Best 8 Spinach Manicotti With Lemon Recipes

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With its vibrant green hue and delicate flavor, spinach manicotti with lemon is a delightful dish that combines the best of Italian cuisine. Manicotti, large pasta tubes stuffed with a delectable filling, takes center stage, while the tangy lemon sauce adds a refreshing twist. Whether you're planning a special dinner party or simply looking to indulge in a gourmet meal, this recipe will guide you through the steps of creating a culinary masterpiece that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti image

My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.

Provided by Ernie

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 12

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1 egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
  • Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
  • Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g

OVERNIGHT SPINACH MANICOTTI



Overnight Spinach Manicotti image

A friend gave me an awesome recipe for manicotti...and I set out to make it a little healthier. Now, whether we have company, my husband asks me to serve this. Even our 2-year-old son loves it! -Tonya Fitzgerald of West Monroe, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 7 servings.

Number Of Ingredients 13

1 carton (15 ounces) reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 large egg whites
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4-1/2 cups meatless spaghetti sauce
3/4 cup water
1 package (8 ounces) manicotti shells

Steps:

  • In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture; arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight., Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 423 calories, Fat 13g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 1128mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges

SPINACH MANICOTTI



Spinach Manicotti image

Surprise! Less than 10 ingredients and just 15 minutes prep is all you need to whip up this Italian pasta dish. Follow the do-ahead tip and you'll have a doable weeknight dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 7

Number Of Ingredients 8

1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen™ pasta sauce (any flavor)

Steps:

  • Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
  • In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
  • In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
  • Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 80 mg, Fiber 4 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving (2 Manicotti), Sodium 770 mg, Sugar 6 g, TransFat 0 g

SPINACH MANICOTTI



Spinach Manicotti image

Stuffed with ricotta cheese and spinach, this Italian-style entree is flavorful and filling. I particularly like this meatless dish because I don't have to cook the pasta before assembling. -Mary Steiner of West Bend, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 7 servings.

Number Of Ingredients 12

1 carton (15 ounces) fat-free ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup reduced-fat sour cream
1/4 cup dry bread crumbs
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups tomato juice
1 cup chunky salsa
1 can (15 ounces) crushed tomatoes
14 uncooked manicotti shells

Steps:

  • In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder. , Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti., Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.

Nutrition Facts : Calories 345 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 782mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti image

Make and share this Spinach Cheese Manicotti recipe from Food.com.

Provided by weekend cooker

Categories     Manicotti

Time 1h

Yield 6 , 4-6 serving(s)

Number Of Ingredients 13

1 onion, minced
2 teaspoons minced garlic
2 tablespoons oil
1 (15 ounce) carton ricotta cheese
1 (3 ounce) package softened cream cheese
1 (8 ounce) package shredded mozzarella cheese, divided
1 (3 ounce) package grated parmesan cheese, divided
2 teaspoons italian seasoning
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (10 ounce) box frozen chopped spinach, thawed, and drained
9 manicotti, cooked, drained on wax paper
1 (26 ounce) jar spaghetti sauce

Steps:

  • .In a skillet, saute onion and garlicin oil and set aside.
  • In a large mixing bowl, combine ricotta, cream cheese, half the mozzarella, half the parmesan, italian seasoning, salt, and pepper and beat until well mixed.
  • Drain spinach with several paper towels and squeeze until spinach is well drained.
  • Add spinach and onion to cheese mixture and mix well.
  • Spoon this mixture into manicotti shells, using 1 teaspoon at a time.
  • Be careful not to tear shells.
  • Pour half of spaghetti sauce in bottom of 9x13 inch baking dish.
  • Arrange shells over the sauce and top with remaining sauce.
  • Cover and bake at 350 degrees for 30 minutes.
  • Remove from oven , uncover and sprinkle remaining cheeses over top.
  • Return to oven until cheese melts.

Nutrition Facts : Calories 709, Fat 50.4, SaturatedFat 26.1, Cholesterol 145.5, Sodium 1451.8, Carbohydrate 26.3, Fiber 5.2, Sugar 12.2, Protein 39.3

SPINACH AND CHEESE MANICOTTI RECIPE BY TASTY



Spinach And Cheese Manicotti Recipe by Tasty image

Here's what you need: manicotti shells, shredded italian cheese blend, ricotta cheese, frozen cut spinach, cream cheese, grated parmesan cheese, himalayan sea salt, pepper, dry parsley flakes, dry oregano, dry basil, garlic powder, onion powder, marinara sauce, fresh thyme

Provided by Sarah LaDue

Yield 6 servings

Number Of Ingredients 15

1 box manicotti shells, follow box directions to prepare
12 cups shredded italian cheese blend
11 containers ricotta cheese, 15 oz (425 G)
1 bag frozen cut spinach
4 oz cream cheese, softened to room temperature
½ cup grated parmesan cheese, (reserve ¼ cup for serving)
½ teaspoon himalayan sea salt
¼ teaspoon pepper
1 tablespoon dry parsley flakes
¾ tablespoon dry oregano
½ tablespoon dry basil
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ jars marinara sauce, (can serve with extra) 24 oz (680 G)
¼ teaspoon fresh thyme

Steps:

  • Preheat the oven to 375°F.
  • Cook manicotti al dente. Then, rinse pasta with cool water and drain well.
  • Stir together all the spinach blend ingredients in a separate bowl and set aside.
  • In the bottom of an ungreased 13x9 (3 qt) glass baking dish, spread 1 ½ cups (390 G) pasta sauce along the bottom.
  • Spoon spinach mixture into a piping or a gallon-size Ziploc bag. Snip 1 inch (2.5 cm) off the corner - you want it big enough to fill the manicotti and be able to let all the ingredients pass through without clogging the piping hole.
  • Hold a manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow just a bit on both sides.
  • Place the filled shells into the bottom of the pan: if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
  • Cover the pan tightly with foil and bake for about 30 minutes or until the sauce is bubbling.
  • Uncover dish and top with more sauce. Then, sprinkle remaining ½ cup Italian cheese blend on top of the sauce.
  • Bake uncovered for 5 minutes or until the cheese is melted.
  • Sprinkle with thyme and add some fresh chives (optional) upon serving. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 1099 calories, Carbohydrate 18 grams, Fat 87 grams, Fiber 3 grams, Protein 61 grams, Sugar 6 grams

CHEESY SPINACH MANICOTTI



Cheesy Spinach Manicotti image

Loved these! Substitute cottage cheese for the ricotta cheese, & grated Romano cheese for the Parmesan, if you choose. It is possible to substitute frozen, chopped broccoli for spinach. Found in Kraft's Food & Family.

Provided by Manami

Categories     Manicotti

Time 1h25m

Yield 14 filled shells, 7 serving(s)

Number Of Ingredients 10

8 ounces sliced mushrooms
2 garlic cloves, minced
3 egg whites
1 (10 ounce) package frozen chopped spinach, thawed, well drained
15 ounces part-skim ricotta cheese
1 cup shredded reduced-fat mozzarella cheese, divided
1/3 cup grated parmesan cheese, divided
2 -4 pinches crushed red pepper flakes
8 ounces cooked manicotti, well drained (14 shells)
2 cups spaghetti sauce

Steps:

  • Preheat oven to 350°F.
  • Spray large nonstick skillet with cooking spray.
  • Add mushrooms and garlic; cook 5 minute on medium heat, stirring frequently.
  • Remove from heat.
  • Beat egg whites lightly in medium bowl.
  • Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and Parmesan cheeses; mix well.
  • Check for seasoning.
  • Spoon evenly into manicotti shells.
  • Place in 13x9-inch baking dish sprayed with cooking spray.
  • Cover with spaghetti sauce.
  • BAKE 40 minutes or until heated through.
  • Top with the remaining mozzarella and Parmesan cheeses; continue baking 5 minute or until mozzarella cheese is melted.

Nutrition Facts : Calories 311.4, Fat 9.1, SaturatedFat 4.5, Cholesterol 24.1, Sodium 553.7, Carbohydrate 39.1, Fiber 2.9, Sugar 8.2, Protein 19

SPINACH MANICOTTI IN CREAMY TOMATO SAUCE



Spinach Manicotti in Creamy Tomato Sauce image

Our fuss-free method for stuffing pasta shells turns this classic Italian dish into a weeknight option.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h5m

Number Of Ingredients 10

8 manicotti shells (from an 8-ounce package)
1 teaspoon extra-virgin olive oil
1 container (15 ounces) part-skim ricotta cheese
1 cup finely grated Parmesan (2 ounces)
1 teaspoon finely grated lemon zest
1 package (10 ounces) frozen spinach, thawed and squeezed dry
2 cups prepared marinara sauce
1/4 teaspoon dried oregano
2 tablespoons heavy cream
Coarse salt and ground pepper

Steps:

  • Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled rimmed baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest. Stir in spinach and season filling to taste with salt and pepper.
  • Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish.
  • In a medium bowl, whisk together marinara sauce, oregano, and cream. Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 439 g, Fat 20 g, Fiber 5 g, Protein 26 g

Tips

  • For a vegetarian version, omit the ground beef and use extra vegetables, such as mushrooms, zucchini, or bell peppers.
  • To make the dish ahead of time, assemble the manicotti and freeze them. When ready to serve, thaw overnight in the refrigerator and then bake according to the recipe.
  • Serve the manicotti with a side of your favorite marinara sauce or Alfredo sauce. You can also garnish with grated Parmesan cheese or fresh basil.
  • If you don't have manicotti shells, you can use large pasta shells or even lasagna noodles.
  • Be sure to cook the spinach until it is wilted but still has some bite to it. Overcooked spinach will be mushy and unpleasant.
  • Use fresh lemon zest for the best flavor. Bottled lemon zest will not give you the same bright, citrusy flavor.
  • Don't be afraid to experiment with different cheeses. A blend of ricotta, Parmesan, and mozzarella is classic, but you could also try using fontina, Asiago, or Gruyère.
  • If you like a little heat, add a pinch of red pepper flakes to the filling.
  • Serve the manicotti immediately after baking. They are best when they are hot and cheesy.

Conclusion

Spinach manicotti is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a special occasion or a weeknight meal. With its creamy filling, tender pasta shells, and flavorful sauce, spinach manicotti is sure to be a hit. So next time you are looking for a new recipe to try, give spinach manicotti a try. You won't be disappointed!

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