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Spinach Manicotti (3/2/2007)

Spinach Manicotti


1 10 oz. Package frozen chopped spinach, cooked and well drained
1 15 oz. Container ricotta cheese
1 ½ cups shredded mozzarella cheese
¾ cup grated parmesan cheese
¼ cup finely chopped onion
1 egg
1 teaspoon parsley
1 clove garlic, minced
½ teaspoon pepper
¼ teaspoon nutmeg
½ teaspoon Italian seasoning
1 jar (28 oz) spaghetti sauce
1 package manicotti shells (uncooked)


Preheat oven to 350-degrees. Cook and drain spinach according to package directions. Squeeze out any remaining water. In a large bowl, add spinach, ricotta cheese, 1 cup mozzarella, ¼ cup grated parmesan, onion, egg, parsley, garlic, pepper, nutmeg and Italian seasoning. Use non-stick cooking spray to grease an 9 x 13 baking pan. Pour 1 cup of spaghetti sauce in the bottom of the pan and evenly spread.

Stuff uncooked manicotti shells with the cheese mixture. Place over the sauce in the pan. Pour remaining sauce over all. Cover with foil and bake for 45 minutes. Remove foil and top with remaining mozzarella and parmesan cheese. Return to oven and bake another 10 minutes, or until cheese is melted. Remove, and let rest a couple of minutes. Serve and enjoy.

Tip for stuffing shells. Fill a medium size zip-lock bag with half the cheese mixture. Snip off a small corner of the bottom of the bag. Insert snipped end into one end of the manicotti shell, squeeze and fill halfway. Turn around, and fill the other end. Fill bag when empty, and stuff remaining manicotti.

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