Spinach Cheese Manicotti Meatless
Indulge in the comforting flavors of Spinach Cheese Manicotti, a hearty meatless dish that's perfect for vegetarians and pasta lovers alike. This recipe features tender manicotti shells filled with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, combined with fresh sautéed spinach and fragrant herbs like Italian seasoning and garlic. The stuffed pasta is nestled under a blanket of rich marinara sauce and topped with melty mozzarella for the ultimate cheesy, satisfying bite. With just 25 minutes of prep time and easy-to-follow steps, this baked pasta dish is ideal for weeknight dinners or special occasions. Serve it hot alongside a crisp green salad or crusty garlic bread for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 14 pieces manicotti shells
- 8 cups fresh spinach
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 pieces large eggs
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoons crushed red pepper flakes (optional)
- 4 cups marinara sauce
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the manicotti shells and cook for 6-7 minutes, or until just slightly undercooked. Drain and rinse with cool water to stop the cooking. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
Finely chop the cooked spinach and transfer to a large mixing bowl.
In the same bowl, add the ricotta cheese, 1½ cups of mozzarella cheese, Parmesan cheese, eggs, minced garlic, salt, black pepper, Italian seasoning, and optional red pepper flakes. Mix everything until well combined.
Spread 1½ cups of marinara sauce on the bottom of a 9x13-inch baking dish.
Using a spoon or a piping bag, carefully fill each manicotti shell with the spinach and cheese mixture. Place the filled shells in the baking dish in a single layer.
Pour the remaining marinara sauce over the stuffed shells, ensuring all are evenly coated.
Sprinkle the remaining ½ cup of mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
4329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 6644 mg | 289% | |
| Total Carbohydrate | 499.4 g | 182% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 32.4 g | ||
| Protein | 225.5 g | 451% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 4575 mg | 352% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1284 mg | 27% | |
*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.
