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
Scale
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.
