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
Scale
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.
