Spinach Cheese Manicotti (Meatless)

Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

Adapted from Taste of Home magazine. Prep time also includes time to cook the manicotti noodles. I added cinnamon and nutmeg to the mixture, to taste. Make sure you squeeze the thawed spinach as dry as possible.

Ingredients Nutrition

Directions

  1. In a small skillet, saute onion and garlic in oil for about 3 minutes, set aside.
  2. In a bowl, combine ricotta cheese, just 1/2 cup of the mozarella, all of the cream cheese, just 4 Tbsp of the Parmesan,the Italian seasoning, and the pepper until smooth.
  3. Add the onion mixture to the cheese mixture, along with the spinach (along with a dash to taste of both freshly grated nutmeg and some cinnamon).
  4. Fill the cooked manicotti noodles either with a spoon or by piping the mixture (using a decorating bag or a ziptop bag with one end snipped off).
  5. Pour half of the sauce into the bottom of a greased 9x13" casserole.
  6. Place filled manicotti in the pan on top of the sauce, then pour the remaining sauce over the top.
  7. Cover an bake at 350 F 25 minutes.
  8. Remove the cover, sprinkle with the remaining mozzarella and Parmesan cheese and bake another 5-10 minutes more to melt cheese.
Most Helpful

4 5

I made this with the omission of cinnamon and nutmeg. I loved it...hubby did not like the chopped onion (never does). The cream cheese, gave it an extra creaminess. My mom's group loved it! I will make it again. Oh yeah...used jumbo shells instead of manicotti. It made 22 shells.

4 5

Delicious! I had enough filling (but I used extra cheese) for 10 manicotti shells which was perfect for us. I also used extra sauce because we like saucy pasta dishes. Thanks for sharing!

5 5

My husband hates spinach, but I love it and needed a good recipe that I could get him to eat it in. THIS WAS PERFECT!!! He asks me to make it all the time now, especially when we have people come into town to visit.