Spinach Cheese Manicotti Recipe
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. It takes some time to prepare, but is well worth the effort!
This recipe makes two 9x13-inch pans of delicious manicotti. Bake one tonight and freeze the other for another day, or bake them both to serve a crowd.
I have made Spinach Manicotti similiar to this recipe before. It always turns out excellent. I have tried both ways, pre-cooking the noodles, and adding water to the uncooked version of the recipe. I prefer adding the water, the shells are so much easier to stuff when uncooked. I usually freeze half of the recipe. So easy to just pop in oven next time around. It does not change the taste, etc. of the "sauce" by adding the water. The water is absorbed during the cooking process. Add garlic/cheese bread a salad and glass of wine for a true authenic "Italian Dinner." I totally recommend this recipe~~~~ AAAA++++
Manicotti shells are baked with ricotta, mozzarella, and Parmesan cheeses.
I had my daughters vegetarian girflfriend come over for dinner so I decided to make this manicotti recipe, everyone enjoyed it very much, the only change I made was I only used one jar of sauce. Definately would make this again.
Pretty tasty-followed the recipe as is and it came out pretty good. To stuff the shells, I used my icing bag and spooned the ricotta mixture in and then piped it in the shell. Thought that would be an easier method to fill the shells. All in all I loved this recipe and will be making this instead of my usual spinach lasagna.
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This recipe is very delicious. We followed the recipe exactly except no parsley and added some seasoned ground beef on top. We cooked 1 pound of ground beef and then added it on top during the last 5 minutes of baking time. It came out delicious!