Those who are vegetarian and appreciate Italian cuisine will really enjoy these manicotti filled with spinach and three different cheeses. The ultimate comfort food, regardless of the time of year or weather, is manicotti that is stuffed with cheese and spinach and then covered in marinara sauce.
I’ve been wanting to try my hand at making manicotti for a very long time. I just enjoy the idea of a filling made of ricotta, spinach, and three kinds of cheese that is covered with additional melty cheese and served with marinara sauce.
Since I started making these lasagna roll-ups, I’ve been looking for a reason to use up the excess ricotta cheese that I had, and now I have the ideal chance to do so. It was an amazing experience! When served with your go-to marinara sauce, this dish transforms into the ultimate in cozy comfort cuisine. For vegetarians or people who just prefer to consume less red meat, this delicious pasta dish is an excellent option.
The preparation of this recipe is just as simple as it appears, and it can be prepared in advance and stored in the refrigerator for the night. It’s fantastic when paired with a salad and some garlic bread since it makes for a very substantial meal.
Ingredients
Ricotta cheese, one container (15 ounces).
1 ten-ounce box of frozen spinach that has been cut, defrosted, and squeezed dry
1/2 cup of chopped onion
1 egg
2 teaspoons of fresh parsley that has been minced
half a teaspoon of pepper and one-fourth of a teaspoon of garlic powder
1 and a half cups of shredded mozzarella cheese, divided 12 cup of grated Parmesan cheese, split 2 jars of spaghetti sauce, each containing 26 ounces
1 and 12 cups of water
1 package of manicotti shells weighing 8 ounces
First step: preheat the oven to 350 degrees Fahrenheit (175 degrees C).
In the second step, combine the ricotta, spinach, onion, and egg in a large bowl. Add some parsley, black pepper, and garlic powder for seasoning. Mix in 1 cup mozzarella and 1/4 cup Parmesan. Combine the spaghetti sauce and the water in a separate bowl and mix until combined.
Step 3: Coat the bottom of a 9×13-inch baking dish with one cup of the sauce and set aside. Fill manicotti shells that have not been cooked with the ricotta filling, and then arrange them in the dish in a single layer. Cover with whatever sauce is left over. The remaining mozzarella and Parmesan should be sprinkled on top.
Step 4: Bake the noodles in an oven that has been warmed for 45 to 55 minutes, or until they are tender.
Ingredients
- Ricotta cheese, one container (15 ounces).
- 1 ten-ounce box of frozen spinach that has been cut, defrosted, and squeezed dry
- 1/2 cup of chopped onion
- 1 egg
- 2 teaspoons of fresh parsley that has been minced
- half a teaspoon of pepper and one-fourth of a teaspoon of garlic powder
- 1 and a half cups of shredded mozzarella cheese, divided 12 cup of grated Parmesan cheese, split 2 jars of spaghetti sauce, each containing 26 ounces
- 1 and 12 cups of water
- 1 package of manicotti shells weighing 8 ounces
Instructions
First step: preheat the oven to 350 degrees Fahrenheit (175 degrees C).
In the second step, combine the ricotta, spinach, onion, and egg in a large bowl. Add some parsley, black pepper, and garlic powder for seasoning. Mix in 1 cup mozzarella and 1/4 cup Parmesan. Combine the spaghetti sauce and the water in a separate bowl and mix until combined.
Step 3: Coat the bottom of a 9x13-inch baking dish with one cup of the sauce and set aside. Fill manicotti shells that have not been cooked with the ricotta filling, and then arrange them in the dish in a single layer. Cover with whatever sauce is left over. The remaining mozzarella and Parmesan should be sprinkled on top.
Step 4: Bake the noodles in an oven that has been warmed for 45 to 55 minutes, or until they are tender.