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Kittencals Spinach & Four- Cheese

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Ingredients

Adjust Servings:
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 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)

Nutritional information

391.9
Calories
237 g
Calories From Fat
26.4 g
Total Fat
12.2 g
Saturated Fat
64.7 mg
Cholesterol
880.7 mg
Sodium
22.2 g
Carbs
4.4 g
Dietary Fiber
12.5 g
Sugars
17.1 g
Protein
2109g
Serving Size

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Kittencals Spinach & Four- Cheese

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    Great recipe!I have made this three times. The first time, I followed it as listed. I never made manicotti before, and didn't realize how much work goes into stuffing the things. The second time, used only half as much spinch, but used fresh also. Seemed to me to be the perfect amount. The third time, I was lazy and used jumbo shells, and of course its the filling that makes this dish. Filling the shells was alot easier than the manicotti.Awesome recipe.EDIT: I have now made these over 50 times. I still swear by this recipe. The only tweaks are the ones listed above, and occasionally I add 1/2 pound of hot or mild Italian Sausage. Browning them, and draining the fat. Then I let it cool to room temp., before adding to the mixture.

    • 90 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Kittencal’s Spinach & Four-Cheese Manicotti (Vegetarian), 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, Great recipe!I have made this three times The first time, I followed it as listed I never made manicotti before, and didn’t realize how much work goes into stuffing the things The second time, used only half as much spinch, but used fresh also Seemed to me to be the perfect amount The third time, I was lazy and used jumbo shells, and of course its the filling that makes this dish Filling the shells was alot easier than the manicotti Awesome recipe EDIT: I have now made these over 50 times I still swear by this recipe The only tweaks are the ones listed above, and occasionally I add 1/2 pound of hot or mild Italian Sausage Browning them, and draining the fat Then I let it cool to room temp , before adding to the mixture , Pretty good I should’ve added salt I had skipped it because I thought with all the cheese there would plenty I also used my own spaghetti sauce with some meat Had some extra filling, wondering if I could freeze it alone?


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    Steps

    1
    Done

    Set Oven to 350 Degrees F.

    2
    Done

    Butter a 13 X 9-Inch Baking Dish.

    3
    Done

    in a Skillet, Saute Onion (if Using) in Oil For About 4 Minutes or Until Softened (adding in the Garlic the Last 2 Minutes).

    4
    Done

    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.

    5
    Done

    Season With White Salt or Seasoned Salt and Black Pepper to Taste.

    6
    Done

    Stir in Onion Mixture and Spinach; Mix Well to Combine.

    7
    Done

    Spoon Into Cooked and Cooled Manicotti Shells.

    8
    Done

    Pour Half of the Pasta Sauce Into the Prepared Baking Dish.

    9
    Done

    Arrange Shells Over Sauce (at This Point You May Cover and Refrigerate For Up to 24 Hours, or Continue With the Recipe as Follows).

    10
    Done

    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).

    11
    Done

    Sprinkle About 1/4 Cup Parmesan Cheese (or to Taste) Over the Sauce.

    12
    Done

    Cover and Bake For 25 Minutes.

    13
    Done

    Uncover and Top With Mozzeralla Cheese (any Amount Desired).

    14
    Done

    Bake 5 Mins Longer, or Until Cheese Is Melted.

    15
    Done

    Let Stand 10 Mins Before Serving.

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