Spinach Manicotti

Spinach Manicotti

Manicotti pasta with a cheesy spinach filling, topped with a white cheese sauce and baked


4 servings


8 ounces manicotti pasta*
9 ounces fresh spinach leaves, coarsely chopped OR 10 ounces frozen spinach, thawed
2 tablespoons butter
1/4 cup chopped onions or sliced green onions
1 clove garlic, minced
2 tablespoons flour
1 1/3 cups milk
1/3 cup chicken broth or water
4 ounces shredded Monterey Jack or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
3/4 cup cottage cheese or ricotta cheese
1/2 cup grated parmesan cheese


1. Cook pasta according to package instructions for al dente. Be careful not to over-cook pasta, or it will break apart when you try to fill it. Drain pasta and rinse with water until cool. Set aside.

2. If using fresh spinach, lightly saute it in a large skillet, adding just enough water to keep it from sticking. As soon as spinach is wilty, remove to a strainer to drain. If using (thawed) frozen spinach, squeeze out excess water.

3. In a medium size saucepan, saute onions and garlic in butter. When onions are translucent and tender, add flour and stir to coat. Add milk all at once and whisk until mixture is bubbly and thickened.

4. Add chicken broth and cheese, stirring until cheese is melted. Add salt and pepper; stir. Set sauce aside.

5. In a mixing bowl, combine egg, cottage or ricotta cheese, parmesan cheese, and spinach, stirring well. Using a small spoon, fill the cooked manicotti with 1-2 tablespoons of filling.

6. Lay filled shells in a lightly greased 9x13-inch baking dish. Pour sauce over filled shells.

7. Bake, uncovered, at 350 degrees for 30 minutes or until hot and bubbly. Let stand for 10 minutes before serving.

Spinach Manicotti
Spinach Manicotti
Spinach Manicotti (made with jumbo stuffing shells -- see additional notes)
(made with jumbo stuffing shells instead of the manicotti)
Additional Notes: 

*This will allow for about 1 1/2 tablespoons of filling per tube. If you want less pasta and more filling, you may wish to decrease the amount of pasta to 4 or 6 ounces rather than 8.

I have also substituted jumbo stuffing shells for the manicotti. Nine jumbo shells will result in a nice amount of filling in each.

This recipe was submitted to tammysrecipes.com by Teresa F. of Ohio.

Preparation Time: 

35-40 minutes

Cooking Time: 

30 minutes + 10 minutes stand time

Tammy's Review: 

This is an excellent homemade pasta casserole. The spinach filling isn't too strong, and the white sauce is flavorful and cheesy. This is easier than making spinach-cheese ravioli, yet tastes just as delicious! My rating: 10/10.


Please see the recipe above for my complete review! Thanks! Tammy


We made this yesterday night, and it was absolutely wonderful. The sauce is so flavorful...everyone in the family enjoyed it and none of it was wasted.


I made this one night this past week. I thought my daughter would really like it because she loves spinach, but she didn't care for it. I didn't think my husband would like it so much, but he loved it. I also thought it was delicious. The cheesy sauce on top is just perfect. I did add some diced cooked chicken to the spinach mixture.


I made this the other day and it was excellent. I had hardly any of
the right ingredients, so I subsituted lasagna pasta and made small
parcels with them (I've never heard of manicotti pasta before) and I'd
run out of spinach, so I used zuchini cauliflower and brocoli for the
filling. It still turned out wonderful. This will definitely become a
regular meal in my house this winter! Aline


My whole family loved this recipe. Even my kids, who won't touch spinach, ate it all!!!! I was shocked. Easy to make and very filling. We used cheddar cheese because it's all we had, and I thought it would turn out funky since it's not really a good melting cheese. But it turned out great!


I made this for lunch today and my family was very impressed! I'm sure I couldn't get my three daughters to eat spinach any other way ;)


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