Old world-style manicotti dish with a couple of my own touches. Absolutely delicious! The best manicotti recipe out there! I recommend using Bertolli® Italian Sausage, Marinara with Burgundy Wine, or Tomato and Basil sauce flavors.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a pot of water to a boil and immerse spinach in the boiling water until dark green and softened, about 2 minutes. Drain and squeeze out excess moisture.

  • Cook sausage in a skillet over medium heat until browned and crumbly, about 10 minutes, stirring often. Drain excess grease. Combine spinach and sausage in a bowl. Mix cottage cheese and 8 ounces of mozzarella cheese into sausage and spinach, stirring until filling is thoroughly combined.

  • Use your fingers to stuff uncooked manicotti shells with stuffing. Lay stuffed manicotti into a baking dish, side by side, and pour both jars of sauce over manicotti.

  • Bake in the preheated oven until manicotti are tender but still slightly firm to the bite and the filling is hot, 1 hour to 1 hour and 15 minutes. Sprinkle remaining 4 ounces of mozzarella cheese over the dish, let the cheese melt, and serve.

Nutrition Facts

764.7 calories; 47.6 g protein; 63.5 g carbohydrates; 87.6 mg cholesterol; 2394.7 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2013
Loved this recipe! I used ricotta cheese instead of cottage cheese and put a couple cloves of garlic in the mixture and blended it all together in the food processor. SO good! It was so tasty that I kept sampling the stuffing mixture and by the time dinner was ready I didn't have an appetite anymore Haha! Read More
(26)

Most helpful critical review

Rating: 2 stars
06/05/2014
This was kinda bland. It needs something else. I even added onions and fresh parm but it was still lacking. Read More
21 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/12/2013
Loved this recipe! I used ricotta cheese instead of cottage cheese and put a couple cloves of garlic in the mixture and blended it all together in the food processor. SO good! It was so tasty that I kept sampling the stuffing mixture and by the time dinner was ready I didn't have an appetite anymore Haha! Read More
(26)
Rating: 5 stars
02/12/2013
Loved this recipe! I used ricotta cheese instead of cottage cheese and put a couple cloves of garlic in the mixture and blended it all together in the food processor. SO good! It was so tasty that I kept sampling the stuffing mixture and by the time dinner was ready I didn't have an appetite anymore Haha! Read More
(26)
Rating: 5 stars
11/30/2012
I made this dish exactly to the recipe. It turned out great! Flavorful and very filling! The filling that you stuff the shells with makes quite a bit - I stuffed a whole box of 14 shells ( mind you they were not the large shells) to the brim and I still had about 3 cups of the filling left over. I made a lasagna with the left over and froze it for another meal so not too bad of a problem after all:)! My suggestion would be to scale down the filling ingredients or make sure to have more shells on hand and buy the larger shells. Perfect recipe for company or a larger group! Read More
(13)
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Rating: 4 stars
12/21/2012
Very good dish! It made a lot of filling- I had enough for all 12 manicotti and probably could have filled 3 more. I froze half of them since it was only 2 of us eating that night. These are very creamy and flavorful. Only change I made was to add about a tablespoon of minced garlic to the meat. Will make this one again! Read More
(13)
Rating: 5 stars
06/06/2014
Tasty and easy recipe! I used ricotta cheese instead of cottage cheese as suggested by others. Big hit in my house. Read More
(2)
Rating: 5 stars
02/06/2016
Used whole milk ricotta rather than cottage cheese. Blended the ingredients along with two cloves of roasted garlic in the processor. Stuffed 14 noodles and had 1/2 of the stuffing left. Used it the next day for Lasagna. I'll be sure to find large noodles next time. Most common review from the family was Wow! Served with a California Cabernet Sauvignon. Read More
(2)
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Rating: 4 stars
08/06/2015
I made it tonight but I used Italian sausage instead of spinach. it was delicious Read More
(2)
Rating: 4 stars
11/21/2017
Made this last night thought it was good except for the fact that it was too wet. Really feel that a jar and a half of the sauce would be better. The only thing different that I did was add some garlic and a small amount of cayenne to the sausage during browning to add a little zing. Read More
(1)
Rating: 5 stars
06/11/2016
I followed the recipe exactly except for adding about a tablespoon of minced fresh garlic. As others have stated it makes about double the amount of filling which I spread over the top of the shells and covered with the sauce. It was good right out of the oven but much better reheated the next day. Read More
(1)
Rating: 4 stars
07/16/2013
I guess I should have paid attention to the reviews. This makes a heck of a lot more filling than you need Read More
(1)
Rating: 2 stars
06/05/2014
This was kinda bland. It needs something else. I even added onions and fresh parm but it was still lacking. Read More