Name: Spinach and Ricotta Stuffed Manicotti
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 15 manicotti shells; 2 cups ricotta cheese; 1 10-ounce package frozen chopped spinach, thawed and drained; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 cups marinara sauce; 1 tablespoon olive oil; 2 tablespoons chopped fresh basil or parsley (optional, for garnish)

Spinach and Ricotta Stuffed Manicotti is the kind of comfort food that feels like a warm hug from Nonna’s kitchen. Tender manicotti pasta tubes are filled with a creamy, cheesy spinach mixture, then baked until bubbly under a layer of seasoned tomato sauce and melted mozzarella. It’s a dish that turns any evening into something special, even if you’re just dining at your own kitchen table.

This dish has the heart of traditional Italian cooking with just the right amount of indulgence. It’s meatless but never lacking in flavor, thanks to the richness of ricotta, the earthy notes of spinach, and a kiss of garlic. Whether you’re cooking for guests, prepping a cozy weeknight dinner, or bringing something impressive to a potluck, this stuffed manicotti delivers every time.

Why You’ll Love This Spinach and Ricotta Stuffed Manicotti

If you’re someone who loves lasagna but doesn’t want the layering hassle, manicotti is your shortcut to cheesy bliss. It’s easier to assemble and every bite is like a mini lasagna roll. The filling is velvety and rich without being too heavy, and the whole dish holds up beautifully for leftovers the next day. Plus, it freezes well, making it a perfect make-ahead option.

Do I Need to Cook the Manicotti Shells First?

Great question! While traditional recipes often call for boiling manicotti before stuffing, you can skip this step by using oven-ready manicotti or soaking the pasta in warm water for about 30 minutes. This keeps them pliable without the risk of tearing and cuts down on prep time. Either method works beautifully depending on what you have on hand.

Ingredients for the Spinach and Ricotta Stuffed Manicotti

The beauty of this recipe lies in its simplicity. A handful of quality ingredients come together to make something truly delicious. The filling is creamy and flavorful, while the sauce and cheese blanket everything in Italian-style comfort.

Manicotti shells
Ricotta cheese
Frozen chopped spinach
Mozzarella cheese
Parmesan cheese
Egg
Garlic
Salt and black pepper
Marinara sauce
Olive oil
Fresh basil or parsley (optional for garnish)

Spinach and Ricotta Stuffed Manicotti (1)

How To Make the Spinach and Ricotta Stuffed Manicotti

Step 1: Prep the Filling

In a large mixing bowl, combine the ricotta cheese, thawed and drained spinach, egg, minced garlic, Parmesan, a pinch of salt, and pepper. Stir everything until it’s creamy and well-blended.

Step 2: Fill the Shells

If you’re using uncooked manicotti, soak them in warm water for 30 minutes until flexible. Then, use a piping bag or a zip-top bag with the corner cut off to fill each shell with the ricotta-spinach mixture.

Step 3: Assemble the Dish

Spread half of the marinara sauce on the bottom of a greased baking dish. Lay the filled manicotti in a single layer, then top with the remaining sauce. Sprinkle shredded mozzarella generously over the top.

Step 4: Bake to Bubbly Perfection

Cover with foil and bake at 375°F for 30 minutes. Uncover and bake for another 10-15 minutes until the cheese is golden and bubbling.

Step 5: Garnish and Serve

Let it rest for 5 minutes, then sprinkle with fresh herbs like basil or parsley before serving.

How to Serve and Store Spinach and Ricotta Stuffed Manicotti

This dish makes enough to comfortably feed 5 to 6 people, depending on portion size. It pairs perfectly with a fresh green salad and some crusty bread to mop up all that rich marinara.

Leftovers will keep in the refrigerator for up to 4 days. Just reheat covered in the oven or microwave until warm. You can also freeze the assembled unbaked manicotti for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.

What to Serve With Spinach and Ricotta Stuffed Manicotti?

Garlic Bread with Herbed Butter

A golden crust and soft interior make garlic bread an ideal match to soak up the saucy goodness.

Classic Caesar Salad

The crisp romaine and tangy dressing provide a refreshing contrast to the cheesy richness.

Roasted Broccoli or Green Beans

Adding a roasted veggie side keeps the meal balanced and wholesome.

Tomato Cucumber Salad

Bright and tangy, this salad offers a cool, juicy bite that lightens the meal.

White Wine like Pinot Grigio

If you’re sipping wine, a chilled white with citrusy notes pairs beautifully.

Bruschetta with Tomato and Basil

A flavorful starter that sets the tone for an Italian-inspired dinner.

Antipasto Skewers

Layer mozzarella, olives, cherry tomatoes, and salami for a fun finger-food option.

Want More Pasta Ideas with a Twist?

If you love this Spinach and Ricotta Stuffed Manicotti, you’ll definitely want to check out these cozy pasta favorites:

Creamy Beef and Shells Recipe for a quick weeknight classic.
Stovetop Creamy Ground Beef Pasta when you need one-pot comfort.
Cheesy Baked Tortellini with Meat Sauce to satisfy every cheese lover.
Creamy Ground Beef Alfredo Pasta for something hearty and rich.
Cheesesteak Tortellini in Rich Provolone Sauce for a fusion twist that hits all the right notes.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you try it with a different cheese or maybe add mushrooms to the filling? I love hearing your twists and questions, so don’t be shy!

Explore beautifully curated comfort meals and healthy dinner ideas on Mia Recipes on Pinterest and discover your next favorite bite!