This cheesy stuffed manicotti recipe is so delicious and easy to make. Baked manicotti is an Italian dish with creamy spinach stuffed in large pasta shells, marinara sauce, and cheese. It's perfect for feeding a large crowd and is great for a comforting winter meal on a budget!
Preheat the oven to 350 F (175 C) and grease a large casserole dish.
In a large pot, boil the manicotti (add some oil to the water so they don't stick together) for about 2 minutes less than package instructs, then run under cold water before draining and set aside.
Heat the butter in a large skillet over medium heat then add the onion and cook for about two minutes. Add the garlic and cook for 3 minutes more, until the onion is soft then remove from heat and set aside.
Put the cottage cheese (drain any excess liquid), ricotta, parmesan, 1 cup of the mozzarella in a large bowl and mix well.
Stir in the beaten eggs, the spinach and onion until well combined and season with salt and pepper.
Spread about 1 cup of the tomato sauce evenly on the bottom of the casserole dish.
Stuff the manicotti shells full with cheese and spinach mixture and arrange on top of the sauce. (you can spoon the filling into the shells, or put it in a ziplock bag, then cut the corner and pipe the cheese mixture in)
Pour the remaining 2 cups of sauce over the shells and use a spoon to move them around a bit so the sauce gets between the manicotti, then sprinkle the rest of the mozzarella cheese on top and cover with foil.
Bake in the oven for about 45 minutes, then remove foil and bake for 15 more minutes, until the cheese is beginning to turn golden and the sauce is bubbling.
Recipe Notes
Fill the shellsAn easy way to fill the shells is by pouring the mixture into a ziplock bag and cutting the corner to pipe it directly into the shell hole. Alternatively, you can spoon it into the manicotti.Thick mixtureIf the cheese mixture is too thick, add a little milk or water to thin it out.