No Boil Manicotti with Spinach and Cheese

No Boil Manicotti with Spinach and Cheese

Not only is this no boil manicotti with spinach and cheese mouthwateringly good, it's easy to make because you don't have to boil the manicotti noodles.

Course Entree

Cuisine American

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings

Calories 219kcal

Author Liz - Eat Move Make

Ingredients

1 15-ounce container ricotta cheese strained
1 10-oz pkg frozen chopped spinach thawed, drained
1 ½ cups shredded mozzarella cheese divided
¾ cup shredded Parmesan cheese divided
1 egg
2 teaspoons fresh parsley
½ teaspoon onion powder
½ teaspoon black pepper
⅛ teaspoon garlic powder
2 28-ounce jars marinara sauce
1 ½ cups water
1 8-oz pkg manicotti

Instructions

In large bowl, combine ricotta, spinach, 1 cup of the mozzarella, 1/4 cup of the Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder.
In separate bowl, mix together marinara sauce and water. Spread 1 cup of the sauce on bottom of ungreased 9" x 13" inch baking pan.
Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over top, pushing shells under the sauce as much as possible. Sprinkle mozzarella and Parmesan cheese on top. Cover tightly with foil and refrigerate 30 minutes (or longer if making it ahead). Bake covered tightly with foil at 350 degrees for 1 1/4 hours or until heated through and pasta is tender.

Notes

Use a paper towel to remove as much moisture as possible from the spinach before using.

All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition