Sherry's spinach and cheese manicotti

Sherry's Spinach And Cheese Manicotti

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sherry monfils


This is my special recipe for manicotti that I got from my daughters grandma, who is straight from Italy. She said to always incorporate a small amount of cream cheese because it holds things together better than eggs.


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30 Min
40 Min


  • 1 large
    onion, diced
  • 2 tsp
    minced garlic
  • 2 Tbsp
    olive oil
  • 15 oz
    ricotta cheese
  • 3 oz
    cream cheese, softened
  • 8 oz
    shredded mozzarella cheese
  • 3 oz
    fresh parmesan cheese, grated
  • 1/4 tsp
  • 1/8 tsp
  • 10 oz
    frozen, chopped spinach, drained, squeezed dry
  • 9 large
    manicotti shells
  • 2 tsp
    dried italian herbs
  • 1
    26 oz jar marinara sauce
  • 1/2 tsp
    dried parsley
  • 1/2 tsp
    dried basil

How to Make Sherry's spinach and cheese manicotti


  1. Cook pasta as directed, drain, set on a paper towel to dry. Heat a lg skillet over medium heat. Add onion and garlic. Saute until softened.
  2. In a lg bowl, combine ricotta, cream cheese, 1/2 the mozzarella, 1/2 the parmesan, Italian herbs, salt and pepper. Mix until well incorporated. Add spinach and onion/garlic mix. Mix well.
  3. Heat oven to 350. Pour 1/2 the marinara sauce into bottom of a 9" x 13" baking dish. Spoon cheese mix into manicotti shells, ( or pipe it into the shells using a pastry bag.) Arrange shells in pan. Top shells w/ remaining sauce. Cover, bake 30 mins. remove cover and sprinkle w/ remaining cheeses. Cook additional 10 mins or until cheese is melted.

Printable Recipe Card

About Sherry's spinach and cheese manicotti

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Healthy Heirloom

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