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sherry's spinach and cheese manicotti

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

This is my special recipe for manicotti that I got from my daughters grandma, who is straight from Italy. She said to always incorporate a small amount of cream cheese because it holds things together better than eggs.

yield 6 serving(s)
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For sherry's spinach and cheese manicotti

  • 1 lg
    onion, diced
  • 2 tsp
    minced garlic
  • 2 Tbsp
    olive oil
  • 15 oz
    ricotta cheese
  • 3 oz
    cream cheese, softened
  • 8 oz
    shredded mozzarella cheese
  • 3 oz
    fresh parmesan cheese, grated
  • 1/4 tsp
    salt
  • 1/8 tsp
    pepper
  • 10 oz
    frozen, chopped spinach, drained, squeezed dry
  • 9 lg
    manicotti shells
  • 2 tsp
    dried italian herbs
  • 1
    26 oz jar marinara sauce
  • 1/2 tsp
    dried parsley
  • 1/2 tsp
    dried basil

How To Make sherry's spinach and cheese manicotti

  • 1
    Cook pasta as directed, drain, set on a paper towel to dry. Heat a lg skillet over medium heat. Add onion and garlic. Saute until softened.
  • 2
    In a lg bowl, combine ricotta, cream cheese, 1/2 the mozzarella, 1/2 the parmesan, Italian herbs, salt and pepper. Mix until well incorporated. Add spinach and onion/garlic mix. Mix well.
  • 3
    Heat oven to 350. Pour 1/2 the marinara sauce into bottom of a 9" x 13" baking dish. Spoon cheese mix into manicotti shells, ( or pipe it into the shells using a pastry bag.) Arrange shells in pan. Top shells w/ remaining sauce. Cover, bake 30 mins. remove cover and sprinkle w/ remaining cheeses. Cook additional 10 mins or until cheese is melted.
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