Cheese, Artichoke And Spinach Filled Manicotti – a delicious recipe with ricotta cheese, manicotti, egg, artichoke heart, spaghetti sauce, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Boil manicotti shells until almost done, about 7 minutes. Shells should be somewhat soft but still have some rigidness to them.
2
In a bowl, mix ricotta cheese, one egg, spinach and artichoke hearts, salt & pepper until well combined. Spoon mixture into a ziplock back and cut off one corner.
3
Cover the bottom of a rectangular baking pan with some of the spaghetti sauce.
4
Using the plastic baggie like a piping bag, squeeze mixture into each manicotti shell until full. Place on top of spaghetti sauce, leaving space in between each shell. Leaving space will help with serving later. Cheese mixture should fill approximately 8-10 shells.
5
Top the shells with more of the spaghetti sauce, mozzarella cheese and sprinkle with parmesan.
6
Cover with foil and bake in 350 degree oven for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.
191
kcal
Calories
12
g
Fat
3
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (15 ounce) container ricotta cheese (low-fat ok), 1 (8 ounce) box manicotti, 1 egg, 1 (10 ounce) box frozen chopped spinach, thawed, and more.
Yes, Cheese, Artichoke And Spinach Filled Manicotti falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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