If you have a soft spot for Italian comfort food that feels like a warm hug on a plate, you are going to adore this Spinach and Ricotta Stuffed Manicotti Recipe. It brings together tender pasta shells filled with a creamy blend of ricotta and spinach, all smothered in rich marinara sauce and topped with golden, bubbling cheese. This dish is satisfying, flavorful, and perfect for sharing with family or friends during those cozy dinners where everyone wants something hearty yet fresh. Plus, it’s surprisingly straightforward to make, even for a weeknight or a special occasion!
Ingredients You’ll Need
Getting your hands on just the right combination of ingredients is the first step toward truly delicious manicotti. Each element plays an essential role in delivering the perfect balance of creamy texture, cheesy goodness, and vibrant flavors that everyone will love.
- 14 manicotti shells: These tubular pasta shells are perfect for stuffing and soaking up sauce.
- 15 oz ricotta cheese: The creamy base provides richness and binds the filling together.
- 10 oz frozen spinach, thawed and squeezed dry: Offers a fresh, earthy flavor and vibrant color.
- 1 cup shredded mozzarella cheese: Adds stringy, melty deliciousness to the filling and topping.
- 1/3 cup grated parmesan cheese: Brings a sharp, nutty flavor to elevate every bite.
- 1 large egg: Helps bind the filling so it stays luscious inside the pasta shells.
- 2 cloves garlic, minced: Infuses the mixture with aromatic warmth.
- 1/2 tsp salt: Enhances all the flavors perfectly.
- 1/4 tsp black pepper: Adds a delicate subtle spice.
- 3 cups marinara sauce: A tangy tomato base that keeps every bite juicy and bright.
- 1 tbsp olive oil: Used to grease the dish and add richness to the bake.
- 2 tbsp extra parmesan cheese for topping: Gives a delightful crusty finish.
- 1 cup additional mozzarella cheese for topping: Creates that irresistible bubbly golden layer on top.
How to Make Spinach and Ricotta Stuffed Manicotti Recipe
Step 1: Cook the Manicotti Shells
Start by boiling the manicotti shells in salted water until they are just al dente, meaning still a bit firm but cooked through. This is key since they’ll finish cooking in the oven. Drain and rinse under cool water to stop the cooking process, then lay them flat in a single layer so they don’t stick together. This sets you up perfectly for stuffing later.
Step 2: Prepare the Filling
In a large bowl, combine ricotta, thawed and squeezed-dry spinach, one cup of shredded mozzarella, parmesan, egg, minced garlic, salt, and pepper. Stir it all until the mixture is smooth and creamy. This filling strikes a beautiful balance of fresh greens and cheesy indulgence that makes this Spinach and Ricotta Stuffed Manicotti Recipe so memorable.
Step 3: Stuff the Manicotti
Fill a zip-top bag or a piping bag with the ricotta-spinach mixture, snip off one corner, and gently pipe the filling into each manicotti shell. Take care to fill them generously but without tearing the pasta. This technique helps keep things neat and ensures every bite bursts with the delicious filling.
Step 4: Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Grease a 9-by-13-inch baking dish with olive oil, then spread one cup of marinara sauce evenly across the bottom. This not only prevents sticking but adds a lovely base flavor that soaks into the manicotti as they bake.
Step 5: Arrange and Cover with Sauce
Place the filled manicotti shells in a single layer in the baking dish. Pour the remaining two cups of marinara sauce over the top, drenching them in tomatoey goodness that will keep the pasta moist and flavorful throughout baking.
Step 6: Add the Cheese Topping
Sprinkle your remaining mozzarella and two tablespoons of parmesan evenly over the saucy manicotti. This cheesy layer is essential for creating an irresistible golden, bubbly crust once baked.
Step 7: Bake Until Bubbly and Golden
Cover the dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for another 10 to 15 minutes until the cheese is melted, golden, and bubbly. The aroma filling your kitchen at this stage practically guarantees everyone will be eager to dig in!
How to Serve Spinach and Ricotta Stuffed Manicotti Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley brightens the dish visually and adds a fresh herbal note that pairs wonderfully with the creamy filling and tangy tomato sauce.
Side Dishes
Serve alongside a crisp green salad with a light vinaigrette or some roasted vegetables for a well-rounded meal. Garlic bread also works beautifully to mop up the extra sauce and cheese.
Creative Ways to Present
For gatherings, stuff the manicotti into mini individual baking dishes or use decorative ramekins to create elegant single servings. You can also layer the mixture as a lasagna-inspired casserole for a rustic twist on the classic presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the leftovers tightly and refrigerate for up to 3 days. The flavors meld beautifully overnight, making the next-day meal even more delicious.
Freezing
This Spinach and Ricotta Stuffed Manicotti Recipe freezes wonderfully. Put the unbaked manicotti in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. When you’re ready, bake from frozen adding a few extra minutes to the cooking time.
Reheating
To reheat, cover the leftovers with foil and warm in a 350°F oven until heated through, usually around 20 minutes. You can also microwave individual portions with a splash of water or sauce to keep them moist.
FAQs
Can I use fresh spinach instead of frozen?
Yes! If using fresh spinach, cook it down until wilted and then squeeze out as much moisture as possible before mixing with the cheeses. This prevents soggy filling and keeps the manicotti texture perfect.
Is there a substitute for ricotta cheese?
You can try cottage cheese blended until smooth or a mixture of cream cheese and sour cream for a similar creamy texture, though ricotta is traditional and has the ideal mild tang and richness for this recipe.
What type of marinara sauce works best?
A simple, good-quality store-bought marinara or homemade tomato sauce with fresh herbs is perfect. You want something fresh and tangy but not too chunky to complement the filling without overpowering it.
Can this recipe be made vegan or dairy-free?
With some ingredient swaps like vegan ricotta, dairy-free cheese, and egg replacers, you can create a dairy-free version. However, the creamy texture and flavor will be quite different, so experimenting is key!
How can I make this recipe gluten-free?
Look for gluten-free manicotti shells or substitute with gluten-free pasta tubes or large pasta sheets rolled into tubes. Ensure all other ingredients like marinara sauce are also gluten-free certified.
Final Thoughts
This Spinach and Ricotta Stuffed Manicotti Recipe is a comfort food masterpiece you will want to return to time and again. Its creamy, cheesy filling wrapped in tender pasta and topped with bubbling cheese is simply irresistible. Whether you’re cooking for a crowd or craving a cozy meal, this recipe delivers joy in every bite. Go ahead and give it a try—you’ll be so happy you did!
Print
Spinach and Ricotta Stuffed Manicotti Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 14 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach and Ricotta Stuffed Manicotti recipe features tender pasta shells filled with a creamy blend of ricotta, spinach, and cheeses, all baked in a rich marinara sauce until bubbly and golden. Perfect as a comforting Italian-inspired meal, it serves a large group and is ideal for family dinners or entertaining guests.
Ingredients
Pasta
- 14 manicotti shells
Filling
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce & Toppings
- 3 cups marinara sauce
- 1 tbsp olive oil
- 2 tbsp extra parmesan cheese for topping
- 1 cup additional mozzarella cheese for topping
Instructions
- Cook the manicotti shells: Boil 14 manicotti shells in salted water until they are al dente. Drain the pasta, rinse with cool water to stop cooking, and lay them out in a single layer to prevent sticking.
- Prepare the filling: In a mixing bowl, combine ricotta cheese, thawed and drained spinach, 1 cup shredded mozzarella, 1/3 cup grated parmesan, egg, minced garlic, salt, and black pepper. Stir until the filling mixture is smooth and well blended.
- Stuff the shells: Using a spoon, zip-top bag, or piping bag, carefully fill each manicotti shell with the prepared cheese and spinach mixture, taking care not to tear the pasta shells.
- Preheat oven and prepare baking dish: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish with 1 tablespoon olive oil. Spread 1 cup of marinara sauce evenly over the bottom of the dish.
- Arrange stuffed shells: Place the filled manicotti shells in a single layer on top of the marinara sauce. Pour the remaining 2 cups of marinara sauce over the arranged shells evenly.
- Add cheese toppings: Sprinkle 1 cup shredded mozzarella and 2 tablespoons parmesan cheese evenly over the sauced shells.
- Bake until bubbly: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Notes
- Make sure to squeeze out as much liquid as possible from the thawed spinach to avoid soggy filling.
- Use a piping bag or zip-top bag with the corner cut off to fill the manicotti shells easily.
- Use fresh garlic for the best flavor, but garlic powder can be substituted if needed.
- If you prefer, substitute the marinara sauce with your favorite pasta sauce or homemade tomato sauce.
- Let the dish rest for 5 minutes after baking before serving to help it set and make serving easier.
- This recipe can be prepared a day ahead and refrigerated before baking; add extra baking time if baking from cold.
