If you’re craving a hearty meal that feels like a warm hug, the Spinach and Ricotta Stuffed Manicotti Recipe is here to answer your call. This dish brings together tender pasta shells filled with a creamy, flavorful blend of ricotta, spinach, and cheeses, all baked beneath a luscious layer of marinara and melted mozzarella. Every bite bursts with comforting Italian flavors, making it perfect for family dinners or special gatherings where you want to impress without fuss. Trust me, this recipe is a keeper that will quickly become one of your most beloved pasta dishes.
Ingredients You’ll Need
Gathering the right ingredients for the Spinach and Ricotta Stuffed Manicotti Recipe is simpler than you might think. Each component is carefully chosen to create a balance of textures and flavors — from the smooth ricotta and vibrant spinach filling to the tangy, rich cheeses and savory marinara that tie it all together.
- 14 manicotti shells: These large pasta tubes are perfect for stuffing and hold the fillings beautifully without breaking apart.
- 15 oz ricotta cheese: The creamy base of the filling that adds richness and mild tang.
- 10 oz frozen spinach: Thawed and squeezed dry to keep the filling moist but not watery.
- 1 cup shredded mozzarella cheese: Melts beautifully for gooey cheese texture inside the filling.
- 1/3 cup grated parmesan cheese: Offers a sharp, nutty note that elevates the overall flavor profile.
- 1 large egg: Helps bind the filling ingredients so they hold inside the pasta tubes.
- 2 cloves garlic, minced: Adds bright, aromatic depth to the filling.
- 1/2 tsp salt: Enhances all the subtle flavors in the cheese and spinach mixture.
- 1/4 tsp black pepper: Just enough to give the filling a gentle kick without overpowering it.
- 3 cups marinara sauce: A rich, savory tomato base that keeps the manicotti moist during baking.
- 1 tbsp olive oil: For greasing the baking dish and adding a bit of fruity flavor.
- 2 tbsp extra parmesan cheese for topping: Gives the finished dish a perfectly browned, flavorful crust.
- 1 cup additional mozzarella cheese for topping: Creates a luscious, bubbly cheesy top layer.
How to Make Spinach and Ricotta Stuffed Manicotti Recipe
Step 1: Cook the Manicotti Shells
Start by boiling a large pot of salted water and cook the manicotti shells until they are al dente—meaning tender but still firm to the bite. This prevents them from becoming mushy once baked. Drain the shells, rinse them under cool water, and lay them out in a single layer to keep them from sticking together as you prepare the filling.
Step 2: Prepare the Spinach and Ricotta Filling
In a mixing bowl, combine the ricotta cheese, thoroughly drained spinach, 1 cup of shredded mozzarella, 1/3 cup of grated parmesan, beaten egg, minced garlic, salt, and pepper. Stir everything together until the mixture is smooth and well incorporated. This filling is the heart of the Spinach and Ricotta Stuffed Manicotti Recipe, offering a creamy, savory bite every time.
Step 3: Fill the Manicotti
Transfer your filling into either a zip-top bag with a corner snipped off or a piping bag to make filling the shells easier and less messy. Carefully spoon or pipe the ricotta-spinach mixture into each manicotti shell, filling them generously but gently to avoid breaking the pasta.
Step 4: Prepare the Baking Dish and Sauce
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil. Spread about 1 cup of the marinara sauce evenly across the bottom of the dish—this layer will keep the shells moist and infuse them with tomato flavor during baking.
Step 5: Arrange and Top Manicotti
Place the stuffed manicotti shells in a single layer inside the baking dish, making sure they’re snug but not overcrowded. Pour the remaining 2 cups of marinara sauce evenly over the shells, ensuring each one is well coated. Then sprinkle the top with the remaining 1 cup of mozzarella cheese and 2 tablespoons of parmesan cheese for that irresistible golden crust.
Step 6: Bake to Perfection
Cover the dish tightly with foil to lock in moisture and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes until the cheese topping is melted, bubbling, and just starting to brown. This final step really brings the Spinach and Ricotta Stuffed Manicotti Recipe to its full, cheesy glory.
How to Serve Spinach and Ricotta Stuffed Manicotti Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a pop of vibrant green and fresh aroma that complements the rich filling beautifully. A drizzle of extra virgin olive oil right before serving can also give a silky finish that makes each bite shine.
Side Dishes
A simple mixed green salad with a lemon vinaigrette pairs wonderfully and cuts through the richness of the manicotti. Garlic bread or a crusty Italian loaf is perfect for scooping up extra sauce, making sure nothing goes to waste.
Creative Ways to Present
For a dinner party, serve individual manicotti shells on elegant plates garnished with edible flowers or microgreens. You can also arrange them side by side in a baking dish and let guests serve themselves for a warm, rustic vibe. Adding a sprinkle of chili flakes gives the dish a little welcome heat if you’re feeling adventurous.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, so leftovers sometimes taste even better!
Freezing
You can freeze the Spinach and Ricotta Stuffed Manicotti Recipe either before or after baking. Wrap the assembled dish tightly with foil and plastic wrap to prevent freezer burn, and keep frozen for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes covered with foil to keep the pasta moist, then uncover for the last 5 minutes to refresh the cheesy topping. Microwaving works too but may make the shells a bit softer.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, make sure to sauté it lightly and squeeze out all excess moisture before mixing it into the ricotta to avoid watery filling.
Is it necessary to pre-cook the manicotti shells?
Yes, cooking the shells until al dente ensures they don’t become mushy when baked and makes them pliable enough to stuff without cracking.
Can I substitute ricotta cheese with something else?
You can try cottage cheese as a substitute, but ricotta has a creamier texture that is ideal for this recipe. Blending cottage cheese beforehand helps mimic ricotta’s smoothness.
How do I make this dish vegetarian-friendly?
This recipe is naturally vegetarian since it doesn’t include meat. Just double-check that your marinara sauce doesn’t contain meat or anchovies to keep it fully vegetarian.
Can I make this recipe gluten-free?
Yes! Simply swap the manicotti shells for gluten-free pasta tubes or use large gluten-free pasta sheets rolled with filling. Be sure to check that all other ingredients are gluten-free as well.
Final Thoughts
The Spinach and Ricotta Stuffed Manicotti Recipe is one of those dishes that puts a smile on your face with every bite. It strikes the perfect balance between comforting and elegant, easy enough for weeknights but special enough to share with loved ones. Once you make it, I’m confident you’ll keep coming back to it whenever you want a warm, cheesy Italian classic that feels like a little celebration at your dinner table.
Print
Spinach and Ricotta Stuffed Manicotti Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 14 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach and Ricotta Stuffed Manicotti is a delightful Italian-inspired baked pasta dish featuring al dente manicotti shells filled with a creamy mixture of ricotta cheese, spinach, mozzarella, and Parmesan, layered with rich marinara sauce, and topped with melted cheeses for a comforting and flavorful meal.
Ingredients
For the Manicotti Filling
- 14 manicotti shells
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce and Topping
- 3 cups marinara sauce
- 1 tbsp olive oil
- 2 tbsp extra Parmesan cheese for topping
- 1 cup additional mozzarella cheese for topping
Instructions
- Cook the Manicotti Shells: Boil a large pot of salted water. Add the manicotti shells and cook until al dente according to package instructions. Drain and rinse under cool water to stop cooking. Lay them flat in a single layer to prevent sticking.
- Prepare the Filling: In a large bowl, combine ricotta cheese, thawed and drained spinach, 1 cup shredded mozzarella, 1/3 cup grated Parmesan, egg, minced garlic, salt, and black pepper. Mix thoroughly until the filling is smooth and well blended.
- Stuff the Manicotti: Using a spoon or piping bag, carefully fill each manicotti shell with the ricotta and spinach mixture. Be gentle to avoid tearing the shells.
- Preheat and Prepare Baking Dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil. Spread 1 cup of marinara sauce evenly on the bottom of the dish.
- Assemble Manicotti in Dish: Arrange the stuffed manicotti shells in a single layer over the marinara sauce. Pour the remaining 2 cups of marinara sauce evenly over the manicotti.
- Add Cheese Topping: Sprinkle 1 cup of shredded mozzarella cheese and 2 tablespoons of grated Parmesan cheese evenly over the top of the sauced manicotti.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to heat through and allow flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10–15 minutes until the cheese on top is melted, bubbly, and slightly golden.
Notes
- Be sure to squeeze out as much water as possible from the thawed spinach to prevent a watery filling.
- Using a piping bag to fill the manicotti shells makes the process cleaner and easier.
- Allow the baked manicotti to cool for a few minutes before serving to help it set and make serving easier.
- You can prepare the dish a day ahead, cover it tightly, and refrigerate before baking for a convenient meal prep option.
- If preferred, substitute fresh spinach for frozen but sauté it beforehand and drain excess moisture.
