If you’re craving a comforting Italian classic that brings together creamy cheese, vibrant greens, and tender pasta, you’ve got to try this Spinach and Ricotta Stuffed Manicotti Recipe. It’s a cozy, soul-satisfying dish that’s surprisingly easy to make and perfect for sharing with family or friends. This recipe showcases tender manicotti shells filled with a luscious blend of ricotta and spinach, all baked in a rich marinara sauce with plenty of gooey mozzarella on top. Every bite offers a delightful mix of textures and flavors that will have you coming back for more.
Ingredients You’ll Need
These ingredients are simple staples that come together beautifully to create a dish bursting with flavor, texture, and lovely color contrast. Each one plays a vital role, from the creamy ricotta to the fresh taste of spinach and the savory punch of garlic and parmesan.
- 14 manicotti shells: The perfect vessel for holding the creamy filling and soaking up the sauce.
- 15 oz ricotta cheese: Adds richness and creaminess that’s key to the filling’s texture.
- 10 oz frozen spinach, thawed and squeezed dry: Provides freshness and vibrant green color without excess moisture.
- 1 cup shredded mozzarella cheese: Part of the filling to give a melty, gooey surprise inside.
- 1/3 cup grated parmesan cheese: Adds a nutty, salty depth to the filling and topping.
- 1 large egg: Helps bind the filling ingredients so they hold together beautifully.
- 2 cloves garlic, minced: Boosts flavor with a warm, aromatic kick.
- 1/2 tsp salt: Balances and enhances all the flavors.
- 1/4 tsp black pepper: Adds a gentle spicy note without overpowering the dish.
- 3 cups marinara sauce: The tomato-based sauce brings moisture and acidity for perfect balance.
- 1 tbsp olive oil: For greasing the baking dish and adding subtle richness.
- 2 tbsp extra parmesan cheese for topping: Creates a golden, flavorful crust when baked.
- 1 cup additional mozzarella cheese for topping: Gives that beautiful bubbly, cheesy finish everyone loves.
How to Make Spinach and Ricotta Stuffed Manicotti Recipe
Step 1: Prepare the Manicotti Shells
Start by cooking the manicotti shells in salted boiling water until they are al dente—tender but still firm to the bite. This step is crucial because overcooked pasta won’t hold the filling well. Once cooked, drain and rinse the shells with cool water to stop the cooking process. Then, spread them out in a single layer so they don’t stick together while you prepare the filling.
Step 2: Make the Ricotta and Spinach Filling
In a mixing bowl, combine ricotta cheese, thawed and thoroughly squeezed spinach, 1 cup shredded mozzarella, parmesan cheese, egg, minced garlic, salt, and black pepper. Stir everything together until the mixture is smooth and evenly blended. The egg acts as a binder, while the combination of cheeses lends richness and flavor that makes this filling irresistible.
Step 3: Stuff the Manicotti
Fill each manicotti shell carefully using a spoon, zip-top bag with the corner cut off, or a piping bag—whichever feels easiest for you. Be gentle to avoid breaking the shells, and make sure each is filled generously with the cheesy spinach mixture. This is the heart of the Spinach and Ricotta Stuffed Manicotti Recipe, where the magic really happens!
Step 4: Prepare the Baking Dish and Sauce
Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish with olive oil to prevent sticking, and spread 1 cup of marinara sauce evenly across the bottom. This layer of sauce creates a flavorful base and helps keep the baked manicotti moist during cooking.
Step 5: Assemble the Dish
Carefully arrange the stuffed manicotti in a single layer in the baking dish on top of the marinara. Then pour the remaining 2 cups of marinara sauce evenly over the arranged pasta. Make sure each tube is well-coated with sauce to keep everything saucy and flavorful during baking.
Step 6: Add the Cheesy Topping
Sprinkle the remaining 1 cup mozzarella cheese and 2 tablespoons of parmesan cheese over the top of the sauced manicotti. This cheese layer will melt and brown beautifully under the heat, creating that irresistible bubbly crust that’s characteristic of a great baked pasta dish.
Step 7: Bake to Perfection
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for an additional 10 to 15 minutes until the cheese on top is melted, bubbly, and golden brown. This step allows the flavors to meld beautifully and ensures the manicotti are heated through perfectly.
How to Serve Spinach and Ricotta Stuffed Manicotti Recipe
Garnishes
Fresh basil leaves or a sprinkle of chopped parsley add a lovely pop of color and fresh herbaceous flavor to your plated manicotti. A light drizzle of good olive oil or a sprinkle of red pepper flakes can also elevate the dish nicely without overpowering it.
Side Dishes
This hearty dish pairs wonderfully with a crisp green salad dressed with a simple vinaigrette to cut through the richness. Garlic bread or a warm focaccia also makes a fantastic accompaniment for soaking up extra sauce and cheese.
Creative Ways to Present
If you’re entertaining, try serving individual portions in small baking dishes or ramekins for a charming presentation. Alternatively, garnish each serving with a small dollop of ricotta and a fresh basil leaf on top for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Just be sure to cover them well to avoid drying out.
Freezing
This Spinach and Ricotta Stuffed Manicotti Recipe freezes really well. Assemble the dish but do not bake. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. When ready, bake covered and adjust baking time as needed.
Reheating
To reheat, cover leftovers with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. You can also microwave individual portions covered with a microwave-safe lid for 2-3 minutes, stirring halfway through if possible.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just blanch fresh spinach briefly in boiling water, drain, and squeeze out as much moisture as possible before mixing it into the filling. It’s a great way to make the recipe with fresh ingredients if you have them on hand.
Do I have to boil the manicotti shells first?
Yes, boiling the manicotti shells until al dente is important so they are tender yet firm enough to hold the filling without breaking. Be careful not to overcook or they might become mushy and difficult to stuff.
Can I add other fillings to the ricotta mixture?
Definitely! You can add cooked mushrooms, sautéed onions, or even some cooked Italian sausage for an extra savory twist. Just be sure to adjust seasoning accordingly to keep the balance of flavors.
Is there a dairy-free or vegan alternative for this recipe?
Yes, you can substitute ricotta with a plant-based ricotta or blended tofu, and use dairy-free mozzarella and parmesan alternatives. Just keep in mind it will change the flavor slightly but still be delicious and satisfying.
What type of marinara sauce works best?
A simple, high-quality marinara sauce with fresh tomatoes, garlic, and herbs works best. Homemade or store-bought both work fine, but avoid overly sweet sauces to maintain balance with the creamy filling.
Final Thoughts
This Spinach and Ricotta Stuffed Manicotti Recipe is a total winner for any occasion when you want a comforting, flavorful meal that feels special but is easy enough to make on a weeknight. It’s full of creamy cheese, tender pasta, and wholesome greens, making every forkful a delight. I can’t wait for you to try it and share this delicious homemade Italian classic with your loved ones!
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-American
- Diet: Vegetarian
Description
This Spinach and Ricotta Stuffed Manicotti recipe features tender pasta shells filled with a creamy mixture of ricotta cheese, spinach, and flavorful cheeses, baked to perfection in a rich marinara sauce. It’s a comforting Italian-American dish perfect for family dinners and gatherings.
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 and 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: Bring a large pot of salted water to a boil. Cook the 14 manicotti shells until al dente according to package instructions. Drain, rinse with cool water, and lay the shells in a single layer on a baking sheet or clean surface to prevent sticking.
- Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, thawed and squeezed spinach, 1 cup shredded mozzarella, 1/3 cup grated parmesan, one large egg, minced garlic, salt, and black pepper. Mix well until smooth and fully incorporated.
- Fill the Manicotti Shells: Spoon the cheese and spinach mixture into a zip-top bag or piping bag, then carefully fill each manicotti shell with the mixture, making sure each shell is evenly stuffed without tearing.
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with 1 tablespoon of olive oil. Spread 1 cup of marinara sauce evenly on the bottom of the dish to prevent sticking and add flavor.
- Arrange Filled Manicotti: Place the stuffed manicotti shells in a single layer on top of the marinara in the baking dish. Pour the remaining 2 cups of marinara sauce over the arranged shells, covering them evenly.
- Add Cheese Toppings: Sprinkle 1 cup of shredded mozzarella cheese and 2 tablespoons of parmesan cheese over the top of the sauced manicotti shells to create a cheesy, golden crust when baked.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
Notes
- Be careful when filling the manicotti shells to avoid tearing them.
- You can substitute fresh spinach if preferred, just sauté it and drain excess moisture before mixing.
- Using a piping bag makes filling shells easier and less messy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, use gluten-free manicotti shells or substitute with other gluten-free pasta shapes.
