Cheese Manicotti
Cheese manicotti has ricotta and spinach filling, a seasoned cream sauce, marinara and bubbling mozzarella. A short rest after baking helps each tube hold together.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: About 65 mins including rest
- Yield: 6 1x
- Cuisine: American
Ingredients
Scale
- 6 oz manicotti shells
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 cups heavy cream
- 1 cup grated Parmesan, divided
- 1 tablespoon Cajun seasoning, divided
- 1/2 teaspoon Italian seasoning
- Pinch red pepper flakes
- Pinch ground nutmeg
- 1 cup ricotta
- 2 cups fresh spinach, chopped
- 1/2 cup diced onion
- 1 cup shredded mozzarella
- 1–2 cups marinara sauce
- Parsley, for garnish
Instructions
- Heat oven to 350°F. Par-cook manicotti briefly, about 5 minutes, so shells remain firm enough to fill.
- Warm oil in a skillet and cook garlic briefly. Add cream, half the Parmesan, half the Cajun seasoning, Italian seasoning, red pepper and nutmeg; simmer until slightly thickened.
- Mix ricotta, spinach, onion, remaining Parmesan and remaining Cajun seasoning. Spread the cream sauce in a baking dish.
- Fill the shells with the ricotta mixture and arrange over sauce. Top with marinara and mozzarella.
- Bake about 20 minutes until bubbling and heated through. Rest 10–15 minutes, garnish with parsley and serve.
Find it online: https://recipenly.com/cheese-manicotti/