Description
Delicious Spinach and Ricotta Stuffed Manicotti is a comforting Italian baked pasta dish featuring manicotti shells filled with a creamy mixture of ricotta, spinach, and mozzarella cheeses, all baked in a rich marinara sauce and topped with golden, bubbly cheese.
Ingredients
Scale
Pasta
- 12 manicotti pasta shells
Filling
- 15 oz ricotta cheese
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese, divided
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce and Garnish
- 3 cups marinara sauce
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Cook manicotti shells according to package instructions until al dente. Drain them carefully and lay on parchment paper to prevent sticking.
- Prepare the Filling: In a large bowl, combine ricotta cheese, thawed and squeezed spinach, 1 1/2 cups of shredded mozzarella, 1/4 cup grated parmesan, egg, minced garlic, salt, and black pepper. Mix thoroughly until well blended.
- Fill the Manicotti: Transfer the filling into a piping bag or a zip-top bag with a corner cut off. Carefully pipe the filling into each manicotti shell, ensuring they are nicely stuffed without breaking.
- Prepare the Baking Dish: Spread 1 cup of marinara sauce evenly in a 9×13 inch baking dish. Arrange the filled manicotti shells side by side over the sauce.
- Add Sauce and Cheese: Pour the remaining 2 cups of marinara sauce over the manicotti. Then sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup parmesan cheese evenly on top.
- Bake Covered: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and golden.
- Serve: Allow the dish to cool slightly before garnish with fresh basil or parsley if desired. Serve warm.
Notes
- Make sure to squeeze excess water from the thawed spinach to avoid watery filling.
- If you don’t have a piping bag, use a spoon to carefully fill the manicotti shells.
- For a vegetarian recipe, verify that the marinara sauce does not contain any meat products.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- To save time, you can use fresh spinach sautéed and cooled instead of frozen.
