If you love Italian comfort food that feels like a warm hug on a plate, you’re going to adore this Spinach and Ricotta Stuffed Manicotti Recipe. It’s a beautiful blend of tender pasta tubes filled with a creamy, cheesy spinach and ricotta mixture, all smothered in rich marinara sauce and topped with bubbling mozzarella and parmesan. This dish is a fantastic way to bring a little elegance and wholesome flavor to your dinner table, whether you’re cooking for family or impressing friends. Plus, it fills the kitchen with the most delicious aroma that will have everyone eagerly waiting to dig in.
Ingredients You’ll Need
Gathering the ingredients for this Spinach and Ricotta Stuffed Manicotti Recipe is simpler than you might expect. Each component plays a key role in building layers of flavor, texture, and color that make this dish truly irresistible.
- 14 manicotti shells: These are the perfect vessel to hold our luscious filling, so make sure to handle them gently.
- 15 oz ricotta cheese: The creamy base that adds richness and smooth texture to the filling.
- 10 oz frozen spinach, thawed and squeezed dry: Provides vibrant color and a dose of nutrition without overpowering the flavors.
- 1 cup shredded mozzarella cheese: Melts beautifully inside the filling for that gooey, stretchy goodness.
- 1/3 cup grated parmesan cheese: Adds a nutty, savory kick that brightens the overall dish.
- 1 large egg: Binds the filling ingredients together for perfect stuffing consistency.
- 2 cloves garlic, minced: Infuses a subtle but essential aromatic depth into the filling.
- 1/2 tsp salt: Enhances every ingredient’s flavor, balancing the dish perfectly.
- 1/4 tsp black pepper: Offers a light peppery warmth to complement the mild cheeses.
- 3 cups marinara sauce: The tomatoey, flavorful canvas that brings the dish to life.
- 1 tbsp olive oil: For greasing the baking dish and adding a hint of richness.
- 2 tbsp extra parmesan cheese for topping: Creates a crispy, savory crust on top.
- 1 cup additional mozzarella cheese for topping: Melts into a bubbly, golden blanket as the final touch.
How to Make Spinach and Ricotta Stuffed Manicotti Recipe
Step 1: Cook the Manicotti Shells
Start by boiling the manicotti shells in generously salted water until they’re just al dente — firm but tender enough to stuff without breaking. Drain them carefully, rinse with cold water to stop the cooking process and set them aside in a single layer so they don’t stick together. This step ensures every shell stays perfectly shaped for stuffing later.
Step 2: Prepare the Ricotta and Spinach Filling
In a mixing bowl, combine ricotta cheese, thawed and thoroughly squeezed spinach, shredded mozzarella, grated parmesan, egg, minced garlic, salt, and pepper. Stir until everything is smooth and well incorporated. This mixture is where the creamy, flavorful magic happens for your filling.
Step 3: Stuff the Manicotti
Fill a zip-top bag or use a piping bag to carefully spoon the ricotta and spinach filling into each shell. This makes the process neat and ensures each manicotti is generously filled without any mess. Take your time to fill them evenly for consistent bites.
Step 4: Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil, then spread one cup of marinara sauce across the bottom. This layer prevents sticking and starts building the delicious sauce base for your manicotti.
Step 5: Arrange and Cover with Sauce
Place the stuffed manicotti in a single layer in the baking dish. Gently pour the remaining two cups of marinara sauce over the top, ensuring every shell is well coated and ready to soak in all that tomato goodness while baking.
Step 6: Add the Cheese Topping
Sprinkle the top with a cup of mozzarella and two tablespoons of parmesan cheese. This topping will melt down into a bubbly, golden crust that’s visually stunning and irresistibly tasty.
Step 7: Bake to Perfection
Cover the dish tightly with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and slightly browned, signaling that your Spinach and Ricotta Stuffed Manicotti Recipe is ready to enjoy.
How to Serve Spinach and Ricotta Stuffed Manicotti Recipe
Garnishes
Fresh basil leaves or a sprinkle of finely chopped parsley add a vibrant pop of color and a fresh herbal note that perfectly complements the creamy richness of the manicotti. A light drizzle of good quality extra virgin olive oil right before serving also adds a silky finish.
Side Dishes
This dish pairs beautifully with a simple mixed green salad tossed in a tangy vinaigrette to cut through the richness. Garlic bread or a crusty baguette is another fantastic option to soak up every last bit of that flavorful marinara sauce.
Creative Ways to Present
For a stunning presentation, serve the manicotti on a large white platter garnished with edible flowers or microgreens. Alternatively, create individual servings by plating two stuffed shells with dollops of ricotta and marinara on the side, sprinkled with extra parmesan for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach and Ricotta Stuffed Manicotti can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to maintain the best texture and flavor for your next meal.
Freezing
You can freeze the unbaked stuffed manicotti arranged in the baking dish, tightly covered with plastic wrap and foil, for up to 2 months. When ready to bake, thaw overnight in the fridge before following the baking instructions to enjoy fresh-tasting comfort food anytime.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) for about 20 minutes or until heated through. Adding a little extra marinara or cheese on top before reheating helps revive that fresh-from-the-oven bubbly texture we all love.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just be sure to sauté the fresh spinach first to reduce moisture, then squeeze out as much liquid as possible so the filling isn’t watery. This will keep your manicotti silky and delicious.
Is there a vegetarian or vegan version of this recipe?
This recipe is already vegetarian. For a vegan twist, use plant-based ricotta and mozzarella, and an egg replacer or omit the egg with a bit of cornstarch to help bind the filling.
How can I make this recipe gluten-free?
Look for gluten-free manicotti or tubular pasta shells in specialty stores or online. The rest of the ingredients are naturally gluten-free, so just double-check your marinara sauce labels for any hidden gluten.
Can I prepare the filling a day in advance?
Yes! The filling can be made up to one day ahead and stored covered in the refrigerator. This makes assembly quicker and allows the flavors to meld beautifully.
What do I do if my manicotti shells break while stuffing?
Don’t worry; it happens! Fill the broken pieces with the filling and layer them in the baking dish like a casserole. The taste will be just as wonderful even if the presentation is less uniform.
Final Thoughts
Trying out this Spinach and Ricotta Stuffed Manicotti Recipe is like inviting a little slice of Italy into your kitchen. It is forgiving, comforting, and impressively delicious, making it a go-to meal for both weeknights and special occasions. Once you experience the creamy filling melding with the savory marinara and gooey cheese topping, you’ll wonder how you ever lived without it. So gather your ingredients, roll up your sleeves, and enjoy making memories with this truly special dish.
Print
Spinach and Ricotta Stuffed Manicotti Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 14 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and comforting Italian dish featuring manicotti pasta shells stuffed with a creamy mixture of ricotta cheese, spinach, and mozzarella. Baked in marinara sauce and topped with melted cheese, this spinach and ricotta stuffed manicotti serves as a perfect hearty meal for family dinners or special occasions.
Ingredients
Manicotti and Filling
- 14 manicotti shells
- 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 Topping
- 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 al dente. Drain them, rinse with cool water to stop cooking, and lay them in a single layer to prevent sticking.
- Prepare the filling: In a mixing bowl, combine ricotta cheese, thawed and squeezed spinach, 1 cup shredded mozzarella, 1/3 cup grated parmesan, egg, minced garlic, salt, and black pepper. Mix until smooth and well incorporated.
- Fill the manicotti shells: Transfer the cheese and spinach mixture to a zip-top bag or piping bag. Carefully fill each manicotti shell, ensuring they are filled evenly without tearing.
- Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil and spread 1 cup of marinara sauce evenly over the bottom.
- Assemble the dish: Arrange the stuffed manicotti shells in a single layer in the prepared baking dish. Pour the remaining 2 cups of marinara sauce over the manicotti shells, covering them well.
- Add cheese topping: Sprinkle 1 cup shredded mozzarella and 2 tablespoons grated parmesan cheese evenly over the top of the sauced manicotti.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
Notes
- Make sure to thoroughly squeeze the thawed spinach to avoid excess moisture in the filling.
- Use a piping bag to fill the manicotti shells easily and neatly without breaking them.
- For a richer flavor, consider adding Italian herbs such as basil or oregano to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
