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
Scale
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.
