Cheesy Spinach Manicotti

Cheesy Spinach Manicotti (with a side of buttered Italian bread)
     Traditional manicotti are cylindrical noodles filled with a savory filling (usually cheese, spinach, and some type of meat). These noodles are enrobed in tomato sauce and baked in the oven. My cheesy spinach manicotti recipe is a synthesis of several recipes (from noodle boxes and the internet). The filling is made up of over half a dozen kinds of cheese and then complimented by spinach. There is no meat in this recipe, but it would be simple to add some ground beef to the cheese filling or marinara sauce if desired.
      If you have a small family, you can plan on some leftovers. Each person I served ate two noodles with a side salad and buttered Italian bread. That makes for seven wonderful dinners if you cook all fourteen noodles.
the spinach and cheese mixture
placing the manicotti noodles over the first jar of marinara sauce
one more jar of marinara sauce topped with a grated three cheese blend
Warm out of the oven
Cheesy Spinach Manicotti
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 box manicotti noodles
  • 2 (24 oz.) jars Newman's Own Marinara Sauce
  • 1 (13.5 oz.) can spinach, drained and patted dry
  • 1 (15 oz.) container ricotta cheese
  • 1 (8 oz.) package 6 Cheese Italian blend shredded cheese
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup grated Parmesan, Romano, & Asiago three cheese blend
  • 2 large eggs
  • ½ teaspoon pepper
  • ½ teaspoon salt
Instructions
  1. Boil manicotti noodles in a large pot of salted water for 7 minutes. Drain in colander while running cool water over them. Set noodles aside on a towel to dry.
  2. Meanwhile, in a large bowl, combine the spinach, ricotta cheese, shredded cheese, cream cheese, ½ cup of the Parmesan grated cheese blend, eggs, salt, and pepper. Stir until well combined.
  3. Pour one jar of the marinara sauce onto the bottom of a 9"x13" casserole dish.
  4. Place spinach mixture in a large freezer bag. Snip off the end with scissors and squeeze the mixture into the individual manicotti noodles. Squeeze into both ends to make sure that the whole noodle is filled. Place the filled noodles on top of the marinara sauce.
  5. Pour the other jar of the marinara sauce over the noodles, spreading to cover. Sprinkle top with the other ½ cup grated Parmesan cheese blend. Cover with aluminum foil. Refrigerate at least one hour before baking.
  6. Bake manicotti, covered, for 30 minutes at 350 degrees. Uncover and bake for an additional 10 minutes.
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