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
Scale
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
