The Pioneer Woman Tasty Kitchen
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Four Cheese Spinach Manicotti

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Level: Easy

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Description

Everyone loves a good pasta bake and these cheesy, creamy manicotti always do the trick!

Ingredients

  • 8 ounces, weight Manicotti
  • 16 ounces, weight Ricotta
  • 6 ounces, fluid Mozzarella, Divided
  • 6 ounces, fluid Monterey Jack, Divided
  • 3 ounces, fluid Parmigiana-Reggiano Cheese, Grated
  • 2 Tablespoons Sour Cream
  • ⅓ cups Panko Bread Crumbs
  • ¾ cups Finely Chopped Spinach
  • 1 teaspoon Salt
  • ½ teaspoons Ground Black Pepper
  • 2 cups Marinara Sauce

Preparation

Bring a large pot of salted water to a boil. Add in the manicotti and cook for 7 minutes. Drain.

Set aside the pasta to cool and begin making the filling.

In a large bowl, mix together the ricotta cheese, half of the mozzarella, half of the Monterey Jack, and all of the Parmigiana-Reggiano. Mix in the sour cream, bread crumbs, and spinach. Add salt and pepper to taste.

When the pasta is cool enough to handle, use a small spoon to scoop the filling into the pasta. You can also pipe it in, but I find a spoon is the easiest and quickest way for me. If you break any of the noodles, just fill them anyway and roll them back up.

Cover the bottom of a 9×13 baking dish with a thin layer of marinara sauce. Arrange your pasta in the baking dish. Cover with the remaining marinara sauce (you don’t have to use all of the sauce if you like things less saucy.) Top with the remaining cheeses and bake in a preheated 350F oven for about 20 minutes or until the cheese is melted and starting to brown on top.

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