Kittencal's Spinach & Four-Cheese Manicotti (Vegetarian)

READY IN: 1hr 10mins




  • Set oven to 350 degrees F.
  • Butter a 13 x 9-inch baking dish.
  • In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
  • In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
  • Season with white salt or seasoned salt and black pepper to taste.
  • Stir in onion mixture and spinach; mix well to combine.
  • Spoon into cooked and cooled manicotti shells.
  • Pour half of the pasta sauce into the prepared baking dish.
  • Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
  • Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
  • Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
  • Cover and bake for 25 minutes.
  • Uncover and top with mozzeralla cheese (any amount desired).
  • Bake 5 mins longer, or until cheese is melted.
  • Let stand 10 mins before serving.
  • Note; If desired the spinach can be omitted completely.