Ricotta and Spinach Manicotti
Tender pasta tubes filled with a creamy blend of ricotta cheese, spinach, and Parmesan, baked in a rich marinara sauce and topped with melted mozzarella. A comforting Italian-American classic perfect for a family dinner.
For 6 servings
6 steps. 45 minutes total.
- 1
Preheat your oven to 375°F (190°C)
- a.Bring a large pot of salted water to a boil and cook the manicotti shells according to package directions until al dente, about 8-10 minutes. Drain the shells carefully, rinse with cold water, and lay them in a single layer on a baking sheet to prevent sticking.
- 2
Step 2
- a.In a large bowl, combine the ricotta cheese, thawed and well-drained spinach, 1/2 cup of the parmesan cheese, the egg, minced garlic, salt, pepper, oregano, and nutmeg. Mix well until everything is evenly combined.
- 3
Step 3
- a.Spread about 1 cup of the marinara sauce evenly over the bottom of a 9x13 inch baking dish. Transfer the ricotta mixture to a piping bag or a large zip-top bag with the corner snipped off. Carefully pipe the filling into each cooked manicotti shell and arrange them in a single layer in the prepared baking dish.
- 4
Step 4
- a.Pour the remaining marinara sauce over the stuffed manicotti, ensuring they are all covered. Sprinkle the shredded mozzarella and the remaining 1/2 cup of parmesan cheese evenly over the top.
- 5
Cover the baking dish tightly with aluminum foil and bake for 20 minutes
- a.Remove the foil and continue to bake for another 10-15 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden brown.
- 6
Remove the manicotti from the oven and let it rest for 10 minutes
- a.Garnish with fresh chopped basil and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the pasta just until al dente. It will continue to cook in the oven, and this prevents it from becoming mushy.
- 2Squeezing all the excess water from the spinach is crucial. A watery filling will make the final dish soggy.
- 3A piping bag or a large plastic bag with the corner cut off is the cleanest and easiest way to fill the pasta shells without tearing them.
- 4Let the dish rest for at least 10 minutes after baking. This allows the cheese and sauce to set, so the manicotti hold their shape when served.
- 5This dish freezes well. Assemble it completely but do not bake. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, adding 10-15 minutes to the covered baking time.
Adapt it for your goals.
High protein
Add 1 cup of cooked, shredded chicken or crumbled mild Italian sausage to the ricotta filling for a protein boost.
veganVegan
Use a vegan ricotta substitute, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and your favorite dairy-free mozzarella and parmesan cheese.
gluten freeGluten free
Use gluten-free manicotti shells. Cook them carefully as they can be more delicate than wheat-based pasta, and ensure your marinara sauce is certified gluten-free.
quickQuick
Use 'no-boil' manicotti shells to skip the pasta cooking step. Add about 1/2 cup of extra sauce to the dish to ensure they cook through properly in the oven.