Baked Spinach Manicotti Recipe With Alfredo Sauce Is Elegant, But Easy by Donna John

Craving a satisfying pasta dinner? Look no further than this savory baked spinach manicotti alfredo pasta shells recipe. Think this manicotti recipe with alfredo sauce looks like too much work? Don't worry, this vegetarian comfort food pasta recipe only looks complicated. The baked pasta is elegant enough for a dinner party, but easy enough for Monday night after work.

Trust us when we say that spinach, garlic and ricotta in a creamy alfredo sauce that's stuffed into manicotti shells is what you need to make for dinner. So rich and creamy, and simple to make and bake in less than an hour.

Here is your shopping list for this Italian-inspired dinner: manicotti shells (regular or gluten-free), olive oil, onion, fresh garlic, fresh baby spinach (check out the health benefits of spinach), ricotta, an egg, parsley, Parmesan cheese and alfredo sauce.

We think you'll agree that this baked high-protein spinach manicotti pasta recipe is a keeper. Don't forget the garlic bread and a fresh salad!

Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 10 ounces baby spinach
• 15 ounces (1 tub) ricotta
• 1 egg, beaten
• 1/3 cup chopped Italian flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese, plus more for the top
• 15 ounces (1 jar) alfredo sauce (or your favorite homemade Alfredo sauce recipe)
• 8 ounces (1 box) manicotti shells, cooked according to package directions

Here's how to make it:

1. Heat the oil in a large pot. Add the onion and garlic and cook until softened, about 5 minutes. 
2. Add spinach and continue to cook until spinach begins to wilt, just a couple of minutes. Remove from heat. (If you don't have fresh spinach, you could use frozen spinach that's been thawed and squeezed dry.)
3. In a bowl, combine the ricotta, egg, parsley, Parmesan, salt and pepper. Add to the spinach mixture. (For some spice, add crushed red pepper flakes.)
4. Add about half the alfredo sauce to the bottom of a casserole dish.
5. Fill the pasta shells with the filling and place them in the casserole dish. Pour the remaining alfredo sauce over the filled shells. Sprinkle with additional Parmesan cheese. Cover with aluminum foil. (For a gluten-free dinner, use gluten-free manicotti.)
6. Bake the pasta in a preheated 425-degree F oven for about 20 minutes. Uncover and bake another 5 to 10 minutes, or until top is lightly browned. Store any leftover pasta in an airtight container in the fridge and reheat in the microwave.
   

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