Spinach and Cheese Stuffed Manicotti - No Pre-cooked Noodles!

I love manicotti but making it can be labor intensive when the recipe calls for pre-cooking the noodles and then stuffing the fragile noodles without tearing them apart. Here is the solution! This easy recipe skips the noodle pre-cooking step and jumps right to the assembly and baking.

This recipe reheats very well and makes excellent leftovers. This also makes a great pot luck dish!

Supplies

Cooking tools needed:

9 x 13 x 2 baking dish

Medium Saucepan

Large Bowl

Measuring spoons

Measuring cup

 Ingredients:

8 ou uncooked Manicotti shells (1 box)

Note: if you have trouble finding Manicotti shells, this recipe will also work using a 12 ou box of Jumbo Shells. if using Jumbo Shells, all steps and ingredients other than the shells remain the same.

15 ou container ricotta cheese

2 c. (8 ou) shredded mozzarella or Italian blend cheeses (reserve 1/2 cup for topping)

1/2 c. grated parmesan (reserve 1/4 c for topping)

1 large egg (slightly beaten)

1 tsp dried parsley

1 tsp dried oregano

Note: You may substitute 2 tsp of Italian Seasoning mix instead of the parsley and oregano.

1/2 tsp red pepper flakes (optional)

1/2 tsp pepper (may adjust to taste)

3 c. spaghetti sauce of choice (if you use a commercial jar sauce, the typical jar is approximately 2 c.)

1 c. water

1 pkg. frozen chopped spinach (thawed, do not drain).

Note: If you are making this for spinach lovers, use a full 16 ou package. For less zealous spinach eaters, use a 12 ou box.

Step 1: Combine Stuffing Ingredients.

Instructions:

Pre-heat oven to 400 degrees.

Combine thawed, undrained spinach, cheeses, egg, and seasonings in a large bowl. Don't forget to reserve the indicated portion of cheese for topping in the last step before baking,

Note: You may find it easiest to mix the spinach, cheeses and seasonings with your hands instead of a spoon.

Step 2: Stuff Uncooked Noodles

In a medium size saucepan, heat spaghetti sauce and water. Once warmed, spread a thin layer on the bottom of a 9 x 13 x 2 baking dish. 

Load cheese and spinach stuffing into uncooked manicotti shells and arrange the stuffed shells into a single layer in the baking dish.

Notes:

• It is easiest to use your fingers to squish the cheese & spinach mixture into the shells, holding a finger over the bottom so that the filling isn't pushed out while you pack in the filling into the other end.. You don't need to be too neat or careful with this process!
• You should be able to fit all of the noodles in an 8 ou box into the 9 x 13 pan in a single layer.

 If there is any remaining stuffing after all shells are placed in the baking dish, spoon the remainder in any gaps between the noodles.

Step 3: Add Sauce, Reserved Cheeses

Gently pour the remaining sauce & water mixture over the noodles. This will seem like a lot of sauce, but this will be absorbed by the noodles during the cooking process. 

Top with reserved cheeses. 

Step 4: Bake & Enjoy

Cover with foil and bake for 40 mins. 

Note: If you have a baking dish with a cover, feel free to use it. This recipe works best if the cover is tightly fitted to ensure the noodles cook through, so if your baking dish cover is loose, you may consider using foil instead.

Remove foil or baking dish cover and bake an additional 15 mins or until the sauce has firmed up and the cheese is brown and bubbly. Cooking time may vary somewhat depending upon the accuracy of your oven and your altitude

Great with a side salad and garlic bread! Enjoy!