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
Scale
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.
