4 Cheese Stuffed Manicotti
This recipe is what pasta dreams are made of. Manicotti noodles are stuffed with a 4 cheese blend and spinach to get those veggies in. No boiling required, you simply cover the noodles with pasta sauce and put them in the oven! This is the perfect comfort food and delicious as well. This recipe will impress anyone you share it with!
Preheat oven
Preheat the oven to 350 degrees Fahrenheit.
Mix your filling

In a large bowl, mix the cheeses (ricotta, cream cheese, mozzarella, parmesan), spinach, eggs, salt and pepper. I use my Kitchenaid mixer to do this.

Prepare a 9×13 pan

Use about 1/4 cup of the pasta sauce to cover the bottom of a 9×13 pan.
Fill the manicotti noodles

Place the mixed cheese filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. You can also stuff the uncooked noodles with a small spoon or fork.

Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. I can usually fit about 13 shells in a 9×13 pan.

Cover the pasta completely with the rest of the pasta sauce.

Sprinkle 1/2 cup Parmesan on top (this is optional).

Bake, covered with foil for 50 minutes. Remove foil and bake an additional 10 minutes.

Enjoy!
If you are looking for tips on meal planning for your family – check out my blog post on meal planning for your family!
4 Cheese Stuffed Manicotti

Ingredients
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 4 ounces cream cheese
- 1/2 cup shredded Parmesan cheese
- 1 cup chopped spinach
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 box (12 to 14 shells) manicotti noodles
- 4 cups traditional pasta sauce (jarred or homemade)
- 1/2 cup shredded Parmesan cheese, for topping (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix the cheeses (ricotta, cream cheese, mozzarella, parmesan), spinach, eggs, salt and pepper. I use my Kitchenaid mixer to do this.
- Use about 1/4 cup of the pasta sauce to cover the bottom of a 9X13 pan.
- Place the mixed cheese filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. You can also stuff the uncooked noodles with a small spoon or fork. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. I can usually fit about 13 shells in a 9x13 pan.
- Cover the pasta completely with the rest of the pasta sauce.
- Sprinkle 1/2 cup Parmesan on top (Optional).
- Bake, covered with foil for 50 minutes. Remove foil and bake an additional 10 minutes.
