Ricotta and Spinach Manicotti

Name: Ricotta and Spinach Manicotti
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 12 pcs manicotti shells (dried); 300 g spinach (fresh, washed); 425 g ricotta cheese (whole milk, drained if wet); 200 g mozzarella cheese (low-moisture, shredded); 30 g parmesan cheese (grated); 800 g tomato (ripe, blended into puree); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 2 tbsp olive oil; 1 pcs egg (large, lightly beaten); 0.5 tsp salt (divided); 1 pinch black pepper; 0.5 tsp dried oregano; 0.5 tsp dried basil; 1 pinch nutmeg (freshly grated preferred); 3 l water (for boiling pasta)

RATING

4.6/5(98)

TASTE SCORE

9/10

Tender pasta tubes filled with creamy ricotta and spinach, baked in tangy marinara sauce under a blanket of melted mozzarella. This classic Italian-American comfort dish comes together beautifully for a cozy family dinner.

PREP

30m

COOK

40m

SERVES

3 PIECES

700 cal

SERVINGS

METHOD · 9 STEPS

prep
Preheat oven and prepare baking dish.
Preheat the oven to 375°F (190°C). Spread a thin layer of tomato puree on the bottom of the 9x13 inch baking dish.
boil · ~8 min
Boil the manicotti shells until al dente.
Bring a large pot of water to a rolling boil. Add the manicotti shells and cook 1 minute less than package directions for al dente. Drain and rinse under cool water to stop cooking. Lay shells flat on a baking sheet so they don't stick together.
TIPUndercook the shells slightly — they will finish cooking in the oven and hold their shape better for stuffing.
saute · ~20 min
Make the marinara sauce.
1.Heat 1 tablespoon olive oil in a large skillet over medium heat.
2.Add chopped onion and sauté until translucent, about 4 minutes.
3.Add minced garlic and cook until fragrant, about 30 seconds.
4.Pour in the tomato puree, dried oregano, dried basil, half the salt, and black pepper.
5.Simmer gently for 15 minutes, stirring occasionally, until slightly thickened.
saute · ~5 min
Cook the spinach.
In a separate pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the fresh spinach and cook, stirring, until fully wilted, about 3 minutes. Transfer to a colander and press out as much liquid as possible, then roughly chop.
TIPSqueezing out the spinach well prevents a watery filling that makes the manicotti soggy.
mix · ~3 min
Prepare the ricotta and spinach filling.
In a large mixing bowl, combine the ricotta, chopped cooked spinach, half the mozzarella, the parmesan, beaten egg, remaining salt, and a pinch of nutmeg. Mix until evenly blended.
assemble · ~10 min
Fill the manicotti shells.
Transfer the ricotta mixture to a piping bag or a zip-top bag with the corner snipped off. Gently pipe the filling into each cooked manicotti shell until full but not bursting. Arrange the filled shells in a single layer over the sauce in the baking dish.
TIPIf you don't have a piping bag, use two small spoons to push the filling into the tubes — just take your time.
bake · ~35 min
Top with sauce and cheese, then bake.
Spoon the remaining marinara sauce evenly over the filled shells, covering them completely. Scatter the remaining shredded mozzarella on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes until the cheese is bubbly and golden.
TIPLet the baked manicotti rest for 10 minutes before serving — this helps the filling set so it doesn't ooze out when cut.
rest · ~10 min
Rest before serving.
Remove from oven and let stand for 10 minutes before serving.
serve
Plate and serve warm.
Scoop manicotti onto plates with extra sauce from the pan and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Undercook the manicotti shells by 1 minute so they stay firm enough to stuff without tearing.
2
Squeeze the cooked spinach dry in a clean towel to keep the filling from making the pasta soggy.
3
Use a piping bag or zip-top bag with a snipped corner for quick, mess-free filling of the shells.
4
Spread a thin layer of sauce on the dish bottom before adding shells to prevent sticking.
5
Let the baked manicotti rest 10 minutes before cutting so the filling sets and stays inside.
6
Cover with foil for the first 25 minutes of baking to steam the pasta tender without drying the cheese.
7
If the sauce tastes too acidic, stir in a pinch of sugar while simmering.

RECIPE VARIATIONS

Adapt it for your goals.

High Protein

High-Protein

Replace half the ricotta with cottage cheese (blended smooth) or add 200g of cooked ground turkey or Italian sausage to the filling for extra protein without overpowering the spinach.

Vegetarian (No Egg)

Omit the egg and add 2 tablespoons of breadcrumbs or a mashed white bean to the ricotta filling—this binds it and keeps the texture creamy for a plant-friendly version.

Gluten Free

Gluten-Free

Substitute gluten-free manicotti shells or use no-boil lasagna sheets cut into strips and rolled around the filling for a gluten-free twist.

Spicy Arrabbiata

Add 1/2 teaspoon red pepper flakes to the simmering marinara sauce for a kick of heat that cuts through the rich ricotta and mozzarella.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Bone-Supporting Calcium

The ricotta, mozzarella, and Parmesan provide a substantial amount of calcium, essential for strong bones and teeth.

✓

Good Source of Vitamin A

Spinach is packed with vitamin A from beta-carotene, which supports healthy vision and immune function.

✓

Contains Iron from Spinach

The dark leafy greens contribute non-heme iron, important for red blood cell production, especially when paired with the tomatoes' vitamin C to aid absorption.

✓