Description
This Spinach and Ricotta Stuffed Manicotti recipe is a classic Italian comfort food featuring creamy ricotta, tender pasta, and marinara baked to perfection. It’s an easy vegetarian dinner that’s freezer-friendly and packed with flavor.
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)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, mix ricotta cheese, drained spinach, egg, minced garlic, Parmesan, salt, and pepper until fully combined.
3. Soak manicotti shells in warm water for 30 minutes or cook according to package instructions until pliable.
4. Fill each manicotti shell with the ricotta-spinach mixture using a piping bag or zip-top bag.
5. Spread half the marinara sauce on the bottom of the baking dish, arrange the filled manicotti in a single layer.
6. Pour the remaining marinara sauce over the manicotti and top with shredded mozzarella cheese.
7. Cover with foil and bake for 30 minutes, then uncover and bake for another 10–15 minutes until bubbly and golden.
8. Let the dish rest for 5 minutes before garnishing with chopped basil or parsley.
9. Serve warm with your favorite sides.
Notes
Always drain the spinach well to prevent excess moisture in the filling.
Using a piping bag makes filling the manicotti much easier and cleaner.
You can prep this dish ahead and refrigerate or freeze it before baking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg