Cheesy Spinach Manicotti

(4)
  1 reviews
  • 30 min prep time
  • 1 hr 45 min total time
  • 11 ingredients
  • 7 servings

Ingredients

1
tablespoon olive oil
3/4
cup chopped onion (1 large)
1
clove garlic, minced
1
bag (1 lb) frozen cut leaf spinach
1/4
to 1/2 teaspoon salt
1
cup ricotta cheese
1
cup finely shredded mild Cheddar cheese (4 oz)
1
jar (26 oz) tomato pasta sauce
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1
package (8 oz) manicotti pasta (14 manicotti)
1 1/2
cups shredded mozzarella cheese (6 oz)

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until tender.
  2. 2 Stir in frozen spinach; sprinkle with salt to taste. Cover; cook 5 to 6 minutes, stirring occasionally, until spinach is thawed and liquid has evaporated. Remove from heat. Stir in ricotta and Cheddar cheeses.
  3. 3 In large bowl, mix pasta sauce and tomatoes; spread about 1 1/2 cups in bottom of baking dish. With table knife, push about 1/4 cup spinach mixture into each uncooked manicotti pasta, pushing filling in from both ends. Place filled pasta diagonally over sauce in dish. Pour remaining sauce mixture over top.
  4. 4 Cover tightly with foil; bake 55 to 65 minutes or until pasta around outer edge is fork-tender. Uncover dish; sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and casserole is bubbly.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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