Dinner
Homemade Spinach Manicotti
Tender crespelles cradle a creamy ricotta and spinach filling laced with melted mozzarella and nutty Parmesan. Each bite delivers rich, cheesy flavor balanced by bright marinara and a soft, delicate chew.
- Total
- 50 min
- Prep
- 25 min
- Cook
- 25 min
- Serves
- 8
Nutrition per Serving
- Calories
- 277
- Protein
- 23g
- Carbs
- 20g
- Fat
- 13g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 698mg
Ingredients
- 16 homemade crespelles
- 15 oz part skim ricotta cheese (I use Polly-O)
- 2 cup shredded part-skim mozzarella cheese (reserve 1/2 cup Polly-O)
- 1 large egg
- 10 oz package frozen spinach (thawed and squeezed really well)
- 1/4 cup grated Parmesan Regianno*
- 1/2 tsp kosher salt
- black pepper (to taste)
- 2 1/2 cups jarred marinara or homemade marinara sauce
Instructions
- Start by making the crespelles (see recipe link above)
- Preheat oven to 375°F.
- In a large bowl, combine ricotta, 1-1/2 cups of the mozzarella, egg, spinach, parmesan cheese, 1/2 teaspoon salt and pepper.
- Fill each crespelle with 1/4 cup spinach filling and roll.
- In a large baking dish, (or two smaller dishes) pour 1 cup of sauce on the bottom of the dish. Place rolled manicotti seem side down onto baking dish. Top with 1 1/2 cups more sauce and remaining mozzarella cheese.
- Cover with foil and bake about about 25 minutes, until hot and bubbling, and the cheese is melted.
- *Use substitute for vegetarian parmesan.