My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 manicotti 260g

Recipe makes 8 manicotti)

The following items or measurements are not included below:

1 teaspoon italian seasoning

8 manicotti

Calories 374
Calories from Fat 234 (62%)
Amount Per Serving %DV
Total Fat 26.1g 40%
Saturated Fat 12.2g 61%
Monounsaturated Fat 8.2g
Polyunsaturated Fat 3.8g
Trans Fat 0.0g
Cholesterol 62mg 20%
Sodium 951mg 39%
Potassium 697mg 19%
Total Carbohydrate 18.5g 6%
Dietary Fiber 1.6g 6%
Sugars 11.8g
Protein 17.6g 35%

how is this calculated?

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

Recipe #72308 | 1¼ hours | 45 min prep | add private note
KITTENCAL

By: KITTENCAL
Oct 2, 2003

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

8 manicotti (change servings and units)

Ingredients

Directions

  1. 1
    Set oven to 350 degrees F.
  2. 2
    Butter a 13 x 9-inch baking dish.
  3. 3
    In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
  4. 4
    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.
  5. 5
    Season with white salt or seasoned salt and black pepper to taste.
  6. 6
    Stir in onion mixture and spinach; mix well to combine.
  7. 7
    Spoon into cooked and cooled manicotti shells.
  8. 8
    Pour half of the pasta sauce into the prepared baking dish.
  9. 9
    Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
  10. 10
    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).
  11. 11
    Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
  12. 12
    Cover and bake for 25 minutes.
  13. 13
    Uncover and top with mozzeralla cheese (any amount desired).
  14. 14
    Bake 5 mins longer, or until cheese is melted.
  15. 15
    Let stand 10 mins before serving.
  16. 16
    Note; If desired the spinach can be omitted completely.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

From: Amy V#2

On Jun 30, 2009

Made this for my ladies Bible study group and everyone loved it. I used jumbo shells instead of manicotti, added chicken, finely chopped the spinach, and added some garlic powder and dried basil to the filling as well. Good recipe, just make sure you taste your filling and have enough seasoning in it

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Chef #1308361

    On Jun 28, 2009

    Was in a pinch for something good to eat. Had ingredients on hand and tried this recipe. It wast the bomb! I didn't have spinach, but the recipe was a big hit even with my picky 6yr old. Bravo!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: *Asha*

    On Jan 21, 2006

    This is HEAVEN! I will never do the filling any other way! The addition of cream cheese, spinach, and especially the onions is so incredibly delicious! I always have a little bit of a hard time spooning the filling into manicotti shells so I stuffed it to a plastic storage bag and piped it into shells. Next time I think I will use jumbo pasta shells for easier filling. Thank you Kitten for this mouthwatering recipe! It is a keeper!

    22 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Barb Gertz

    On Jan 29, 2006

    Absolutely DELICIOUS, The filling is to die for. I made the recipe as stated, used a pasta sauce that I add some ground beef to. Since there was just the 2 of us I froze 4 of the Manicottti's, am looking forward to eating them soon. Kitten, thank you for this yummy recipe.

    9 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 97 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2009 Scripps Networks, Inc. All rights reserved