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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
Preheat your oven to 375°F (190°C). 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.
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.
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.
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.
Cover the baking dish tightly with aluminum foil and bake for 20 minutes. 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.
Remove the manicotti from the oven and let it rest for 10 minutes. Garnish with fresh chopped basil and serve hot.
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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.
This italian_american recipe takes 75 minutes to prepare and yields 6 servings. At 686.35 calories per serving with 39.61g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Add 1 cup of cooked, shredded chicken or crumbled mild Italian sausage to the ricotta filling for a protein boost.
Use a vegan ricotta substitute, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and your favorite dairy-free mozzarella and parmesan cheese.
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.
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.