Cheese and Spinach Manicotti
I like to make manicotti when I am craving Italian food but want a dish without meat. Cheese and Spinach Manicotti is light and is very filling. Another thing I like about making manicotti is that is really easy. Something I add that many others do not is a variety of cheeses, including cottage cheese. The cottage cheese adds a layer of lightness to the dish. I also like to add spinach for additional taste and it is a way to get another vegetable in food. Give this recipe a try, it is easy and will not disappoint. This recipe makes 14 manicotti.
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For another great Italian recipe, try my Ground Turkey Penne Pasta here: https://majorgates.com/recipes/ground-turkey-penne-pasta/
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Ingredients For Cheese And Spinach Manicotti
- 1 box of Manicotti pasta shells – 8 oz – 227 g (14 count) – I used Skinner brand but any brand will work
- 1 package Italian Style Blend shredded cheese blend
- 16 ounce frozen whole leaf spinach
- 15 ounce Ricotta cheese (425 g)
- 16 ounce small curd cottage cheese (454 g)
- 1 jar Pasta Sauce 24 ounce
- 2 cups of shredded Mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2 large eggs
- 1 Tablespoon of salt for boiling the manicotti
- 1 teaspoon of Coarse black pepper (optional)
Supplies
- Large stock pot
- Sauce Pot
- Baking dish
- Mixing bowl
- Strainer
- Mixing Spoon or spatula
- Gallon storage bag
- Measuring cups
Directions For Cheese And Spinach Manicotti
- Start by cooking the manicotti according to package directions in a large stock pot. But reduce the cooking time by 1 1/2 minutes. Save the trays the manicotti came in.
- When the manicotti shells are cooked, place them individually back in the trays.
- While the water is heating up for the manicotti, in another stock pot, fill with an inch of water and cook the frozen spinach. Your aim is to only bring it to boil and then drain in the strainer. So to drain out all the water, take a large spoon and push the spinach against the strainer.
- Pre-heat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mix together the ricotta cheese and cottage cheese.
- Next add in the drained spinach and stir. Then add in the Parmesan and the Italian Style shredded cheese and stir.
- Then add in the eggs and then 1 cup of mozzarella and stir. Add in pepper if desired and stir.
- Spoon the cheese mixture into the storage bag and squeeze to one side. Cut off one corner at an angle.
- In the baking dish, spoon enough pasta sauce to cover the bottom of the dish.
- Squeeze the cheese mixture into the manicotti shells and place in the baking dish.
- Once the baking dish is covered, add more sauce, then sprinkle with the rest of the mozzarella cheese.
- Bake uncovered for 30 minutes or until mozzarella cheese is melted.
- Allow to cool for 5-10 minutes and serve.
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