The Pioneer Woman Tasty Kitchen
Profile Photo

Four Cheese Spinach Manicotti

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Plant-Based BLT with Avocado
Profile Photo by Lauren Cook in Main Courses
The perfect vegan BLT for any occasion. This sandwich will light...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sweet Potato Noodle Carbonara
Profile Photo by Taylor Kiser in Main Courses
A healthier, gluten-free, grain-free spin on the classic that is just...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Crockpot BBQ Pulled Pork
Profile Photo by Charles Willard in Main Courses
Easy crockpot BBQ pulled pork.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Bacon Wrapped Meatloaf
Profile Photo by Nora | Savory Nothings in Main Courses
This Bacon Wrapped Meatloaf is pure comfort food! A classic dinner...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Teriyaki Chicken Tacos
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
These are such incredible and flavorful teriyaki chicken tacos served with...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy