Spinach and Ricotta Stuffed Manicotti Recipe
If you have a love for comfort food that is both hearty and fresh, you are going to adore this Spinach and Ricotta Stuffed Manicotti Recipe. Imagine pasta tubes packed with creamy ricotta and tender spinach, all bubbling under a blanket of marinara and melted mozzarella. This classic Italian dish brings together simple ingredients that create an extraordinary meal perfect for weeknight dinners or special occasions. The combination of cheesy goodness and vibrant green spinach inside each shell makes every bite a celebration of flavor and texture.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and this recipe keeps it straightforward yet packed with taste. Each component plays an essential role in bringing that perfect balance of creaminess, freshness, and a touch of savory depth to your stuffed manicotti.
- 12 manicotti shells: The perfect pasta vessel to hold all the delicious filling.
- 2 cups ricotta cheese: Creamy and mild, this is the heart of the filling.
- 1 cup cooked spinach (squeezed dry and chopped): Adds earthy flavor and vibrant green color without excess moisture.
- 1 cup shredded mozzarella cheese (plus more for topping): Melts beautifully for that gooey, cheesy texture.
- ¼ cup grated Parmesan cheese: Brings a nutty, salty kick to the filling.
- 1 egg: Binds the filling together for a smooth, cohesive texture.
- 2 cups marinara sauce: Rich tomato sauce to keep everything moist and flavorful.
- 1 teaspoon garlic powder: Offers a gentle garlic aroma without overpowering.
- ½ teaspoon dried basil: Adds a sweet and slightly peppery herbal note.
- ½ teaspoon salt: Enhances all the flavors in the dish.
- ¼ teaspoon black pepper: Provides a subtle heat to balance the richness.
- Fresh parsley or basil for garnish (optional): Adds a fresh, bright finish to the presentation.
How to Make Spinach and Ricotta Stuffed Manicotti Recipe
Step 1: Prepare the Manicotti Shells
Start by preheating your oven to 375°F (190°C) — this ensures it’s ready to go once the filling is done. Cook the manicotti shells according to the package directions, aiming for al dente so they hold their shape without getting mushy. Rinse them in cold water to stop the cooking process and prevent them from sticking together. This step is crucial because it sets the stage for perfectly tender but sturdy pasta ready for stuffing.
Step 2: Make the Ricotta and Spinach Filling
In a mixing bowl, combine ricotta, cooked spinach, one cup of shredded mozzarella, Parmesan, egg, garlic powder, dried basil, salt, and pepper. Stir everything together until you reach a smooth and creamy filling that’s flavorful and rich. This mixture is what gives the manicotti that luscious, cheesy core that makes every bite melt in your mouth.
Step 3: Stuff the Manicotti
Spread one cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Using a piping bag or a spoon, carefully fill each manicotti shell with the ricotta-spinach mixture. Arrange the stuffed shells in a neat single layer in the dish; this not only looks inviting but ensures even cooking. Pour the remaining marinara sauce over the shells and sprinkle with extra mozzarella cheese. This will create a bubbly, golden crust once baked.
Step 4: Bake to Perfection
Cover the dish tightly with aluminum foil to keep the moisture in and bake for 25 minutes. Then, remove the foil and bake uncovered for an additional 10 minutes. This step allows the cheese on top to brown and bubble delightfully, giving you that irresistible crust. Let the manicotti cool for a few minutes before serving so the filling settles and slices beautifully.
How to Serve Spinach and Ricotta Stuffed Manicotti Recipe
Garnishes
A sprinkle of fresh parsley or basil not only adds a lovely pop of green but also brings a fresh herbaceous note that uplifts the dish. A light drizzle of extra virgin olive oil can also add a silky finish and enhance the flavors even more.
Side Dishes
Pair this stuffed manicotti with a crisp green salad dressed simply with lemon and olive oil to balance the richness. Garlic bread is a classic choice, perfect for soaking up every bit of that luscious marinara sauce. Roasted vegetables like asparagus or zucchini also complement the cheesy pasta beautifully, adding texture and color to your plate.
Creative Ways to Present
If you’re serving this at a dinner party, try plating individual portions in shallow bowls, topped with a fresh basil leaf for elegance. You can also bake the manicotti in individual ramekins for personal servings, which makes the meal feel extra special and personalized.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach and Ricotta Stuffed Manicotti Recipe keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors continue to meld overnight, making it perfect for a satisfying next-day lunch or dinner.
Freezing
This dish freezes exceptionally well! Assemble the manicotti in your baking dish, cover tightly with foil and plastic wrap, then freeze before baking. When you’re ready to cook, bake it from frozen, just adding a little extra time to ensure it’s heated through and bubbly.
Reheating
Reheat leftovers in the oven at 350°F (175°C), covered loosely with foil to prevent drying out. Heat for about 20 minutes or until warmed through. Alternatively, use the microwave for a quicker option, but keep an eye to avoid overcooking.
FAQs
Can I use frozen spinach for the Spinach and Ricotta Stuffed Manicotti Recipe?
Absolutely! Just make sure to thaw it completely and squeeze out as much moisture as possible to keep your filling creamy and not watery.
Is it necessary to cook the manicotti shells before stuffing?
Yes, cooking the shells until al dente prevents them from breaking when stuffing and ensures they are perfectly tender after baking.
Can this recipe be made vegan?
You can make a vegan version by substituting ricotta and mozzarella with plant-based cheeses and using a flax egg instead of a regular egg to bind the filling.
How long can I freeze the assembled manicotti before baking?
You can freeze assembled manicotti for up to 3 months. Just bake it straight from the freezer, adding about 15-20 minutes to the baking time.
What can I use instead of marinara sauce?
Pesto or a creamy Alfredo sauce can also be excellent alternatives, giving your manicotti a delicious twist on the classic recipe.
Final Thoughts
There is something undeniably comforting and joyful about making this Spinach and Ricotta Stuffed Manicotti Recipe. It brings warmth, color, and a touch of indulgence to your table that invites everyone to slow down and savor each bite. Give it a try for your next meal—you might just find your new favorite pasta tradition.
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Spinach and Ricotta Stuffed Manicotti Recipe
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This Spinach and Ricotta Stuffed Manicotti is a creamy, cheesy Italian baked pasta dish featuring tender manicotti shells filled with a savory blend of ricotta, spinach, and mozzarella cheeses, topped with marinara sauce and melted cheese for a comforting main course perfect for family dinners or special occasions.
Ingredients
Filling
- 2 cups ricotta cheese
- 1 cup cooked spinach (squeezed dry and chopped)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta
- 12 manicotti shells
Sauce and Topping
- 2 cups marinara sauce
- Additional shredded mozzarella cheese for topping
Garnish
- Fresh parsley or basil (optional)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the manicotti shells according to package directions until they are al dente. Drain the shells and rinse them with cold water to stop the cooking process and prevent sticking.
- Prepare Filling: In a large mixing bowl, combine the ricotta cheese, cooked and chopped spinach, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, egg, garlic powder, dried basil, salt, and black pepper. Mix everything thoroughly until the filling is smooth and creamy.
- Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Using a piping bag or a spoon, carefully stuff each manicotti shell with the ricotta and spinach filling. Place the stuffed shells in a single layer in the baking dish. Pour the remaining marinara sauce over the shells and sprinkle additional shredded mozzarella cheese on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes, allowing the flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes until the dish is bubbly and the topping cheese is golden and slightly browned.
- Rest and Garnish: Allow the stuffed manicotti to cool for a few minutes after baking. Garnish with freshly chopped parsley or basil if desired before serving.
Notes
- Frozen spinach can be used instead of fresh; ensure it is thawed and thoroughly drained to avoid excess moisture.
- This dish is freezer-friendly—assemble in the baking dish, cover tightly, and store in the freezer before baking.
- For a richer flavor, use whole milk ricotta cheese and fresh herbs if available.
- Ensure the manicotti shells are cooled after boiling to make stuffing easier and prevent breaking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
