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Spinach Stuffed Manicotti

Spinach Stuffed Manicotti

This is a super easy Manicotti recipe that will take you less than 15 minutes to oven ready.  A great recipe for those days of the week when you have less than an hour for dinner.  This meal can be made ahead for up to 24 hours and cooked the day after.

  • Prep: 15 mins
  • Cook: 50 mins



1 box (8oz) uncooked manicotti shells (approx 14)

2 cups shredded Italian cheese blend (8oz)

1 container (15oz) ricotta cheese

1/3 cup Do You Bake? Spinach & Artichoke Dip Mix

1 box (10oz) frozen cut spinach (thawed, drained and water squeezed out)

1 egg, slightly beaten

1 jar (25oz) favorite pasta sauce



1- Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.

2- In a medium bowl, stir together 1 1/2 cups of the Italian cheese blend, contents of Do You Bake? Spinach & Artichoke dip, ricotta cheese, spinach, and egg.

3- In the bottom of an ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in the dish.

4- Pour remaining sauce over manicotti.

5- Cover tightly with foil; bake about 30 minutes or until sauce is bubbling.

6- Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend.

7- Bake uncovered 5 minutes longer or until cheese is melted.



  • The Italian cheese blend adds a nice flavor twist to this dish, but you could use mozzarella instead.
  • You can make this recipe up to 24 hours ahead. Just cover and refrigerate until ready to bake. You can expect about 15 minutes extra baking time.
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