Spinach Pesto Manicotti Recipe

Recipe By Slurrp

Spinach Pesto Manicotti is a delicious and flavorful Italian dish. It features manicotti pasta tubes filled with a creamy spinach and ricotta cheese mixture, topped with a homemade pesto sauce. The combination of the creamy filling and the aromatic pesto creates a mouthwatering dish that is perfect for a special occasion or a comforting family dinner.

4.4
22 Rating -
Rate
Non Vegdiet
1hr 15minstotal
1hr 15m.total
Spinach Pesto Manicotti
plan
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ingredients serve

Ingredients for Spinach Pesto Manicotti Recipe

  • 1.33 Manicotti Pasta Tubes
  • 0.33 cup Fresh Spinach, Chopped
  • 0.17 cup Ricotta Cheese
  • 0.08 cup Grated Parmesan Cheese
  • 0.33 cloves Cloves Garlic, Minced
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 0.17 cup Pesto Sauce
  • 0.17 cup Shredded Mozzarella Cheese
  • as per your need Fresh Basil Leaves, For Garnish

Directions: Spinach Pesto Manicotti Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and cook the manicotti according to package instructions.
  • STEP 2.In a large bowl, mix together the spinach, ricotta cheese, Parmesan cheese, garlic, salt, and pepper.
  • STEP 3.Using a spoon or a piping bag, fill each cooked manicotti tube with the spinach and cheese mixture.
  • STEP 4.Spread a thin layer of pesto sauce on the bottom of a baking dish.
  • STEP 5.Arrange the filled manicotti tubes in the baking dish and top with the remaining pesto sauce.
  • STEP 6.Cover the dish with foil and bake for 25 minutes.
  • STEP 7.Remove the foil and sprinkle some shredded mozzarella cheese on top.
  • STEP 8.Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • STEP 9.Let the manicotti cool for a few minutes before serving.
  • STEP 10.Garnish with fresh basil leaves, if desired, and serve hot.

Cooking Tips

  • Make sure to cook the manicotti until al dente, as they will continue to cook in the oven.
  • If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to fill the manicotti tubes.
  • Feel free to add some cooked and crumbled Italian sausage to the spinach and cheese mixture for extra flavor.
  • Leftover manicotti can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.

Storage and Serving

  • Leftover manicotti can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.
  • Serve the Spinach Pesto Manicotti hot, garnished with fresh basil leaves for an extra touch of freshness.
Nutrition
value
225
calories per serving
15 g Fat20 g Protein3 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    20g
  • Carbs
    3g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    3g
  • Protein
    20g
  • Fiber
    < 1g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    101mg
  • Iron
    2mg
  • Vitamin A
    225mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    26mg
  • Manganese
    < 1mg
  • Phosphorus
    234mg
  • Selenium
    16mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp