Kitchen notes · a little help before you start
Cheesy Meatless Manicotti
Soft manicotti shells hold a creamy spinach filling under warm tomato sauce and melted mozzarella. Cottage cheese gives the filling its gentle richness, with herbs and Parmesan adding a savory flavor that carries through each generous forkful.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Italian
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Keep their shape
Boil the manicotti until bendable but still firm enough to hold together while you fill the shells.
2. Mix the filling
Use a hand mixer to combine the cheeses, spinach and seasonings before spooning the mixture into shells.
3. Sauce the bottom
Spread sauce beneath the shells before filling the dish so the pasta rests on a moist base.
Get to know the ingredients
Cottage cheese
The cottage cheese joins spinach and shredded cheeses in the filling; mix until the ingredients are incorporated.
Mozzarella
Save some mozzarella for the top after mixing the filling so the finished shells have a melted cheese layer.
Basil
Dried basil or finely chopped fresh leaves can season the filling, as listed in the ingredients.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Cheesy Meatless Manicotti
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Check inside
Bake until the shells are fully cooked and the filling is hot, with melted cheese across the surface.
A little more help as you go
Fill carefully
Spoon the filling gently into each shell, then arrange the stuffed manicotti side by side.
Add the water
Add the water to the baking dish before covering the shells with the remaining sauce and cheese.
A few questions you might have
Should I fully boil the manicotti?
Stop when the shells are tender and bendable but still hold their shape for filling.
How much filling goes into a shell?
Carefully spoon about two to three tablespoons of filling into each shell before placing it in the dish.
Is the casserole covered while baking?
Bake the manicotti uncovered for about thirty minutes, until the pasta is cooked and the filling is hot.
Can I add sausage?
Add cooked ground Italian sausage to the filling for a meat version.
Can fresh basil go into the filling?
Yes. Finely chopped fresh basil leaves are listed as an alternative to dried basil in the filling.
Any more cooking tips?
For a non-vegetarian version, add cooked ground Italian sausage to the filling mixture.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.