Cheesy Manicotti - Kraft Recipes Top
Comida Kraft
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Cheesy Manicotti

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Total Time

Makes 7 servings.

Spinach and mushrooms, along with cheese, make a tasty filling for this meal.

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Make It

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  • Heat oven to 350°F.
  • Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet on medium heat. Add mushrooms and garlic; cook 5 min., stirring frequently. Remove from heat. Beat egg whites in medium bowl. Add mushroom mixture, spinach, ricotta and half each of the mozzarella and Parmesan; mix well.
  • Drain pasta; fill with spinach mixture. Place in 13x9-inch baking dish sprayed with cooking spray; cover with sauce.
  • Bake 40 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 5 min. or until mozzarella is melted.

Special Equipment Needed

Makeover - How We Did It

We've recreated this Italian classic using better-for-you ingredients to save you 160 calories and 12g of fat, including 6g of sat fat, per serving. The changes included substituting POLLY-O Natural Part Skim Ricotta Cheese and KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese for the full-fat products. In addition, we added spinach and mushrooms to the filling so we could reduce the cheese.


Substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the ricotta cheese and KRAFT 100% Grated Romano Cheese for the Parmesan cheese.


Substitute frozen chopped broccoli for the spinach.


  • Makes 7 servings.

Healthy Living

  • Good source of calcium
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

The combination of ricotta and 2% mozzarella cheeses provides calcium in this delicious, low-calorie meal. And as a bonus, the spinach is high in vitamin A.

Nutritional Information

Serving Size Makes 7 servings.
Calories 340
Total fat 12g
Saturated fat 6g
Cholesterol 30mg
Sodium 620mg
Carbohydrate 36g
Dietary fiber 4g
Sugars 7g
Protein 23g
% Daily Value
Vitamin A 180 %DV
Vitamin C 6 %DV
Calcium 45 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from This was not a very easy recipe to make ... This was not a very easy recipe to make ... those manicotti shells are unwieldy! I put the stuffing in a Ziploc and snipped off the edge, but I got food everywhere anyway, haha! My boyfriend liked it but he loves Italian food. I thought it was okay. Sort of dry on the top, so be sure to add more sauce, maybe even right before the end of cooking, or just heat some up and pour it over the top afterwards. Also, there was wayyyyy too much spinach. If I make this again (which I might), I am going to use canned mushrooms (b/c fresh was just too annoying to clean, prep, slice and cook), less spinach and more sauce. Then I think it will be perfect.
Date published: 2008-03-20
Rated 3 out of 5 by from First thing I can say is that it had too much spinach and overpowered the cheeses. First thing I can say is that it had too much spinach and overpowered the cheeses. Otherwise it was good and I will make it again, only I will used less spinach. Filling the manicotti was not too difficult. I actually used a small spoon to fill while I held the bottom part of the noodle. Make sure not to overcook the pasta or it will break and fall apart, becareful. The recipe doesn't say to cover the pasta in the oven, but next time I will, as it dries out the tomato sauce when you don't. Also, when it calls to cook the mushrooms it doesn't say BUT I cooked in a bit of olive oil, that didn't make sense to me. For those few reasons I give it 3 stars. It is very easy to make.
Date published: 2012-10-08
Rated 3 out of 5 by from I added a pound of italian sausage and about a quarter of a white onion along with everything else. I added a pound of italian sausage and about a quarter of a white onion along with everything else. The filling tasted good but I'm not sure I liked how it turned out overall. I did what others suggested and didn't cook the manacotti beforehand. I added water to the sauce to cook them while it baked. This seemed to make the dish too dry as the raw noodles soaked up all the sauce. I had to add more sauce after it was cooked becuase it was so dried out.Next time I'll probably precook the manacotti first and see if that helps. I can see how some would say this dish is bland because without the sausage I added I think it would have been missing something. Will probably give it one more try.
Date published: 2008-01-30
Rated 2 out of 5 by from I thought the manicotti filling was good, but could have definitely used some "zip", either from the... I thought the manicotti filling was good, but could have definitely used some "zip", either from the addition of ground sausage or additional spices. The filling was overpowered by the spaghetti sauce. I also had higher hopes for the addition of mushrooms to the filling. I have used spinach before to stuff shells/manicotti, but never mushrooms. Though they did add bulk, they just didn't seem to bring much to the party. My husband didn't even notice they were in there until I told him.
Date published: 2008-01-20
Rated 5 out of 5 by from Surprisingly flavorful and filling. Surprisingly flavorful and filling. I made this for a large group function and it was a hit. I also piped the filling and found that to be easier -- just make the hole in the ziploc bag big enough for mushroom pieces. Also, examine your manicotti shells closely -- some are larger than others which may require more filling if you have a specific # of servings in mind. Also those shells with a "corrugated" texture were difficult to fill without splitting (spooned or piped).
Date published: 2008-10-08
Rated 5 out of 5 by from I found this recipe a week ago and already mad it twice! I found this recipe a week ago and already mad it twice! My husband, a somewhat picky eater, absolutely LOVED it! And, I have to say that I was pretty impressed when I tasted it, too. We both said that it could have come from an italian restaurant! I made it again for our Superbowl party and it was a hit! I can't believe it is as healthy as it is! I even used fat free ricotta cheese and reduced fat parmesan. You couldn't even tell! This might be our favorite meal!!
Date published: 2008-02-04
Rated 4 out of 5 by from I made this, but substituted the ricotta with cottage cheese. I made this, but substituted the ricotta with cottage cheese. I added groung beef, a can of diced tomatoes and extra cheese. My husband just reached for seconds and told me this was probably the best thing that I've ever made him. I did have a problem with my manicotti falling apart even using a bag to stuff them. But I used the four that split with the extra filling to make my husband a personal sized lasagna for work tonite! I will be making this again soon!
Date published: 2010-12-03
Rated 4 out of 5 by from This is very good. This is very good. I will definitely make again. I used red peppers instead of mushrooms b/c my boyfriend hates them. Very tasty and it added some color in addition to the sauce which I used a bit more of that too. It was very hard getting the filling into the cooked noodles. Just about all of them broke and I ended up layering everything. So next time when I make it I will not pre-cook the noodles and cover the dish with foil and see how this turns out!
Date published: 2008-02-24
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