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Spinach Cheese Manicotti (Meatless)

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“Adapted from Taste of Home magazine. Prep time also includes time to cook the manicotti noodles. I added cinnamon and nutmeg to the mixture, to taste. Make sure you squeeze the thawed spinach as dry as possible.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small skillet, saute onion and garlic in oil for about 3 minutes, set aside.
  2. In a bowl, combine ricotta cheese, just 1/2 cup of the mozarella, all of the cream cheese, just 4 Tbsp of the Parmesan,the Italian seasoning, and the pepper until smooth.
  3. Add the onion mixture to the cheese mixture, along with the spinach (along with a dash to taste of both freshly grated nutmeg and some cinnamon).
  4. Fill the cooked manicotti noodles either with a spoon or by piping the mixture (using a decorating bag or a ziptop bag with one end snipped off).
  5. Pour half of the sauce into the bottom of a greased 9x13" casserole.
  6. Place filled manicotti in the pan on top of the sauce, then pour the remaining sauce over the top.
  7. Cover an bake at 350 F 25 minutes.
  8. Remove the cover, sprinkle with the remaining mozzarella and Parmesan cheese and bake another 5-10 minutes more to melt cheese.

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