If you’re looking for a dinner that feels like a warm hug and turns any evening into a celebration, Spinach and Ricotta Stuffed Manicotti is the answer! This classic Italian baked pasta dish is loaded with creamy ricotta, savory spinach, and melty cheese all wrapped up in tender manicotti shells and blanketed in rich marinara. Whether you’re cooking for a special occasion or just want a comforting family meal, this recipe is guaranteed to bring everyone to the table with big smiles and even bigger appetites.
Ingredients You’ll Need
Gathering your ingredients is half the fun, and with Spinach and Ricotta Stuffed Manicotti, you’ll notice that each component is simple yet powerfully delicious. These all-star ingredients combine to create a dish with vibrant color, satisfying texture, and layers of flavor in every bite.
- Manicotti shells (1 8-ounce box): The perfect canvas for all that luscious filling, these pasta tubes bake up beautifully tender and hold onto the sauce like a dream.
- Ricotta cheese (15 ounces): Creamy, mild, and rich, ricotta is essential for the signature stuffed manicotti filling.
- Mozzarella cheese (1 cup, divided): Melty, gooey mozzarella creates that irresistible cheese pull and golden finish on top.
- Parmesan cheese (1/2 cup, grated): The salty, nutty punch of Parmesan enriches both the filling and the topping.
- Large egg (1): The egg helps bind everything together for a filling that stays satisfyingly creamy.
- Frozen chopped spinach (1 10-ounce package, thawed and squeezed dry): A convenient way to pack color, nutrition, and fresh flavor into every manicotti.
- Garlic cloves (2, minced): Adds a subtle, aromatic punch that wakes up the entire dish.
- Salt (1/2 teaspoon): Essential for bringing out all the flavors in your cheese and spinach filling.
- Black pepper (1/4 teaspoon): Just enough to add a dash of warmth and depth.
- Marinara sauce (3 cups, divided): Luscious marinara ties everything together and keeps the pasta perfectly saucy and flavorful.
- Olive oil (1 tablespoon): A light drizzle over the dish lends extra richness and helps the cheese turn into golden bliss.
How to Make Spinach and Ricotta Stuffed Manicotti
Step 1: Preheat Your Oven and Prepare the Manicotti
Start by heating your oven to 375°F (190°C) so it’s ready to work its magic. Bring a big pot of salted water to a rolling boil, then cook the manicotti shells until they’re just al dente—tender but still holding their shape. Carefully drain them and set aside, drizzling with a touch of olive oil to prevent sticking. This step ensures your pasta won’t tear when you fill it and will bake up perfectly in the oven.
Step 2: Make the Creamy Spinach and Ricotta Filling
It’s time to mix together all the goodness! In a large bowl, combine the ricotta cheese, half the mozzarella, Parmesan, egg, thawed and well-drained spinach, minced garlic, salt, and black pepper. Give it all a good stir until it’s completely blended. The filling should be creamy, vibrant, and sturdy enough to hold its shape when spooned or piped into the pasta shells.
Step 3: Prepare the Baking Dish
Take out your trusty 9×13-inch baking dish and spread 1 cup of marinara sauce evenly on the bottom. This generous layer of sauce prevents sticking, keeps the manicotti moist as they bake, and adds a foundation of flavor that soaks into every bite.
Step 4: Fill and Arrange the Manicotti Shells
This is where Spinach and Ricotta Stuffed Manicotti starts looking irresistible! Spoon or pipe the ricotta-spinach mixture into each cooked shell, making sure they’re filled from end to end. Arrange them in a single layer in the sauced baking dish, nestling them close together so they hold each other up as they bake.
Step 5: Top with More Sauce and Cheese
Pour the remaining 2 cups of marinara sauce over the filled pasta, making sure every shell is generously blanketed. Sprinkle the rest of the mozzarella cheese evenly across the top for that bubbly, golden finish. This step is what turns a simple pasta bake into a true showstopper.
Step 6: Bake Until Bubbly and Beautiful
Cover your dish with foil and bake for 30 minutes, allowing all the flavors to marry and the cheese to melt beautifully. Then, remove the foil and bake for another 10 minutes, just until the top is irresistibly golden and bubbly. Let your masterpiece rest for about 5 minutes before serving so everything sets up just right.
How to Serve Spinach and Ricotta Stuffed Manicotti
Garnishes
A handful of fresh basil leaves or a shower of chopped parsley adds a lovely pop of color and a hit of freshness. Finish with a sprinkle of extra Parmesan or a drizzle of good olive oil for that restaurant-worthy touch. These simple garnishes not only make your Spinach and Ricotta Stuffed Manicotti look fantastic, they also complement the flavors beautifully.
Side Dishes
This dish shines alongside a crisp green salad with a tangy vinaigrette or some roasted vegetables for extra color and nutrition. Don’t forget crusty garlic bread or warm Italian rolls to help you scoop up every bit of that amazing marinara sauce. These classic sides make the meal feel abundant and satisfying.
Creative Ways to Present
If you want to impress your guests or just shake things up, try baking individual servings in small ramekins or mini casserole dishes. For a family-style feast, bring the whole bubbling dish straight to the table and let everyone dig in. Spinach and Ricotta Stuffed Manicotti also look beautiful arranged in a spiral or stacked neatly for a more elegant presentation at dinner parties.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Spinach and Ricotta Stuffed Manicotti, you’re in luck—it keeps beautifully! Simply cover the baking dish tightly with foil or transfer the manicotti to an airtight container. Store in the fridge for up to 3 days and reheat as needed. The flavors deepen after a stint in the fridge, making leftovers just as crave-worthy as the first night.
Freezing
This recipe is perfect for making ahead—just assemble the dish as usual but stop before baking. Wrap tightly with foil and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed. You can also freeze fully baked portions and reheat for quick, comforting meals down the road.
Reheating
To reheat, simply cover with foil and place in a 350°F oven until heated through, about 20 to 25 minutes. For single servings, a microwave works beautifully—just cover and heat gently until warm. A splash of extra marinara helps keep everything moist and delicious as it reheats.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Simply sauté about 4 cups of fresh spinach until wilted, then chop and squeeze out any excess moisture. Fresh spinach delivers vibrant color and a fresher flavor in your Spinach and Ricotta Stuffed Manicotti.
What’s the easiest way to fill manicotti shells?
While a spoon works, a piping bag (or plastic bag with the corner snipped off) makes filling shells easier and less messy. Just pipe the filling gently into each side for perfectly stuffed manicotti every time.
Can I make Spinach and Ricotta Stuffed Manicotti gluten-free?
Yes, you can! Use your favorite gluten-free manicotti or large gluten-free pasta tubes. Everything else in the recipe stays the same, so you won’t miss any flavor or texture.
Can I add other cheeses or vegetables?
Feel free to experiment—fontina or provolone blend beautifully with the filling, and sautéed mushrooms or roasted red peppers can be folded in for a twist. Just be sure not to over-stuff the shells so they bake evenly.
How do I keep the manicotti shells from breaking while filling?
You’ll have the best luck if you cook the pasta just until al dente and handle it gently. If any shells tear, don’t worry; you can still fill them and tuck the seam side down in the baking dish—the sauce and cheese will hide any imperfections!
Final Thoughts
I hope you’re feeling inspired to try Spinach and Ricotta Stuffed Manicotti at home—there’s nothing quite like the joy of pulling this bubbling masterpiece out of the oven and sharing it with the people you love. Grab your apron and get ready for cheesy, saucy comfort at its very best!
Print
Spinach and Ricotta Stuffed Manicotti Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in this comforting Italian classic – Spinach and Ricotta Stuffed Manicotti. Tender manicotti shells are filled with a creamy mixture of ricotta cheese, spinach, and seasonings, then baked to perfection in marinara sauce and gooey mozzarella. A satisfying dish that’s sure to please the whole family.
Ingredients
Manicotti:
- 1 (8-ounce) box manicotti shells
Filling:
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 (10-ounce) package frozen chopped spinach (thawed and squeezed dry)
- 2 garlic cloves (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 3 cups marinara sauce (divided)
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook Manicotti: Cook the manicotti shells in salted boiling water until al dente, then drain and set aside.
- Prepare Filling: In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, salt, and pepper.
- Layer Dish: Spread 1 cup marinara sauce in a 9×13-inch baking dish. Fill manicotti with mixture and place in dish.
- Add Sauce and Cheese: Pour remaining marinara over shells, sprinkle with 1/2 cup mozzarella.
- Bake: Cover with foil, bake for 30 mins, then uncover and bake for 10 more minutes.
- Rest and Serve: Let it rest for 5 minutes before serving.
Notes
- For a richer flavor, add a pinch of nutmeg to the filling.
- You can also use fresh spinach—sauté 4 cups until wilted and chop before mixing.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed manicotti
- Calories: 340
- Sugar: 5g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
