Spinach and cheese manicotti

Spinach and Cheese Manicotti

This is a great lunch or dinner recipe that I know you will enjoy. This contains lots of cheese so you cannot serve this with any meat dish.

Spinach and Cheese Manicotti


2 tbs. Extra Virgin Olive Oil
1 Onion, minced
4 cloves Garlic crushed and minced

1 lb. Kosher Ricotta Cheese
½ cup softened Kosher Cream Cheese
¼ cup Kosher Sour Cream
1 cup Kosher Mozzarella Cheese, shredded divided
3 oz. Parmesan Cheese, grated divided
2 tsp. Dried Oregano
1 tsp. Dried Thyme
2 tsp. Dried Basil
1 tsp. Dried Red Pepper Flakes
1 Bay Leaf
Salt and freshly Ground Black Pepper to taste

1 lb. fresh Spinach, chopped, cooked and drained

12 Kosher Manicotti, cooked, drained and place on wax paper
3 cups of Vegetarian Spaghetti Sauce No. 2 ( See the recipe in this blog.)


Add the oil to a large skillet and sauté the onion and garlic until the onion is translucent.

In a large mixing bowl, combine ricotta, cream cheese, half the mozzarella, half the parmesan, sour cream, Oregano, seasonings, 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 a baking dish. Arrange the shells over the sauce and top with remaining sauce. Add the rest of the Mozzarella cheese to the top of the sauce.

Cover and bake at 350 degrees for 30 minutes.

Serve with a cup of soup, a salad and some fresh bread for a complete meal.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.
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