Spinach Manicotti with Bechamel Sauce
Prep time
Cook time
Total time
This stuffed spinach manicotti in a bechamel sauce makes a delicious and uncomplicated one-dish dinner!
Recipe type: Main
Cuisine: Italian
Serves: 8
  • 1 box manicotti shells
  • 32 oz. ricotta cheese
  • 2 eggs
  • 2½ cups shredded mozzarella cheese
  • 16 oz frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons dried basil
  • ¼ cup butter
  • ¼ cup flour
  • ½ teaspoon salt
  • 3½ cups milk
  1. Preheat oven to 350 degrees.
  2. Boil manicotti according to package, drain and cool in chilled water
  3. Mix together ricotta, eggs, spinach, basil and 1 cup mozzarella in a large bowl.
  4. In a medium saucepan, melt butter, then mix in flour, salt and slowly add milk while stirring.
  5. Cook sauce on medium heat until it begins to boil and thicken then remove from heat.
  6. Coat the bottom of a 9x12 baker with bechamel sauce.
  7. Pipe rictotta mixture into each side of the manicotti shell, then place on in baker.
  8. Continue until the baker is filled, then pour the remaining bechamel over top of the manicotti.
  9. Top with remaining mozzarella.
  10. Bake uncovered for 40 minutes, then brown the cheese under the broiler for another few minutes (watch closely so that it does not burn).
Recipe by Girl Gone Mom at https://girlgonemom.com/spinach-manicotti-bechamel-sauce/