in a bowl of cold water.
  • Combine spinach, Alfredo sauce, Parmesan cheese, and 1 portion mozzarella cheese in a large bowl; mix well and season with salt and pepper. Spoon fill mixture into each manicotti shell. Divide stuffed shells evenly between two 9x13-inch baking dishes. Pour 1 jar spaghetti sauce over each baking dish and sprinkle with equal portions mozzarella cheese. Cover both baking dishes with aluminum foil.
  • Bake in preheated oven until cheese is melted and sauce is bubbly, about 45 minutes.

Nutrition Facts : Calories 457.2 calories, Carbohydrate 34.8 g, Cholesterol 61.4 mg, Fat 23.8 g, Fiber 4.1 g, Protein 27.5 g, SaturatedFat 12 g, Sodium 1115.4 mg, Sugar 8 g

CHEESE SPINACH MANICOTTI



Cheese Spinach Manicotti image

No one will even miss the meat in this hearty, delicious meal. Cream cheese and cottage cheese beef up the filling and give this lasagna-like dish a creamy base. -Julie Lower, Katy, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 7 servings.

Number Of Ingredients 19

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
3 cans (8 ounces each) no-salt-added tomato sauce
2 cans (6 ounces each) tomato paste
1-1/2 cups water
1/2 cup dry red wine or vegetable broth
2 tablespoons Italian seasoning
2 teaspoons sugar
2 teaspoons dried oregano
FILLING:
1 package (8 ounces) fat-free cream cheese
1-1/4 cups 2% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
2 large eggs, lightly beaten
1/2 teaspoon salt
1 package (8 ounces) manicotti shells
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Stir in the tomato sauce, tomato paste, water, wine, Italian seasoning, sugar and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes, stirring occasionally., Meanwhile, for filling, in a large bowl, beat cream cheese until smooth. Stir in the cottage cheese, spinach, Parmesan cheese, eggs and salt., Stuff cream cheese mixture into uncooked manicotti shells. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spay. Arrange manicotti over sauce. Pour remaining sauce over top., Cover and bake at 350° for 50-55 minutes or until pasta is tender. Uncover; sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 389 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 722mg sodium, Carbohydrate 50g carbohydrate (15g sugars, Fiber 5g fiber), Protein 25g protein.

ULTIMATE CRAB AND SPINACH MANICOTTI WITH PARMESAN CHEESE SAUCE



Ultimate Crab and Spinach Manicotti With Parmesan Cheese Sauce image

You can cheat and make this with imitation crabmeat but of course the real stuff is better, if you are using frozen crabmeat make certain to squeeze out any excess moisture before using for this recipe --- if you are a spinach lover then add in the full box of spinach if not just use half a box as the spinach tends be over powering, you can use 1 pound fresh spinach in place of frozen --- you can stuff the shells and refrigerate until ready to bake, and this is also great with a red sauce instead of the Parmesan cheese sauce :)

Provided by Kittencalrecipezazz

Categories     Crab

Time 1h25m

Yield 15 serving(s)

Number Of Ingredients 16

1/4 cup butter (no substitutes)
1/4 cup flour
1 cup full-fat milk
1 1/2 cups half-and-half cream
1 cup grated parmesan cheese
salt and pepper
Tabasco sauce
1 lb crabmeat, flaked (fresh or frozen)
1 (20 ounce) box frozen spinach (cooked and well drained, squeeze out moisture with hands)
1 1/2 cups ricotta cheese
1 1/2 cups parmesan cheese (can use more to taste)
2 large green onions, chopped
1 large egg, beaten
salt and pepper
shredded mozzarella cheese, for topping
15 manicotti, cooked to only firm-tender

Steps:

  • To make the sauce: in a saucepan over medium heat melt butter.
  • Add in flour and whisk for about 3 minutes.
  • Add in milk and half and half whisk over heat until bubbly and thickened.
  • Add in the Parmesan cheese, salt, pepper and Tabasco to taste; stir until the cheese melts.
  • Set oven to 375 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a bowl mix together crab, well drained spinach, ricotta, and Parmesan cheese, onions, egg, salt and pepper; mix well to combine.
  • Fill each cooked shell with crab/cheese filling using clean hands.
  • Place in a single layer in prepared baking dish.
  • Cover with the Parmesan cheese sauce (does not have to cover completely!).
  • Sprinkle with grated mozzeralla cheese (any amount desired).
  • Bake uncovered for about 25-30 minutes (do not over bake!).

Nutrition Facts : Calories 234.8, Fat 15.2, SaturatedFat 9.2, Cholesterol 72.7, Sodium 602.4, Carbohydrate 6.9, Fiber 1.4, Sugar 1.6, Protein 18.3

SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti image

Make and share this Spinach Cheese Manicotti recipe from Food.com.

Provided by weekend cooker

Categories     Manicotti

Time 1h

Yield 6 , 4-6 serving(s)

Number Of Ingredients 13

1 onion, minced
2 teaspoons minced garlic
2 tablespoons oil
1 (15 ounce) carton ricotta cheese
1 (3 ounce) package softened cream cheese
1 (8 ounce) package shredded mozzarella cheese, divided
1 (3 ounce) package grated parmesan cheese, divided
2 teaspoons italian seasoning
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (10 ounce) box frozen chopped spinach, thawed, and drained
9 manicotti, cooked, drained on wax paper
1 (26 ounce) jar spaghetti sauce

Steps:

  • .In a skillet, saute onion and garlicin oil and set aside.
  • In a large mixing bowl, combine ricotta, cream cheese, half the mozzarella, half the parmesan, italian seasoning, salt, and pepper and beat until well mixed.
  • Drain spinach with several paper towels and squeeze until spinach is well drained.
  • Add spinach and onion to cheese mixture and mix well.
  • Spoon this mixture into manicotti shells, using 1 teaspoon at a time.
  • Be careful not to tear shells.
  • Pour half of spaghetti sauce in bottom of 9x13 inch baking dish.
  • Arrange shells over the sauce and top with remaining sauce.
  • Cover and bake at 350 degrees for 30 minutes.
  • Remove from oven , uncover and sprinkle remaining cheeses over top.
  • Return to oven until cheese melts.

Nutrition Facts : Calories 709, Fat 50.4, SaturatedFat 26.1, Cholesterol 145.5, Sodium 1451.8, Carbohydrate 26.3, Fiber 5.2, Sugar 12.2, Protein 39.3

SPINACH AND CHEESE MANICOTTI RECIPE BY TASTY



Spinach And Cheese Manicotti Recipe by Tasty image

Here's what you need: manicotti shells, shredded italian cheese blend, ricotta cheese, frozen cut spinach, cream cheese, grated parmesan cheese, himalayan sea salt, pepper, dry parsley flakes, dry oregano, dry basil, garlic powder, onion powder, marinara sauce, fresh thyme

Provided by Sarah LaDue

Yield 6 servings

Number Of Ingredients 15

1 box manicotti shells, follow box directions to prepare
12 cups shredded italian cheese blend
11 containers ricotta cheese, 15 oz (425 G)
1 bag frozen cut spinach
4 oz cream cheese, softened to room temperature
½ cup grated parmesan cheese, (reserve ¼ cup for serving)
½ teaspoon himalayan sea salt
¼ teaspoon pepper
1 tablespoon dry parsley flakes
¾ tablespoon dry oregano
½ tablespoon dry basil
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ jars marinara sauce, (can serve with extra) 24 oz (680 G)
¼ teaspoon fresh thyme

Steps:

  • Preheat the oven to 375°F.
  • Cook manicotti al dente. Then, rinse pasta with cool water and drain well.
  • Stir together all the spinach blend ingredients in a separate bowl and set aside.
  • In the bottom of an ungreased 13x9 (3 qt) glass baking dish, spread 1 ½ cups (390 G) pasta sauce along the bottom.
  • Spoon spinach mixture into a piping or a gallon-size Ziploc bag. Snip 1 inch (2.5 cm) off the corner - you want it big enough to fill the manicotti and be able to let all the ingredients pass through without clogging the piping hole.
  • Hold a manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow just a bit on both sides.
  • Place the filled shells into the bottom of the pan: if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
  • Cover the pan tightly with foil and bake for about 30 minutes or until the sauce is bubbling.
  • Uncover dish and top with more sauce. Then, sprinkle remaining ½ cup Italian cheese blend on top of the sauce.
  • Bake uncovered for 5 minutes or until the cheese is melted.
  • Sprinkle with thyme and add some fresh chives (optional) upon serving. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 1099 calories, Carbohydrate 18 grams, Fat 87 grams, Fiber 3 grams, Protein 61 grams, Sugar 6 grams

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



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

SPINACH-AND-CHEESE-STUFFED MANICOTTI



SPINACH-AND-CHEESE-STUFFED MANICOTTI image

Categories     Cheese     Pasta     Tomato     Vegetarian     Dinner

Yield 4

Number Of Ingredients 10

8 dried manicotti shells
1 cup each ricotta cheese and shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 beaten egg
1 cup fresh spinach, coarsely chopped
1/8 tsp. each ground nutmeg and pepper
1 can (6 oz.) CONTADINA® Tomato Paste
1 1/4 cups chicken or vegetable broth
1 cup sliced fresh mushrooms
1 tsp. dried Italian seasoning, crushed

Steps:

  • Cook manicotti shells according to package directions; drain. Meanwhile, combine ricotta, 3/4 cup mozzarella, Parmesan, egg, spinach, nutmeg and pepper. Spoon about 3 tablespoons into each shell. Arrange shells in 2-quart baking dish. Combine tomato paste, broth, mushrooms and Italian seasoning; season with salt, if desired. Pour over shells. Bake, covered, in preheated 350°F oven, 30 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10 minutes more. Garnish with parsley, if desired.

CHICKEN, CHEESE, & SPINACH MANICOTTI



Chicken, Cheese, & Spinach Manicotti image

Make and share this Chicken, Cheese, & Spinach Manicotti recipe from Food.com.

Provided by Leigh J.

Categories     European

Time 45m

Yield 10 shells, 5 serving(s)

Number Of Ingredients 9

1 1/2 cups finely chopped cooked chicken breasts
2 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 (16 ounce) container low fat cottage cheese
2 egg whites
1 cup shredded mozzarella cheese, divided
10 manicotti, cooked, drained
1 1/2 cups spaghetti sauce
1/4 cup chopped fresh basil

Steps:

  • Heat oven to 350^ F.
  • Combine chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites, and 1/4 cup mozzarella; spoon into manicotti shells.
  • Place in 13x9 inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.
  • Bake 25-30 minutes or until heated through. Top with remaining mozzarella; bake 5 minutes or until melted. Sprinkle with basil.

Nutrition Facts : Calories 286.7, Fat 11.9, SaturatedFat 5, Cholesterol 62.8, Sodium 690.3, Carbohydrate 12, Fiber 2.7, Sugar 7.4, Protein 32.5

SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti image

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.

Provided by Ernie

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 12

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1 egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells

Steps:

  • 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.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g

CHEESE, ARTICHOKE AND SPINACH FILLED MANICOTTI



Cheese, Artichoke and Spinach Filled Manicotti image

This my own manicotti recipe that I thought I would share. Many people have mentioned how difficult manicotti is to make but I have a simple and fast way to make a delicious meal. Feel free to add any of your favorite ingredients in place of the spinach and artichoke hearts, such as sun-dried tomatoes or black olives. This dish is also great with chicken breasts coated with italian bread crumbs, parmesan cheese and lightly fried in olive oil.

Provided by tacomagirl23

Categories     Manicotti

Time 40m

Yield 8-10 manicotti shells, 4-6 serving(s)

Number Of Ingredients 9

1 (15 ounce) container ricotta cheese (low-fat ok)
1 (8 ounce) box manicotti
1 egg
1 (10 ounce) box frozen chopped spinach, thawed
1/2 cup artichoke heart, sliced
1 (26 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
salt & pepper

Steps:

  • Boil manicotti shells until almost done, about 7 minutes. Shells should be somewhat soft but still have some rigidness to them.
  • In a bowl, mix ricotta cheese, one egg, spinach and artichoke hearts, salt & pepper until well combined. Spoon mixture into a ziplock back and cut off one corner.
  • Cover the bottom of a rectangular baking pan with some of the spaghetti sauce.
  • Using the plastic baggie like a piping bag, squeeze mixture into each manicotti shell until full. Place on top of spaghetti sauce, leaving space in between each shell. Leaving space will help with serving later. Cheese mixture should fill approximately 8-10 shells.
  • Top the shells with more of the spaghetti sauce, mozzarella cheese and sprinkle with parmesan.
  • Cover with foil and bake in 350 degree oven for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 710.2, Fat 29.7, SaturatedFat 15.3, Cholesterol 136.9, Sodium 1444.5, Carbohydrate 74.3, Fiber 5.9, Sugar 19.9, Protein 37.4

SPINACH AND CHEESE MANICOTTI



Spinach and Cheese Manicotti image

Oh, how I love Italian food! I especially love those dishes like this one, made with delicious cheeses! I use a slightly sweet marinara sauce, but use whatever recipe you like. Delizioso!

Provided by Irishcolleen

Categories     Manicotti

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

10 ounces frozen chopped spinach, thawed
12 manicotti noodles
1 1/2 cups ricotta cheese
1 cup mozzarella cheese, shredded
1 cup fresh parmesan cheese, grated and divided
2 large eggs, lightly beaten
2 garlic cloves, finely minced
1/2 teaspoon salt
fresh ground pepper
3 cups of your favorite marinara sauce, divided
fresh parsley (to garnish)

Steps:

  • Bring a large pot of water to a boil over high heat, and season generously with salt. Cook according to package directions. Drain and squeeze the excess water from the spinach.
  • Cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry.
  • Preheat the oven to 350 degrees F.
  • Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
  • In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, garlic and the spinach. Season with the 1/2 teaspoon salt and pepper to taste.
  • Spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
  • Cover with the remaining sauce. Scatter the remaining cheese on top. Bake for 30 minutes. Garnish with fresh parsley. Serve immediately.

Nutrition Facts : Calories 385.7, Fat 22.2, SaturatedFat 11.9, Cholesterol 125.3, Sodium 1203, Carbohydrate 23.1, Fiber 4.7, Sugar 12.2, Protein 23.6

SPINACH CHEESE MANICOTTI (MEATLESS)



Spinach Cheese Manicotti (Meatless) image

Adapted from Taste of Home magazine. Prep time also includes time to cook the manicotti noodles. I added cinnamon and nutmeg to the mixture, to taste. Make sure you squeeze the thawed spinach as dry as possible.

Provided by HeatherFeather

Categories     Manicotti

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon vegetable oil (canola or olive)
1 1/2 cups ricotta cheese
1 cup mozzarella cheese, shredded,divided (4 ounces)
4 ounces cream cheese, softened
6 tablespoons parmesan cheese, grated,divided
1 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
8 manicotti, cooked and drained acording to package directions
1 (26 ounce) jar spaghetti sauce
1/8-1/4 teaspoon ground nutmeg
1/8-1/4 teaspoon ground cinnamon

Steps:

  • In a small skillet, saute onion and garlic in oil for about 3 minutes, set aside.
  • In a bowl, combine ricotta cheese, just 1/2 cup of the mozarella, all of the cream cheese, just 4 Tbsp of the Parmesan,the Italian seasoning, and the pepper until smooth.
  • Add the onion mixture to the cheese mixture, along with the spinach (along with a dash to taste of both freshly grated nutmeg and some cinnamon).
  • Fill the cooked manicotti noodles either with a spoon or by piping the mixture (using a decorating bag or a ziptop bag with one end snipped off).
  • Pour half of the sauce into the bottom of a greased 9x13" casserole.
  • Place filled manicotti in the pan on top of the sauce, then pour the remaining sauce over the top.
  • Cover an bake at 350 F 25 minutes.
  • Remove the cover, sprinkle with the remaining mozzarella and Parmesan cheese and bake another 5-10 minutes more to melt cheese.

SPINACH AND TRIPLE-CHEESE STUFFED MANICOTTI



Spinach and Triple-Cheese Stuffed Manicotti image

Serve up our delicious Spinach and Triple-Cheese Stuffed Manicotti recipe tonight. Our Triple-Cheese Stuffed Manicotti is sure to surprise and delight.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

12 manicotti shell, uncooked
4 slices OSCAR MAYER Bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. extra-lean ground beef
1 pkg. (8 oz. ) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 tsp. each dried basil and oregano leaves
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/2 cup water
1/2 cup POLLY-O Shaved Parmesan Cheese
1/2 tsp. dried oregano leaves

Steps:

  • Heat oven to 350ºF.
  • Cook pasta as directed on package. Meanwhile, cook bacon in large skillet on medium heat 4 to 5 min or until crisp. Use slotted spoon to remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions and garlic to drippings; cook and stir 2 min. Add ground beef; cook and stir 6 to 7 min. or until no longer pink. Stir in bacon, Neufchatel, spinach, mozzarella and herbs.
  • Drain shells; fill with meat mixture. Pour 1 cup sauce into bottom of 13x9-inch baking dish; top with shells. Add water to pasta sauce jar. Cover with lid and shake jar. Pour water over shells; cover with foil.
  • Bake 45 min. or until heated through, uncovering after 35 min. Top with Parmesan.

Nutrition Facts : Calories 540, Fat 26 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 35 g

DIANA'S BAKED MANICOTTI AND CHEESE WITH SPINACH



DIANA'S BAKED MANICOTTI AND CHEESE WITH SPINACH image

Number Of Ingredients 24

Filling:
2# ricotta
1 8oz pkg mozzarella diced
1/3 cup grated Parmesan
2 eggs
1 tsp salt
1/4 teas pepper
1 TBLS chopped parsley
Spinach (chopped , cooked fresh or frozen; tho I often use fresh uncooked)
1/4 cup grated parmesan for topping
Sauce:
1/3 cup olive oil
1 1/2 cups finely chopped onion
1 Clove garlic crushed/ minced
1 2# 3oz can Italian tomatoes w/liquid
1 6oz can tomato paste
2 TBLS chopped parsley
1 TBLS salt
1 TBLS sugar
1 Tsp dried oregano (or fresh from my herb pot outside)
1 Tsp basil ( or fresh from my herb pot ")
1/4 teas pepper
Prepare sauce:
Saute in hot oil in 5 qt Dutch oven onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with a fork. Bring to boil , simmer covered 1 hour.

Steps:

  • Combine filling ingredients in large bowl; beat with wooden spoon to blend well. Fill shells or manicotti pasta. Follow box directions after filling pasta. And sprinkle with remaining Parmesan. Bake 1/2 hour @ 350 or until bubbly; I advise foil cover , it helps to not evaporate all the yummy sauce. To freeze: Line baking dish with large piece of foil; assemble as directed. Fold over foil to seal and freeze in dish. When frozen remove dish. To serve: Unwrap, place in baking dish, and let stand 1 hour to thaw. Bake, covered, 1 hr in 350F oven.

CHICKEN, CHEESE & SPINACH MANICOTTI



Chicken, Cheese & Spinach Manicotti image

Take an Italian taste tour with our Chicken, Cheese & Spinach Manicotti. This stuffed spinach manicotti can even fit into your healthy eating plan!

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield Makes 5 servings

Number Of Ingredients 9

1-1/2 cups finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 egg whites
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1/4 cup chopped fresh basil

Steps:

  • Heat oven to 350°F.
  • Combine chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
  • Place in 13x9-inch baking dish sprayed with cooking spray; cover with pasta sauce.
  • Bake 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

Nutrition Facts : Calories 370, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 60 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 38 g

PRESSURE COOKER SPINACH AND THREE-CHEESE MANICOTTI



Pressure Cooker Spinach and Three-Cheese Manicotti image

Pinched from The Blue Jean Chef Blog on QVC. Written by Meredith Laurence.

Provided by Christianne FitzRandolph

Categories     Pasta

Time 1h

Number Of Ingredients 15

FILLING:
1 1/2 c whole milk ricotta cheese (about 1 lb.)
1/2 c parmesan cheese, grated
2 c mozzarella cheese, grated
1 egg, slightly beaten
10 oz frozen spinach, slightly thawed and broken up into small pieces
3 Tbsp chopped fresh parsley (plus more for garnish)
2 Tbsp chopped fresh chives
1/2 tsp salt
freshly ground black pepper
8 oz package dried uncooked manicotti shells (about 14 shells)
SAUCE:
28 oz can chopped tomatoes
24 oz jar marinara sauce
1 1/2 c water

Steps:

  • 1. Prepare the filling by mixing the ricotta, Parmesan, half the mozzarella, egg, spinach, herbs, salt and pepper together in a bowl. Place the filling into a piping bag (or squeeze it into the corner of a zipper sealable plastic bag with the corner cut off).
  • 2. Squeeze the filling into the manicotti shells, using your fingers to push any extra filling into the ends.
  • 3. Combine the chopped tomatoes and the marinara sauce in a bowl.
  • 4. Pour the water into the bottom of the pressure cooker insert. Add a third of the sauce to the water. Place five of the filled manicotti shells into the sauce, making sure they are surrounded by sauce. Pour a third of the remaining sauce on top. Layer another five manicotti shells into the cooker and pour half of the remaining sauce on top. Finish by placing the remaining manicotti shells into the cooker and pour the remaining sauce over the top.
  • 5. Lock the lid in place and cook on HIGH pressure for 10 minutes. Let the pressure come down naturally. Remove the lid and test for doneness with a paring knife. Scatter the remaining mozzarella cheese on top and return the lid to the cooker. Let the dish sit for ten minutes so the cheese melts and the manicotti cools enough to eat it.
  • 6. Serve with chopped fresh parsley as a garnish.

CHICKEN, CHEESE & SPINACH MANICOTTI



Chicken, Cheese & Spinach Manicotti image

Take an Italian taste tour with our manicotti stuffed with chicken, basil, spinach and cheese. It's big on flavor and can even fit into your healthy eating plan.

Provided by @MakeItYours

Number Of Ingredients 9

1-1/2cups finely chopped cooked chicken breasts
2cloves garlic, minced
1pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 egg whites
1cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked
1-1/2cups spaghetti sauce
1/4cup chopped fresh basil

Steps:

  • HEAT oven to 350°F.
  • COMBINE chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
  • PLACE in 13x9-inch baking dish sprayed with cooking spray; cover with spaghetti sauce.
  • BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

CHEESE MANICOTTI WITH SPINACH



Cheese Manicotti With Spinach image

This a very simplified version of a great Italian dish. It can be made in advance and refrigerated until baking. I normally never use jarred sauces because I have the time to make sauce from scratch but to speed this recipe up, use sauce from a jar. Just make it a top notch brand.

Provided by CaribbeanQueen

Categories     Manicotti

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

8 manicotti, uncooked
2 cups ricotta cheese
3 ounces cream cheese, softened
1/2 cup parmesan cheese, grated
1/4 cup parsley, chopped
1 egg, slightly beaten
2 green onions, sliced
1/4 teaspoon salt
2 cups marinara sauce
1/4 cup parmesan cheese
1 (10 ounce) package frozen chopped spinach
parsley sprig

Steps:

  • Cook manicotti shells in boiling, salted water until barely tender (package directions). Rinse with cold water. Drain.
  • Combine cheeses, parsley, egg, onion and salt; mixing well.
  • Fill shells with cheese mixture.
  • Arrange in lightly oiled baking dish.
  • Cover with marinara sauce.
  • Sprinkle with additional 1/4 cup Parmesan.
  • Bake at 350 degrees for 25 - 30 minutes.
  • Meanwhile, cook spinach according to package directions. DRAIN WELL.
  • Spoon down center of baked manicotti just before serving.
  • Garnish with parsley.

Nutrition Facts : Calories 505.7, Fat 33.5, SaturatedFat 19.1, Cholesterol 155.5, Sodium 1272.9, Carbohydrate 23.1, Fiber 3, Sugar 12.6, Protein 29.7

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