Greek Stuffed Manicotti
Transport your taste buds to the Mediterranean with this irresistible Greek Stuffed Manicotti recipe. Tender manicotti shells are generously filled with a vibrant mixture of sautéed spinach, crumbled feta, creamy ricotta, and aromatic herbs like fresh oregano and dill. The dish is then smothered in a tangy homemade tomato sauce, sprinkled with melty mozzarella, and baked to golden perfection. Perfect for family dinners or gatherings, this dish combines the comfort of Italian-style pasta with bold Greek flavors for a unique twist on a classic favorite. Ready in just over an hour and serving six, it’s a must-try for pasta lovers craving something out of the ordinary.
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Recipe Information
Ingredients
- 12 pieces Manicotti pasta
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 6 cups Fresh spinach, chopped
- 2 cups Feta cheese, crumbled
- 1 cup Ricotta cheese
- 1 large Egg
- 2 teaspoons Fresh oregano, chopped
- 1 teaspoon Dried dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Granulated sugar
- 1 cup Mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cook the manicotti pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from the heat and let the mixture cool slightly.
In a large mixing bowl, combine the spinach mixture, crumbled feta, ricotta cheese, egg, fresh oregano, dried dill, salt, and black pepper. Mix until well blended. This will be your filling.
Transfer the spinach mixture into a piping bag or a resealable plastic bag with a corner snipped off for easy filling.
Gently fill each manicotti shell with the spinach and cheese mixture. Arrange the stuffed shells in the prepared baking dish in a single layer.
In a medium saucepan, combine the crushed tomatoes, tomato paste, dried oregano, sugar, and a pinch of salt and pepper. Simmer over medium heat for 5-7 minutes to blend the flavors.
Pour the tomato sauce evenly over the stuffed manicotti shells, making sure all are covered in sauce.
Sprinkle the mozzarella cheese evenly over the top of the sauce.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for another 15-20 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with additional fresh oregano if desired.
Nutrition Facts
Calories |
4503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 8982 mg | 390% | |
| Total Carbohydrate | 477.8 g | 174% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 73.6 g | ||
| Protein | 219.1 g | 438% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4912 mg | 378% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 5619 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
