Spinach and Cheese Stuffed Manicotti
Spinach and Cheese Stuffed Manicotti

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, spinach and cheese stuffed manicotti. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Spinach and Cheese Stuffed Manicotti is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Spinach and Cheese Stuffed Manicotti is something that I’ve loved my entire life. They are nice and they look fantastic.

Spoon fill mixture into each manicotti shell. And lighter eaters will be plenty full with just one shell. Cook manicotti shells according to package directions; drain.

To begin with this recipe, we have to prepare a few ingredients. You can cook spinach and cheese stuffed manicotti using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Spinach and Cheese Stuffed Manicotti:
  1. Get 10 oz Frozen Spinach (thawed completely and squeezed dry)
  2. Take 8 oz Shredded Mozzarella Cheese
  3. Get 15 oz Ricotta (or you could use cottage cheese instead)
  4. Take 4 oz Cream Cheese
  5. Take 1/2 cup Shredded Romano or Parmesan Cheese
  6. Make ready 2 large Eggs
  7. Take 1/2 tsp Salt
  8. Get 1/2 tsp Pepper
  9. Make ready 1 box (12-14 Shells) Manicotti Noodles (DO NOT COOK NOODLES)
  10. Prepare 4 cup Marinara Sauce
  11. Take 1/2 cup Shredded Romano or Parmesan Cheese (for topping)
  12. Prepare OPTIONAL:
  13. Get 1 lb Ground Beef

Stir in onion mixture and spinach. Arrange shells over sauce; top with remaining sauce. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Stir in the cottage cheese, spinach, Parmesan cheese, eggs and salt.

Instructions to make Spinach and Cheese Stuffed Manicotti:
  1. Preheat oven to 350°
  2. If adding ground beef, brown and drain fat.
  3. In a large bowl; mix spinach, cheeses, eggs, salt and pepper (and ground beef if added).
  4. Place about 1 1/2 cups of marinara sauce in 9x13 inch pan. Spread it around to cover the bottom.
  5. Put the mixed filling into a plastic bag. (You can use either a frosting piping bag or a gallon zip bag.) Snip the corner, gather the top and squeeze the filling into the corner.
  6. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan.
  7. Repeat with remaining manicotti and fill the pan with stuffed shells, until you run out of shells and filling. (You should be able to fill 12-14 shells-if you run out of room in your pan, use a separate smaller pan to accommodate the extra.)
  8. Cover the pasta with marinara sauce. Sprinkle 1/2 cup Romano/Parmesan cheese on top. Cover with foil and place it in the oven for 50 minutes.
  9. Remove foil and bake for an additional 10 minutes.

Stuff cream cheese mixture into uncooked manicotti shells. This is a wonderfully cheesy manicotti recipe made easier by not having to cook the shells first. The original recipe source idea is RecipeGirl, but made a few of my own changes and additions. Hope you try it, it is worth the time. Manicotti shells are usually stuffed with various fillings, such as ricotta cheese, cooked spinach, ground meat.

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