Kittencals Spinach Four Cheese Manicotti Vegetarian Food

KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)

Kittencal's Spinach & Four-Cheese Manicotti (Vegetarian) image

I have been making this recipe for years, it is the best manicotti recipe hands down! --- I have made this many times for dinner parties and have made it for socials and large gatherings increasing amounts of coarse, I have even served this at my Thanksgiving and Christmas holiday table as an extra dish along with a turkey or ham --- to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, or you may prepare up to step #9 cover and refrigerate for up to 24 hours --- don't forget to cook the spinach first before using for this recipe

Provided by Kittencalrecipezazz

Categories Manicotti

Time 1h10m

Yield 8 manicotti

Number Of Ingredients 15

Ingredients

3 tablespoons oil
1/4 cup onion, finely chopped (optional)
2 teaspoons fresh garlic (no more than that or the garlic will overpower the other ingredients!)
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided (can use a bit more)
4 ounces cream cheese, softened
1/3 cup grated parmesan cheese (can use more)
1 teaspoon italian seasoning
salt (to taste I use seasoned salt)
1/2-1 teaspoon fresh ground black pepper (or to taste)
1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
8 manicotti, cooked and drained (you might use more shells so I would cook 10)
4 -6 cups marinara sauce (see my Kittencal's Marinara Pasta Sauce (Vegetarian))
1/4 cup parmesan cheese (or to taste)
mozzarella cheese, for topping (any amount desired)

Steps:

Set oven to 350 degrees F.
Butter a 13 x 9-inch baking dish.
In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
Season with white salt or seasoned salt and black pepper to taste.
Stir in onion mixture and spinach; mix well to combine.
Spoon into cooked and cooled manicotti shells.
Pour half of the pasta sauce into the prepared baking dish.
Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
Cover and bake for 25 minutes.
Uncover and top with mozzeralla cheese (any amount desired).
Bake 5 mins longer, or until cheese is melted.
Let stand 10 mins before serving.
Note; If desired the spinach can be omitted completely.

Nutrition Facts : Calories 391.9, Fat 26.4, SaturatedFat 12.2, Cholesterol 64.7, Sodium 880.7, Carbohydrate 22.2, Fiber 4.4, Sugar 12.5, Protein 17.1

SPINACH CHEESE MANICOTTI

Spinach Cheese Manicotti image

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.

Provided by Ernie

Categories World Cuisine Recipes European Italian

Time 1h5m

Yield 6

Number Of Ingredients 12

Ingredients

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1 egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g

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