Best Spinach Cheese Stuffed Manicotti Recipes

SPINACH & CHEESE STUFFED MANICOTTI

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

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.

SPINACH-AND-CHEESE-STUFFED MANICOTTI

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.

SPINACH AND TRIPLE-CHEESE STUFFED MANICOTTI

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.