Spinach Ricotta Manicotti
Spinach Ricotta Manicotti
Course: DinnerCuisine: ItalianDifficulty: Medium6
servings25
minutes45
minutes1
hour10
minutesThis Spinach Ricotta Manicotti is the ultimate Italian comfort food, featuring tender pasta shells stuffed with a creamy blend of ricotta, spinach, mozzarella, and Parmesan cheese, then baked in rich marinara sauce until bubbly and golden. Every bite is packed with cheesy goodness and classic Italian flavor, making it the perfect meatless dinner for family meals, holidays, or entertaining. Easy to prepare and guaranteed to impress, this baked pasta recipe is one everyone will ask for again.
Ingredients
- For the Pasta
12 manicotti shells
Salt, for boiling water
- For the Filling
15 oz whole milk ricotta cheese
2 cups shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided
2 cups fresh spinach, finely chopped
1 large egg
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
¼ tsp black pepper
Pinch of crushed red pepper flakes (optional)
- For the Sauce
24 oz marinara sauce
2 tbsp heavy cream (optional, for a richer sauce)
- For the Garnish
Fresh basil
Fresh parsley
Extra grated Parmesan
Directions
- Bring a large pot of salted water to a boil. Cook the manicotti shells 2 minutes less than the package directions until just al dente.
- Drain carefully and rinse with cold water to stop the cooking process. Place the shells on a parchment-lined baking sheet to prevent sticking.
- In a large bowl, combine the ricotta, 1 cup mozzarella, ½ cup Parmesan, spinach, egg, garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and crushed red pepper flakes. Mix until smooth and evenly combined.
- Transfer the filling to a piping bag or large zip-top bag with one corner snipped off.
- Preheat the oven to 375°F.
- Spread about 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
- Pipe the filling into each manicotti shell and arrange them in a single layer in the baking dish.
- Pour the remaining marinara sauce evenly over the top. If using, stir the heavy cream into the marinara before pouring it over the pasta.
- Sprinkle with the remaining mozzarella and Parmesan cheeses.
- Cover the baking dish with foil. Bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden. Let the manicotti rest for 10 minutes before serving.
- Garnish with fresh basil, parsley, and extra Parmesan cheese. Serve with garlic bread and a Caesar salad.
Notes
- Pipe the filling into the shells instead of using a spoon to make assembly much easier.
- Assemble the manicotti up to one day in advance and refrigerate until ready to bake.
