It’s so easy to whip up this baked Cheesy Manicotti for a comforting dinner. This family favourite contains four different kinds of melty, gooey, cheese and is ready to eat in just over an hour.
Cheesy Manicotti with Spinach Mascarpone and Goat Cheese
When I say a dish is cheesy, there’s no mistaking the amount of cheese involved. Not only is this cheesy manicotti filled with a delicious blend of mascarpone, Parmesan, and goat cheese, it’s also topped with bubbling golden mozzarella cheese.
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I promise you don’t have to make your own pasta tubes. You can easily find dried manicotti in the past aisle. The filling is a simple mixture of those three cheeses with spinach and seasoning.
Do You Love Manicotti Covered in Cheese?
This girl loves anything pasta and covered in cheese. So, having a bit of cool-ish weather recently (we turned the furnace on!) got me craving a warm and comforting meal.
The idea for cannelloni or manicotti immediately came to mind when I saw what needed to be used up in the fridge. There was a full container of mascarpone, some ‘almost gone’ spinach, and some herbed goat cheese from the Okanagan.
How to Make Cheesy Manicotti
All I had to do was make the pasta…just kidding! I went out and bought manicotti tubes! To the mascarpone, spinach, goat cheese mixture I also added an egg, salt, pepper, fresh basil, spinach, and some Parmesan.
I made up a little tomato sauce and spread a bit on the bottom of my baking pan. Then I put the filling into a ziploc bag and piped it into the tubes.
Then I placed the filled tubes in the sauce lined baking dish. I made sure not to place the tubes too close together.
Then I covered the manicotti about 3/4 way with the sauce. Don’t forget as much mozzarella cheese as you can bear!
Bake it in the oven at 350F, uncovered, for about 45 minutes.
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- 12 manicotti tubes
- 1 - 500 g tub mascarpone
- 150 g herbed crumbly goat cheese
- 150 g Parmesan Reggiano
- handful of fresh basil
- 1 egg
- Salt and Pepper
- 1/4 block of frozen spinach; thawed and squeezed dry OR 3 cups fresh spinach; chopped
- 4 cups passata
- 2 cups shredded mozzarella
- Mix the mascarpone, spinach, goat cheese together in a medium bowl.
- Add the egg, salt, pepper, fresh basil, spinach and Parmesan and mix well.
- Carefully place cheese filling into a large piping bag fitted with a large plain tip (or use a ziploc bag).
- Place a thin layer of passata on the base of a 4 quart baking dish. Preheat oven to 350 F.
- Pipe the cheese filling into each manicotti shell and place it on top of the passata layer taking care to give each tube space.
- When all the manicotti is filled and arranged, pour passata over and into the spaces until the tubes are at least 3/4 covered in sauce.
- Scatter Mozzarella over the top.
- Bake for about 45 minutes until the cheese is nice and bubbly and starting to turn colour.
Amount Per Serving: Calories: 1546Total Fat: 112gSaturated Fat: 64gTrans Fat: 2gUnsaturated Fat: 36gCholesterol: 475mgSodium: 3092mgCarbohydrates: 64gFiber: 5gSugar: 13gProtein: 73g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.