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
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 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.
