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CuisineEuropeanItalianPastaHigh-FiberHigh-ProteinKetoUnder 1 HourSpecial OccasionBig BatchFreezer FriendlyBakingDinnerVegetarianComfort Food

Spinach And Cheese Manicotti

Sarah LaDue
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Spinach And Cheese Manicotti
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Spinach And Cheese Manicotti

Ingredients

for 6 servings

  • 1 box manicotti shells, follow box directions to prepare

Spinach and Cheese Blend:

  • 12 cups shredded italian cheese blend (1.2 kg)
  • 11 containers ricotta cheese, 15 oz (425 G)
  • 1 bag frozen cut spinach
  • 4 oz cream cheese (115 g), softened to room temperature
  • ½ cup grated parmesan cheese (55 g), (reserve ¼ cup for serving)
  • ½ teaspoon himalayan sea salt
  • ¼ teaspoon pepper
  • 1 tablespoon dry parsley flakes
  • ¾ tablespoon dry oregano
  • ½ tablespoon dry basil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Sauce:

  • 1 ½ jars marinara sauce, (can serve with extra) 24 oz (680 G)
  • ¼ teaspoon fresh thyme

Nutrition Info

  • Calories 1006
  • Fat 77g
  • Carbs 16g
  • Fiber 2g
  • Sugar 2g
  • Protein 63g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F.
  2. Cook manicotti al dente. Then, rinse pasta with cool water and drain well.
  3. Stir together all the spinach blend ingredients in a separate bowl and set aside.
  4. In the bottom of an ungreased 13x9 (3 qt) glass baking dish, spread 1 ½ cups (390 G) pasta sauce along the bottom.
  5. Spoon spinach mixture into a piping or a gallon-size Ziploc bag. Snip 1 inch (2.5 cm) off the corner - you want it big enough to fill the manicotti and be able to let all the ingredients pass through without clogging the piping hole.
  6. Hold a manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow just a bit on both sides.
  7. Place the filled shells into the bottom of the pan: if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
  8. Cover the pan tightly with foil and bake for about 30 minutes or until the sauce is bubbling.
  9. Uncover dish and top with more sauce. Then, sprinkle remaining ½ cup Italian cheese blend on top of the sauce.
  10. Bake uncovered for 5 minutes or until the cheese is melted.
  11. Sprinkle with thyme and add some fresh chives (optional) upon serving. Serve hot.
  12. Enjoy!
  13. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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