Monday, February 28, 2022

Butternut Squash and Spinach Manicotti Recipe

Butternut Squash and Spinach Manicotti Recipe

By Aggieskitchen

My family loved this Butternut Squash and Spinach Manicotti! Classic baked manicotti filled with healthy roasted butternut squash and spinach.

Butternut Squash and Spinach Manicotti


  • 1 package manicotti shells
  • 1 cup cooked butternut squash
  • 10 oz package chopped spinach, defrosted
  • 1/4 cup parmesan
  • 1/4 teaspoon freshly ground nutmeg
  • 2 eggs
  • 1 large container whole milk ricotta cheese
  • about 3 cups marinara sauce
  • 1 cup shredded mozzarella


  1. To Cook Butternut Squash: Peel and dice squash. Dice into 1" pieces. Toss in 2 tablespoons olive oil, salt and pepper and place on cookie sheet. Cook in 425 degree oven for 25 minutes.
  2. To Cook Manicotti: Cook manicotti pasta shells according to directions. Set aside.
  3. Preheat oven to 350 degrees.
  4. In a large bowl prepare filling by combining ricotta with eggs, nutmeg, parmesan, chopped spinach and butternut squash. Spoon ricotta mixture into a large ziplock bag. Cut 1/2" off one of the bottom tips of the bag. (Use the bag for piping in the ricotta mixture into the cooked pasta shells, or spoon into shells instead - I find piping easier)
  5. Pour 1/4 cup of marinara sauce in the bottom of a glass baking dish. Pipe or spoon ricotta mixture into each cooked pasta shell and carefully place into baking dish, lining up manicotti until all are filled. Pour remaining sauce evenly over pasta and sprinkle with mozzarella cheese.
  6. Bake for 30 minutes or until hot and bubbly.

Butternut Squash and Spinach Manicotti Recipe Rating: 4.5 Diposkan Oleh: Admin