Stuffed Manicotti

Stuffed Manicotti With cheese and spinach is a family favourite and can be made in big quantities, for large parties



  • 12 Manicotti shells
  • Baby spinach 1 bag or 3 bunches washed and par boiled.
  • 500 grams Ricotta Cheese
  • 300 Grams Greek Feta, crumbled
  • 300 grams of grated Provolone, or Parmesan Regiano cheese
  • 2 eggs
  • ¼ cup of bread crumbs
  • ½ cup fresh Basil, finely chopped
  • Salt & pepper to taste
  • ¼ cup olive oil to pop the flavours


  1. Pre boil the manicotti shells, till half cooked, put boiled shells in cold water to stop the cooking process. They can be handled and stuffed without being hot.
  2. Combine the Ricotta Cheese and feta, and other cheeses together in a bowl,
  3. Add the chopped Spinach and Basil, combine eggs and bread crumbs; this should be the consistency of paste
  4. Add the salt and pepper to taste, careful as feta can be salty enough, and you just might only add pepper.
  5. Place some tomato sauce in the bottom of your baking dish so manicotti will lay and not stick to bottom the baking dish.
  6. Stuff each shell with the filling and place side by side until baking dish is full; one row to fill the dish.
  7. Pour tomato sauce over the stuffed manicotti and top with mixture of provolone and parmesan cheese.
  8. Bake for 30 minutes, at 350 degrees.
  9. Serve with Garlic Toast, and Home-made Caesar Salad, This is a great gathering feast, and Delicious!



Caesar Salad Dressing

  •  ¼ cup Dijon Mustard
  • 2 egg yolks
  • 5 fillets anchovies or 1 tbsp. anchovy paste (optional)
  • ½ tsp. tobacco sauce, 2 tsp. Worcestershire sauce, ¼ tsp. pepper, salt to taste.
  • 3 cloves of garlic crushed; add more if you like
  • 1 cup of extra virgin olive oil


  1. Combine all ingredients into food processor, or blender, slowly add the oil to form your creamy consistency, and blend ingredients together. Add salt and pepper to taste!
  2. Wash and rip your Romaine Lettuce into bite size pieces, add Caesar salad dressing and toss together,
  3. Top with Parmesan Regiano cheese, and croutons (optional)



Cut your bread into small chunks, toast in oven till golden brown, upon removing top with olive oil and parmesan cheese.


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