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
Scale
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
