Spinach and Ricotta Stuffed Manicotti Recipe
If you are looking for a comforting, crowd-pleasing Italian dish that brings together creamy cheese and fresh greens stuffed into tender pasta, this Spinach and Ricotta Stuffed Manicotti Recipe is exactly what you need. It combines luscious ricotta and mozzarella with vibrant sautéed spinach, all encased in perfectly cooked manicotti shells and baked in a rich marinara sauce until bubbly and golden. This recipe is a hearty yet elegant meal that feels special without being complicated, making it a true favorite for weeknights or entertaining guests alike.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, keeping the dish simple yet bursting with flavor, texture, and color. From fresh spinach adding earthiness and nutrients to the blend of cheeses creating that creamy, melty goodness, you’ll appreciate how each component comes together to make magic.
- Manicotti shells (8 oz): The perfect pasta tubes to hold the delicious filling and soak up the sauce.
- Olive oil (1 tablespoon): Adds a subtle fruity richness while sautéing the garlic and spinach.
- Garlic (2 cloves, minced): Offers an aromatic base that enhances every bite.
- Fresh spinach (5 oz) or frozen (10 oz, thawed and drained): Brings vibrant color and delicate flavor to balance the cheese.
- Ricotta cheese (15 oz): The creamy heart of the filling, lending moisture and lightness.
- Mozzarella cheese (1 cup shredded, divided): For gooey, melty texture both inside and on top.
- Parmesan cheese (1/2 cup grated): Adds a sharp, nutty note that deepens flavor complexity.
- Egg (1 large): Binds everything together, giving structure to the filling.
- Salt (1/2 teaspoon): Enhances all other flavors without overwhelming.
- Black pepper (1/4 teaspoon): Provides a gentle spicy kick to balance the creaminess.
- Dried Italian herbs (1/2 teaspoon): Introduces classic Mediterranean flavors for an authentic touch.
- Marinara sauce (2 cups): A vibrant base and topping that keeps the manicotti moist and packed with tomato goodness.
How to Make Spinach and Ricotta Stuffed Manicotti Recipe
Step 1: Prepare the Pasta Shells
Start by heating your oven to 375°F (190°C) so it’s ready when you need it. Cook the manicotti shells in salted boiling water until they are al dente, which means tender yet still firm to the bite. Drain carefully to avoid breakage, and place them on a parchment-lined tray to let them cool slightly. This step is crucial because it makes filling the shells much easier and prevents tearing.
Step 2: Sauté Spinach and Garlic
In a skillet over medium heat, warm the olive oil, then add the minced garlic. Let it cook just about a minute — until fragrant but not browned — to release its savory aroma. Toss in the fresh spinach and cook until it’s completely wilted, usually a few minutes. If you’re using frozen spinach, make sure it’s thawed and well squeezed dry before adding to avoid watery filling. Once cooked, remove the pan from heat and allow the mixture to cool a bit. Chop the spinach more finely if the leaves are large, so every bite has the perfect distribution of greens.
Step 3: Mix the Filling
In a large mixing bowl, combine the ricotta, three-quarters of the shredded mozzarella, Parmesan, egg, salt, pepper, and dried Italian herbs. Stir in the cooled spinach and garlic mixture until everything is beautifully blended. The filling should be creamy yet thick enough to pipe easily without spilling out. This harmonious blend is the heart of your stuffed manicotti, delivering creamy texture and layers of flavor.
Step 4: Assemble the Manicotti
Spoon about one cup of marinara sauce into the bottom of a 9×13-inch baking dish to create a flavorful bed. Then, use a piping bag or a zip-top bag with the corner snipped to fill each manicotti shell neatly with the ricotta-spinach mixture. Place the filled shells side by side in the dish, creating an inviting lineup ready for baking.
Step 5: Bake to Perfection
Top the arranged shells with the remaining marinara sauce, spreading it evenly for luscious coverage. Sprinkle the leftover shredded mozzarella on top for a golden, melty crust. Cover the dish tightly with foil and bake for 25 minutes. Then, remove the foil and continue baking another 10–15 minutes until the cheese bubbles and turns a lovely shade of light gold. Allow the dish to rest for about 5 minutes before serving to let the flavors meld and the filling set.
How to Serve Spinach and Ricotta Stuffed Manicotti Recipe
Garnishes
Sprinkle a bit of fresh chopped basil or parsley on top just before serving to add a fresh, herbal lift and beautiful color contrast. A light dusting of extra grated Parmesan can also enhance the cheesy richness, making every plate look inviting and polished.
Side Dishes
Consider pairing this stuffed manicotti with a crisp green salad dressed with a tangy vinaigrette to cut through the richness of the cheese. Garlic bread or a warm baguette is also perfect for sopping up any extra marinara sauce, creating the ultimate comforting Italian meal experience.
Creative Ways to Present
Serve individual portions in shallow bowls topped with a drizzle of extra virgin olive oil or a splash of balsamic glaze for added sophistication. You can also make mini versions using manicotti-sized pasta or tubes, perfect for entertaining as elegant appetizers or finger food.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, cover any leftover stuffed manicotti tightly with plastic wrap or foil and store in the refrigerator for up to 3 days. It keeps well and the flavors even deepen, making for delicious next-day meals.
Freezing
This Spinach and Ricotta Stuffed Manicotti Recipe freezes beautifully! Arrange the stuffed shells in an airtight container or wrap tightly in foil and plastic. They can be frozen for up to 2 months. For best results, store before baking and then bake directly from frozen, adding some additional cooking time.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) for 20–25 minutes until heated through and bubbly. Microwaving works well too for a quick meal, but the oven brings back the crisp baked texture on top.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out as much water as possible so the filling doesn’t become watery. Frozen spinach is a convenient, equally tasty alternative.
Do I have to boil the manicotti shells before filling?
Yes, cooking the shells until al dente softens them enough to roll or fill without cracking. Follow the package instructions carefully and handle gently once cooked for best results.
Can I add other vegetables to the filling?
Definitely! Chopped mushrooms, roasted red peppers, or finely diced zucchini can add exciting textures and flavors. Just sauté and incorporate them with the spinach before mixing into the cheeses.
What cheese substitutes can I use if I don’t have ricotta?
Cottage cheese, blended smooth, can work as a ricotta substitute. You can also try cream cheese mixed with a bit of milk for a similar creamy texture. Keep in mind this may alter flavor slightly.
How can I make this dish vegan?
Use dairy-free ricotta and mozzarella alternatives, replace the egg with a flax egg (ground flaxseed and water), and ensure your marinara sauce contains no animal products. The result will still be flavorful and satisfying!
Final Thoughts
This Spinach and Ricotta Stuffed Manicotti Recipe is a true labor of love that feels like a warm hug on a plate. Whether you’re making it for family dinner or a special occasion, it delivers richness, freshness, and that comforting Italian charm we all crave. Give it a try—you’ll soon find it becoming one of your go-to recipes to satisfy both cheese lovers and veggie fans alike!
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Spinach and Ricotta Stuffed Manicotti Recipe
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This Spinach and Ricotta Stuffed Manicotti is a delicious Italian-inspired pasta dish featuring tender manicotti shells filled with a creamy mixture of ricotta, spinach, and cheeses, baked in a flavorful marinara sauce. Perfect for a comforting vegetarian main course, this recipe offers a rich and satisfying meal ideal for family dinners or special occasions.
Ingredients
For the Pasta and Sauce
- 1 box (8 oz) manicotti shells
- 2 cups marinara sauce
For the Filling
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5 oz fresh spinach (or 10 oz frozen, thawed and squeezed dry)
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian herbs
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the manicotti shells in salted boiling water until al dente, following the package instructions. Drain the shells and lay them flat on a parchment-lined tray to cool slightly to prevent sticking.
- Sauté Spinach and Garlic: In a medium skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Add fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let the mixture cool slightly, then chop if the spinach leaves are large.
- Prepare Filling Mixture: In a large mixing bowl, combine ricotta cheese, 3/4 cup of shredded mozzarella, grated Parmesan, the large egg, salt, black pepper, and dried Italian herbs. Add the cooked spinach and garlic mixture. Stir well until all ingredients are evenly incorporated.
- Fill Manicotti Shells: Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Fill a piping bag or zip-top bag with the ricotta-spinach mixture and snip off one corner. Carefully pipe the filling into each manicotti shell, then arrange the filled shells in the baking dish on top of the sauce.
- Assemble and Bake: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle with the remaining 1/4 cup shredded mozzarella cheese. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Finish Baking: Remove the foil and continue baking for another 10 to 15 minutes until the sauce is bubbling and the cheese is melted and lightly golden on top.
- Rest and Serve: Remove from the oven and let the manicotti rest for 5 minutes before serving to allow the flavors to settle and to make serving easier.
Notes
- You can prepare the filling mixture a day ahead and refrigerate it to save time on baking day.
- For extra richness and creaminess, try stirring a little cream cheese into the ricotta filling.
- Add a pinch of nutmeg to the ricotta mixture for a traditional Italian flavor enhancement.
- Ensure to not overcook the manicotti shells to avoid tearing when filling.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
