Spinach And Oregano Ricotta Manicotti

Spinach And Oregano Ricotta Manicotti


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Add this meatless manicotti into your weekly dinner lineup! Enjoy tender shells stuffed with a creamy spinach ricotta filling and topped with a simple tomato sauce.

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Time needed

15 min preparation + 50 min cooking

Serving Size / Yield

8-10 servings


  • 1 package manicotti shells, cooked and drained
  • 2 T. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 1 (28 oz.) can tomatoes, drained and chopped
  • 1 (28 oz.) can tomato puree
  • 2 T. dried basil
  • 1 T. oregano
  • 1 ½ C. spinach
  • ¼ C. water
  • 3 C. ricotta cheese
  • 2 eggs
  • 1 ½ C. Parmesan cheese

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In a large skillet, sauté onions and garlic until fragrant. Add tomatoes, tomato puree, and basil. Simmer for 15 minutes until thickened. In a saucepan, heat water, a pinch of salt, and spinach until spinach is tender (about 4 to 5 minutes). Drain and let cool. In a large bowl, combine ricotta, eggs, Parmesan, salt, pepper, and oregano. Stir in spinach until well incorporated. Stuff cooked shells and arrange in a baking dish. Pour sauce over top, sprinkle with extra cheese, and bake for 30 minutes at 375 degrees.

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