Recipe by HeatherFeather
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.
Top Review by ~Naner~
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.
- 1 medium onion, finely chopped
- 3 clove garlic, minced
- 14.79 ml vegetable oil (canola or olive)
- 354.88 ml ricotta cheese
- 236.59 ml mozzarella cheese, shredded,divided (4 ounces)
- 113.39 g cream cheese, softened
- 88.74 ml parmesan cheese, grated,divided
- 4.92 ml dried Italian seasoning
- 2.46 ml black pepper
- 283.49 g package frozen chopped spinach, thawed and squeezed dry
- 8 manicotti, cooked and drained acording to package directions
- 737.08 g jar spaghetti sauce
- 0.59-1.23 ml ground nutmeg
- 0.59-1.23 ml ground cinnamon
Directions See How It's Made
- In a small skillet, saute onion and garlic in oil for about 3 minutes, set aside.
- 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.
- 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).
- 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).
- Pour half of the sauce into the bottom of a greased 9x13" casserole.
- Place filled manicotti in the pan on top of the sauce, then pour the remaining sauce over the top.
- Cover an bake at 350 F 25 minutes.
- Remove the cover, sprinkle with the remaining mozzarella and Parmesan cheese and bake another 5-10 minutes more to melt cheese.