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My review
Spinach Cheese Manicotti
3
Ernie
"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."
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Ingredients
1 h 5 m servings 576Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Note
- If refrigerating overnight, do so after step 3. Remove from the refrigerator 30 minutes before baking.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 441625 Ratings
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Most helpful positive review
9/6/2006
At the risk of sounding like everyone else, this was really good. I made very few changes based on comments by other reviewers - I used minced garlic instead of powder, basil instead of parsley...
Most helpful critical review
3/1/2011
It was good, but nothing spectacular.
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9/6/2006
At the risk of sounding like everyone else, this was really good. I made very few changes based on comments by other reviewers - I used minced garlic instead of powder, basil instead of parsley...
8/23/2006
Loved it, exactly what I was looking for. I did not use any water, added more garlic and seasonings to give it a little taste: would have been very bland otherwise. Hubby still found it a little...
10/23/2002
I thought that this was VERY tasty. I cooked the noodles, used fresh spinach, & also used my own meat sauce, (skipping the water because I didn't want to ruin the sauce). Because I skipped the...
7/25/2008
I have made Spinach Manicotti similiar to this recipe before. It always turns out excellent. I have tried both ways, pre-cooking the noodles, and adding water to the uncooked version of the reci...
7/5/2009
AWESOME!! Great base recipe, I did make changes by what I thought would be yummy.. I have never made this before but it is something I always order when I'm out, and after the changes I made it ...
10/21/2010
i make a dish like this often. i use fresh spinach and chop it, and use real garlic. HINT: to stuff the shells easily, spoon the filling into a plastic storage bag, cut of a little bit of one co...
9/26/2004
This is a great make ahead party recipe. I spice it up with some cooked Italian sausage, and a pinch or two of crused red pepper. I have also sub. fresh basil for the parsley and I use 1T. of ...
6/24/2008
I did not add the water, and had it in the oven for five minutes longer than called for. It turned out perfect. Very tasty!!
8/2/2005
Very Good!!! I used the large shells instead of manicotti and precooked them that way I didn't have to water down the sauce. Also I added ground chicken to the mixture (precooked it of course!),...