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Enjoy a delicious vegetarian comfort dinner under an hour with this cheesy Spinach Artichoke Manicotti baked in a rich Bechamel sauce showing in a red square pyrex

Spinach Artichoke Manicotti

Enjoy a delicious vegetarian comfort dinner under an hour with this cheesy Spinach Artichoke Manicotti baked in a rich Bechamel sauce

Course Main Course
Cuisine Italian
Keyword comfort food, manicotti, vegetarian, vegetarian casserole
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings 6
Calories 513 kcal
Author Tiffany Bendayan

Ingredients

For Spinach Artichoke Filling

  • 8 oz Spinach cooked and drained
  • 8 oz Ricotta Cheese
  • 1 cup Mozarella Cheese
  • 1 can Reese Artichoke Hearts chopped
  • 1 can Reese Hearts of Palm chopped
  • 1/2 teaspoon Italian Seasoning
  • 1 teaspoon Paprika
  • Salt + Pepper

For Manicotti

  • 14 Manicotti Pasta

For Bechamel Sauce

  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • 2 cups Milk
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon White Pepper
  • 1 teaspoon Salt
  • 1 cup Mozarella Cheese

Instructions

  1. Preheat oven to 400 degrees Fahrenheit

For Spinach Artichoke Filling

  1. Place ingredients in a bowl. Mix with a spoon until combined. Check for seasoning and add more if needed

  2. Place filling in a pastry bag or a zip top baggie 

For Manicotti

  1. Boil salted water and add a teaspoon or 2 of oil

  2. Cook Manicotti for 2 minutes less than what the box recommends

  3. Remove carefully from water and place the manicotti to cool in a sheet pan

For Bechamel

  1. In a saucepan, melt the butter over medium-low heat

  2. When the butter is melted, add the flour and whisk until incorporated and the flour is cooked (about 45 seconds to 1 minute)

  3. Add the warm milk and whisk vigorously to avoid lumps. Keep whisking until the sauce starts getting thick and creamy. Add the salt, pepper, and nutmeg. 

Assembly

  1. Spoon 1/3 of the sauce on the bottom of a rectangular baking pan

  2. Pipe each cooled manicotti with the filling until the spinach reaches the other side. Place on the baking pan. Repeat with the rest of the pasta

  3. Spoon the Bechamel on top of the manicotti

  4. Top with the rest of the mozzarella

  5. Cover and bake for 25 minutes

  6. Remove from oven and serve

  7. Enjoy!

Nutrition Facts
Spinach Artichoke Manicotti
Amount Per Serving
Calories 513 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 14g88%
Cholesterol 71mg24%
Sodium 1021mg44%
Potassium 477mg14%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 6g7%
Protein 22g44%
Vitamin A 5095IU102%
Vitamin C 24.5mg30%
Calcium 421mg42%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.