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Baked Manicotti  (Not yet rated)

Your typical baked manicotti, stuffed with ricotta and spinach. This is a good make-ahead dish.

Cal: 326 Fat: 9g Carbs: 44g Protein: 19g Fiber: 6g

Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 12 whole manicotti
  • 1/2 cup parmesan cheese ; grated, divided
  • 1 cup mozzarella cheese ; shredded
  • 32 ounces tomato sauce ; or your favorite pasta sauce
  • 1 1/2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 egg(s)
  • 10 ounces spinach ; chopped, thawed and drained if frozen
  • In My Kitchen

  • Directions

    Combine eggs and ricotta in a bowl until blended well.

    Add the salt, pepper, sugar, spinach, mozzarella, and 1/4 cup of the parmesan cheese.

    Stuff the cheese mixture into each of the uncooked manicotti shells.

    Spread 1/2 cup of tomato sauce on the bottom of a medium baking dish.

    Arrange the stuffed manicotti on the baking dish in one layer. Pour the remaining tomato sauce over the pasta, cover, and refrigerate overnight, or 8 hours.

    Preheat oven to 400F (200C).

    Bake, covered, for 40 minutes. Sprinkle with the remaining parmesan and bake for another 15 minutes.

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