The bottom of this delicious new variation on the classic pumpkin pie is lined with gingersnap crust and vanilla ice cream. Refreshingly cool! If desired, top each slice with a dollop of whipped topping and a few crushed gingersnaps.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
Ingredients
- 1 pint ricotta cheese
- 2 large eggs
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, divided
- 1 ½ tablespoons white sugar
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- 12 manicotti shells
- 1 (32 ounce) jar spaghetti sauce
Instructions
- Mix ricotta cheese and eggs together in a medium bowl until blended. Stir in spinach, mozzarella cheese, 1/4 cup Parmesan cheese, sugar, salt, and pepper. Stuff mixture into uncooked pasta shells.
- Pour 1/2 cup spaghetti sauce into a medium baking dish; spread to cover the bottom. Arrange stuffed shells in a single layer over sauce. Pour remaining sauce over shells. Cover and chill in the refrigerator, 8 hours to overnight.
- When ready to bake, preheat the oven to 400 degrees F (200 degrees C). Remove shells from the refrigerator.
- Bake, covered, in the preheated oven for 40 minutes. Uncover, sprinkle with remaining Parmesan cheese, and bake for 15 more minutes.
Nutrition Facts
| Calories | 507 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 6 g |
| Protein | 29 g |
| Saturated Fat | 10 g |
| Sodium | 1058 mg |
| Sugars | 18 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I like this recipe. you can make it easily and immediately.
I’ve made this recipe for years. I love it, and I’m not a fan of ricotta. I use 2 jars of sauce, because I like my pasta saucy, but otherwise, I make it exactly as written.
Loved this recipe, it was quick and easy and delicious, not to mention easy clean up. I will definitely be making this again.
I added ground beef to the sauce and I added an extra layer of the ricotta mix on top of the noodles and then the sauce and it was extra cheesy goodness!
I’ve made this and it’s really good my granddaughter loved it she’s not a meat eater. I will be making this soon. Not to mention I love it too.
This is the recipe my college daughter misses most about not living at home anymore. I do use it as a basic guideline. For example, she likes me to increase the sugar and to add Italian sausage. I omit the spinach. I have also learned, over the years of making this, that I don’t have to use the egg mixed with ricotta and it tastes just fine. As it is written, the recipe is superb. For my daughter’s tastes, I made the modifications above. This recipe is so easy to pop in the oven after a long day. The younger kids like to help stuff the shells the night before. I also highly recommend Paul Newman’s Sockarooni sauce to top this with in your dish.
I used 2 jars of spaghetti sause (I like the Prego Farmers Market) and used a little more mozzarella in the mixture. I also needed it for that evening so I baked at 350 degrees for an hour. This was so good. Even reheated the next day was just as good.
This was easy to make and very tasty.
I made a double recipe for a potluck. Everyone enjoyed it, not a speck of leftovers to bring home. Problem, frozen spinach tasted like weeds and too much stems, am I too picky ? I made again tonight using fresh spinach trimmed off stems with scissors,, cooked in a dry skillet. Used home made spaghetti sauce with Italian sausage. Pretty good ! ??
This is a great recipe. I hate trying to get the cheese into a cooked shell. I just used 2 jars (24 oz) of sauce so that the shells would cook and soften totally and it worked like a charm. I only put it in the refrigerator for about 3 hours as I did not read the instructions too closely. I guess I missed the “make ahead” part. It didn’t matter. My husband loves cheese manicotti and he was thrilled that I finally found a great recipe for it! And BTW, I use an iced tea spoon to put the filling in the shells. It works like a charm. I fill one end and the fill the other until the manicotti is filled. Very simple.
I loved this recipe. I wouldn’t change a thing. I did run into a problem piping the cheese into the pasta. It’s hard to do one handed with a plastic bag and the filling is pretty thick, so it can pop a weak bag. I bought a piping kit which is really pretty cheap to find on Amazon for less than $20.
I’ve made this recipe for my family several times. It’s easy to prepare and everyone loves it. If I don’t have spinach, I just skip it and its still really good.
The recipe turned out great and the dish was delicious. Even though I used smoked Gauda cheese with the Mozzarella it was still amazing. I sense I will be making this once again in the future.
My family prefers their manicotti saucy, so I added a 15 ounce can of tomato sauce with sautéed onion and garlic, and added basil and oregano to the jar of prepared pasta sauce. This has become a family favorite.
Used half the amount of spinach. Was easy to prep with a ziploc bag used for the filling.
Very good and easy. Even put half in freezer for another day. Will make again.
This is great if you double sauce! Baked it for a party … Easy because you could make it a day ahead! It’s even better when it’s two days old, yummy leftovers!
Simple and delicious. Agreed with previous reviews. It needs more sauce. Next time I will add chicken.
I love manicotti so much, and I’m so excited to finally have a way to make it so we can have it on a weeknight! This recipe was almost perfect. The only thing I would change would be to not add the sugar, or at least not as much; I really didn’t like the sweetness. And maybe add a clove of crushed garlic. Definitely put it in a ziploc bag and pipe in the filling; much easier!
Easy dinner. Added more sauce and was very pleased. This is a base recipe in mind. Add things you like, sausage, mushrooms etc
Superb recipe, make it exactly as recipe calls for! Huge hit with my big family for Saturday night dinners!