If you’re craving a comforting, cheesy, and veggie-packed Italian meal, this Spinach and Ricotta Stuffed Manicotti Recipe is your new best friend in the kitchen. It brings together tender pasta shells filled with a luscious blend of ricotta cheese, spinach, and mozzarella, all hugged by vibrant marinara sauce and finished with bubbling, golden cheese on top. Perfect for feeding a crowd or enjoying as a cozy family dinner, this dish balances creamy textures and fresh flavors in every bite, making it an unforgettable classic that’s surprisingly easy to put together.
Ingredients You’ll Need
The secret to this Spinach and Ricotta Stuffed Manicotti Recipe lies in its simple yet essential ingredients. Each one adds its own unique magic—whether it’s the creamy richness of ricotta, the fresh earthiness of spinach, or the melty goodness of mozzarella and parmesan cheeses that create a glorious embrace for the pasta shells. Let’s dive into what you’ll gather before bringing this dish to life.
- 12 manicotti pasta shells: These tubular pasta shells are perfect for stuffing and hold the filling beautifully.
- 15 oz ricotta cheese: Provides that creamy, tangy base that melts delightfully in the oven.
- 10 oz frozen chopped spinach, thawed and squeezed dry: Adds a pop of color and a subtle, fresh flavor to the filling.
- 2 cups shredded mozzarella cheese, divided: Half goes into the filling and half on top for that perfect stretchy, bubbly layer.
- 1/2 cup grated parmesan cheese, divided: Offers a nutty, sharp kick that balances the milder cheeses.
- 1 large egg: Acts as a binder to keep the filling creamy yet firm inside the shells.
- 2 cloves garlic, minced: Infuses the filling with aromatic depth and a little savory warmth.
- 1/2 tsp salt: Enhances all the flavors in the filling evenly.
- 1/4 tsp black pepper: Adds a gentle spice to keep things interesting.
- 3 cups marinara sauce: A vibrant, tangy tomato sauce that ties the whole dish together beautifully.
- Fresh basil or parsley for garnish (optional): Adds a fresh, herbaceous note and a lovely color contrast on top.
How to Make Spinach and Ricotta Stuffed Manicotti Recipe
Step 1: Prepare the Pasta Shells
Begin by cooking the manicotti shells according to the package instructions until they’re perfectly al dente. This ensures they’ll be tender without getting mushy once baked. Once done, drain them carefully and lay them on parchment paper so they don’t stick together—this little step saves you from a lot of frustration later!
Step 2: Make the Filling
Now for the creamy heart of this Spinach and Ricotta Stuffed Manicotti Recipe—combine the ricotta cheese, thawed and well-squeezed spinach, 1 1/2 cups of shredded mozzarella, 1/4 cup parmesan, minced garlic, beaten egg, salt, and pepper in a large bowl. Mix it all gently until it’s perfectly combined, with each ingredient contributing to a rich, smooth filling packed with flavor and just the right texture to slip inside those pasta tubes.
Step 3: Fill the Manicotti
This step feels a bit like decorating a cake but tastes way better. Transfer your prepared filling into a piping bag, or use a zip-top bag and snip off one corner. Carefully fill each manicotti shell—don’t worry if it’s not perfect; every one will be bursting with cheesy goodness!
Step 4: Assemble and Bake
Spread 1 cup of marinara sauce evenly across the base of a 9×13 inch baking dish. Arrange your filled manicotti shells neatly on top. Pour the remaining 2 cups of marinara sauce over the shells, then sprinkle the rest of your mozzarella and parmesan cheeses evenly over everything. Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10 minutes until the cheese on top is bubbly and beautifully golden.
Step 5: Garnish and Serve
Once out of the oven, let your manicotti rest for a few minutes so it’s easier to serve. Garnish with fresh basil or parsley to add a burst of green freshness and a pop of color that makes this dish just as stunning as it is delicious.
How to Serve Spinach and Ricotta Stuffed Manicotti Recipe
Garnishes
Adding fresh herbs like basil or parsley not only brightens the dish visually but also gives a fresh herbal aroma that lifts the richness of the cheese and tomato sauce. You could also sprinkle a handful of extra Parmesan on top right before serving for an added savory punch.
Side Dishes
Spinach and Ricotta Stuffed Manicotti Recipe pairs wonderfully with a crisp green salad dressed in a light vinaigrette to cut through the richness. Garlic bread or a simple roasted vegetable medley work beautifully too, creating a well-rounded and satisfying meal.
Creative Ways to Present
If you want to wow guests, serve the manicotti in individual mini casserole dishes or even as a plated portion with a beautiful drizzle of fresh basil oil or a sprinkle of chili flakes for a bit of heat. Layering the sauce and manicotti in clear glass dishes can also create a gorgeous, colorful presentation that gets everyone excited at the table.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored neatly covered in the refrigerator for up to 3 days. To keep the manicotti from drying out, make sure it’s tightly wrapped or in an airtight container so those cheesy flavors stay moist and rich.
Freezing
This Spinach and Ricotta Stuffed Manicotti Recipe freezes exceptionally well. Prepare it fully, freeze before baking or after, wrapped tightly in foil and then plastic wrap for extra protection. It will keep for up to 2 months, letting you enjoy this delicious dish anytime with minimal prep.
Reheating
For the best results when reheating, thaw in the fridge overnight if frozen, then warm the manicotti in a preheated oven at 350°F (175°C) covered with foil for about 20 minutes, removing the foil in the last 5 minutes to crisp up the cheese topping. Avoid microwaving if you want to maintain that lovely baked texture.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just be sure to sauté and drain it well to remove excess moisture, or your filling might become too watery. Fresh spinach will give a slightly brighter flavor and color to the filling.
Do I need to boil the manicotti shells before stuffing?
Yes, boiling them until al dente is key because it softens the shells and makes them pliable enough to fill without breaking. If you prefer no-boil pasta, look for specific no-boil manicotti and adjust the sauce quantity to keep the dish moist.
What can I substitute for ricotta cheese?
You can use cottage cheese blended for a smoother texture or even mascarpone for an extra creamy twist. Just keep in mind that ricotta’s light, slightly tangy flavor is a big part of what makes this recipe shine.
Is this dish suitable for freezing before baking?
Yes, it’s perfect for freezing before baking. Simply assemble the dish, cover tightly, and freeze. When ready, bake from frozen adding extra cooking time, and enjoy a homemade meal ready on your schedule.
Can I add other vegetables to the filling?
Definitely! Sautéed mushrooms, diced bell peppers, or finely chopped zucchini can all be stirred into the filling for added texture and flavor. Just make sure anything you add is cooked and well-drained to prevent sogginess.
Final Thoughts
If you’re looking to cozy up with a dish that’s as comforting as a warm hug and packed with fresh, wholesome flavors, this Spinach and Ricotta Stuffed Manicotti Recipe is a winner every time. It’s straightforward enough for a weeknight but special enough for a dinner party, making it a versatile addition to any recipe collection. Once you try it, I promise you’ll keep coming back for more!
Print
Spinach and Ricotta Stuffed Manicotti Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach and Ricotta Stuffed Manicotti is a comforting Italian-inspired baked pasta dish featuring tender manicotti shells filled with a creamy mixture of ricotta, spinach, and cheese, topped with flavorful marinara sauce and melted mozzarella and parmesan. Perfect for family dinners and special occasions, it offers a delicious way to enjoy a classic vegetarian meal packed with rich flavors and satisfying textures.
Ingredients
Pasta
- 12 manicotti pasta shells
Filling
- 15 oz ricotta cheese
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups shredded mozzarella cheese (from the 2 cups total)
- 1/4 cup grated parmesan cheese (from the 1/2 cup total)
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Assembly and Topping
- 3 cups marinara sauce (divided: 1 cup for base, 2 cups for topping)
- 1/2 cup shredded mozzarella cheese (remaining from 2 cups)
- 1/4 cup grated parmesan cheese (remaining from 1/2 cup)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the manicotti shells: Bring a large pot of salted water to a boil. Cook the manicotti shells according to package instructions until al dente. Drain carefully and place the shells on parchment paper to prevent sticking.
- Prepare the filling: In a large mixing bowl, combine ricotta cheese, thawed and thoroughly drained chopped spinach, 1 1/2 cups shredded mozzarella, 1/4 cup grated parmesan, egg, minced garlic, salt, and black pepper. Mix until all ingredients are well incorporated into a creamy filling.
- Fill the manicotti shells: Transfer the spinach and ricotta filling into a piping bag or a zip-top plastic bag with a small corner cut off. Gently pipe the filling into each manicotti shell, filling them carefully to avoid tearing.
- Prepare the baking dish: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish. Arrange the filled manicotti shells in a single layer over the sauce base.
- Add remaining sauce and cheese: Pour the remaining 2 cups of marinara sauce over the filled shells, ensuring they are well covered. Sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese evenly over the top.
- Bake the manicotti: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and continue baking uncovered for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Garnish and serve: Remove from the oven and let cool slightly before garnishing with fresh basil or parsley. Serve warm and enjoy a hearty, cheesy Italian meal.
Notes
- To prevent the manicotti shells from sticking, place them on parchment paper after boiling.
- Make sure to squeeze all excess water from the thawed spinach to avoid soggy filling.
- Using a piping bag makes filling the manicotti shells much easier and cleaner.
- You can prepare this dish a day ahead and refrigerate before baking to deepen the flavors.
- For a gluten-free version, substitute manicotti shells with gluten-free pasta alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
