Spinach and Ricotta Mannicoti

barbara lentz


Fresh healthy manicotti. Great fresh taste.


☆☆☆☆☆ 0 votes

20 Min
30 Min


  • 16 oz
    mannicotti tubes
  • 28 oz
    crushed tomatoes
  • 3 clove
    garlic minced
  • 1/2 c
    shredded mozzarella cheese

  • 1 bag(s)
    fresh spinach
  • 1/4 c
    heavy cream
  • 8 oz
    ricotta cheese drained
  • 1/4 c
    shredded parmigiano-reggiano
  • 1 large
    egg noodles
  • 1/4 tsp
    ground nutmeg

How to Make Spinach and Ricotta Mannicoti


  1. Cook the manicotti in boiling salted water just until they are softened a bit. You need them a little firm. Drain and let cool. Cook the spinach in boiling salted water until the spinach is wilted. Drain and chop the spinach.
  2. Add the spinach to a large bowl. Mix the heavy cream, ricotta cheese, parmigiano --reggiano, egg, and nutmeg.Fill the shells with the spinach mixture.
  3. Mix the crushed tomatoes, and garlic together. Preheat oven 350 degrees. Place a small amount of tomato mixture in the bottom of baking pan.
  4. Arrange the filled manicotti in the pan. Top with remaining tomato mixture. Bake for 25 minutes. Add Mozzarella cheese and bake until cheese is melted.

Printable Recipe Card

About Spinach and Ricotta Mannicoti

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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