The trick is to prepare this the night before – then the manicotti don’t need to be precooked, which makes it much easier to stuff them too.

Spinach Manicotti

Joan Donogh
Manicotti stuffed with a spinach and cheese sauce, baked with spaghetti sauce.
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Course Main
Cuisine American
Servings 8


  • 1 package 10 oz spinach
  • 2 cups ricotta cheese
  • 1 1/2 cups grated mozzarella cheese
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 1 egg
  • 1 teaspoon parsley
  • 1 clove garlic minced
  • 1/2 teaspoon pepper
  • 2 jars 28 oz. each spaghetti sauce
  • 1 1/2 cups water
  • 1 package manicotti shells


  • Wash spinach and drain well. Cook in a pot with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop. Combine in a large bowl with the ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, onion, egg, parsley, garlic, and pepper.
  • Combine spaghetti sauce and water. Pour 1 cup of the sauce in the bottom of a 9 x 13 inch pan.
  • Stuff uncooked manicotti shells with the cheese mixture. Place over the sauce in the pan. Pour the remaining sauce over, and top with the remaining mozzarella cheese and Parmesan cheese.
  • Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before putting in the oven.
  • Bake, uncovered, at 350 degrees F. for 40 to 50 minutes. Makes 8 servings.



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