Kitten’s Spinach and Four-Cheese Manicotti
I have been making this recipe for years and I don’t think you will look any further for a manicotti recipe once you taste this one! to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, if your not a lover of spinach you may omit completely I prefer to add it in
Yield 8 manicotti
INGREDIENTS:
3 tablespoons oil
1/4 cup finely chopped yellow onion (optional)
2 teaspoons fresh minced garlic (no more than that or the garlic will overpower the other ingredients!)
1-1/2 cups ricotta cheese
1-1/2 cups shredded mozzarella cheese, divided (can use a bit more)
4 ounces cream cheese, softened
1/3 cup freshly grated parmesan cheese(can use more)
1 teaspoon Italian seasoning
salt and fresh ground black pepper, to taste (I use seasoned salt)
1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
8 manicotti, cooked and drained (you might use more shells so I would cook 10)
4-6 cups Kitten’s marinara sauce (or you your favorite pasta sauce)
1/4 cup parmesan cheese (or to taste)
shredded mozzarella cheese, for topping (any amount desired)
INSTRUCTIONS:——————————
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
Season with salt or seasoned salt and black pepper to taste.
Stir in onion mixture and spinach; mix well to combine.
Spoon into cooked and cooled manicotti shells.
Pour half of the marinara sauce into the prepared baking dish.
Arrange shells over sauce.
At this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows.
Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
Cover and bake for 25 minutes.
Uncover and top with mozzeralla cheese (any amount desired).
Bake 5 mins longer, or until cheese is melted.
Let stand 10 mins before serving.
Related posts:
- Chicken Spinach Manicotti
Kitten’s Sausage Four-Cheese Manicotti
Cheesy Stuffed Sausage and Spinach Pasta Shells
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