Posted on by Cary Gersh

Spinach Manicotti

Spinach and 4 Cheese Manicotti
Serves 8
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5182 calories
573 g
537 g
224 g
225 g
94 g
3799 g
11243 g
127 g
0 g
103 g
Nutrition Facts
Serving Size
3799g
Servings
8
Amount Per Serving
Calories 5182
Calories from Fat 1968
% Daily Value *
Total Fat 224g
344%
Saturated Fat 94g
471%
Trans Fat 0g
Polyunsaturated Fat 25g
Monounsaturated Fat 78g
Cholesterol 537mg
179%
Sodium 11243mg
468%
Total Carbohydrates 573g
191%
Dietary Fiber 67g
266%
Sugars 127g
Protein 225g
Vitamin A
1641%
Vitamin C
255%
Calcium
387%
Iron
217%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Manicotti
  2. 3 tablespoons oil
  3. 1/4 cup onion, finely chopped (optional)
  4. 2 teaspoons fresh garlic (no more than that or the garlic will overpower the other ingredients!)
  5. 1 1/2 cups ricotta cheese
  6. 1 1/2 cups shredded mozzarella cheese, divided (can use a bit more)
  7. 4 ounces cream cheese, softened
  8. 1/3 cup grated parmesan cheese (can use more)
  9. 1 teaspoon italian seasoning
  10. salt (to taste. I use seasoned salt)
  11. 1/2-1 teaspoon fresh ground black pepper (or to taste)
  12. 1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
  13. 8 manicotti, cooked and drained (you might use more shells so I would cook 10)
  14. 4 -6 cups marinara sauce (see my recipe#136292)
  15. 1/4 cup parmesan cheese (or to taste)
  16. mozzarella cheese, for topping (any amount desired) Kittencal’s Spinach & Four-Cheese Mani-cotti (Vegetarian)
Instructions
  1. Set oven to 350 degrees F.
  2. Butter a 13 x 9-inch baking dish.
  3. In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
  4. In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 table-spoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
  5. Season with white salt or seasoned salt and black pepper to taste.
  6. Stir in onion mixture and spinach; mix well to combine.
  7. Spoon into cooked and cooled manicotti shells.
  8. Pour half of the pasta sauce into the prepared baking dish.
  9. Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
  10. 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).
  11. Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
  12. Cover and bake for 25 minutes.
  13. Uncover and top with mozzeralla cheese (any amount desired).
  14. Bake 5 mins longer, or until cheese is melted.
  15. Let stand 10 mins before serving.
Notes
  1. Note; If desired the spinach can be omitted completely.
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calories
5182
fat
224g
protein
225g
carbs
573g
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