Recipe: Spinach Ricotta Manicotti

It’s Sunday and most are focused on one night of celebrating, but for those planning to ring in the new year with a lunch packing plan here is my other manicotti recipe that can be be made ahead, can freeze and if done in smaller dishes you can bake in the toaster oven.

This photo looks a little rough, I might have cooked this in the toaster oven and forgot to reduce the time along with covering it – oops!


Jar tomato sauce
14 manicotti shells
1 package frozen spinach
1 egg
2 tsp garlic salt
15 oz Ricotta
1 c. Mozzarella cheese, divided
1/4 c. Parmesan cheese, divided

Cook spinach, drain. Mix spinach with Ricotta cheese, egg, garlic salt, 1/3 cup Mozzarella cheese, 3 tablespoons Parmesan cheese all together. Stuffed uncooked shells with mixture (my salad fork is sized right for efficiently cramming).

Put two cups of tomato sauce in bottom of large baking pan size 9 x 12 x 2 inches. Arrange manicotti in pan 1 inch apart. Pour about 4 cups of sauce over manicotti to cover. Top with rest of Mozzarella and Parmesan cheese.

Cover pan with foil. Bake in 375 degree oven for 45 minutes. Uncover and cook 10 minutes longer or until cheese is lightly brown.

Let sit 5 minutes before serving.

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