Spinach and Ricotta Manicotti Recipe

Who’s looking for a delicious dinner for tonight? I’ve got you covered! This Spinach and Ricotta Manicotti recipe is going to rock your family’s world. I know you’re tired of trying to figure out how your family will get their veggies in. Well, this recipe is sure to solve that problem. Plus, there are lots of good carbs in there to help keep your family full.

These days it can be hard to find a recipe that actually keeps that family of yours full. This Spinach and Ricotta Manicotti Recipe is going to quickly become a family favorite. At the end of the day, this recipe can be whipped up in no time. You can make dinner quickly, feed your family, and everyone can be on their way.  You are also going to love the fact that everyone gobbles it up. Let’s get to cooking, shall we?

Spinach and Ricotta Manicotti Recipe

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What you need

Box of Manicotti shells
15 oz. Ricotta cheese
2 Jars Spaghetti sauce
1 pkg spinach, chopped, frozen, drained
1 c. onion, chopped
1 Egg
2 tbsp. Parsley
1 tbsp. Oregano
1 tsp. Garlic powder
1 ½ c. Mozzarella cheese
Pinch of nutmeg

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How to make Spinach and Ricotta Manicotti

Preheat your oven to 350 degrees.
Place chopped onions in a skillet and saute them over medium heat until browned and translucent.

Start boiling water for the manicotti shells. When the water comes to a full boil, add the manicotti, and cook until al dente.

Drain the noodles and rinse with cold water immediately to cool them down, and to keep them from sticking.

While the noodles are cooking, add 15 oz. of ricotta cheese to a bowl with the frozen chopped spinach that has been drained.

Crack 1 whole egg into the bowl.

Add 2 tablespoons of parsley flakes to the mixture.

Pour in 1 tablespoon of oregano to the bowl.

Sprinkle in 1 teaspoon of garlic powder to the cheese mixture.

Add a pinch of nutmeg to the bowl, and mix thoroughly.

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Toss in the cooked onions once they have cooled a bit.

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Combine the mixture in the bowl with 1 ½ cups of mozzarella cheese.

Pour a jar of spaghetti sauce into the bottom of a 9×13 inch baking dish.

When the noodles have cooked and cooled, stuff them with the cheese mixture. Overfill just a bit, but not enough to break the manicotti noodles open.

Place the filled manicotti noodles into the bottom of the 9×13 baking dish, on top of the spaghetti sauce.

Pour another jar of spaghetti sauce over the top of the filled noodles in the baking dish.
Bake the manicotti for 30-40 minutes, or until the filling is just starting to turn brown, and the sauce is bubbling.
Top with more shredded mozzarella cheese and garnish with fresh herbs.

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