Get ready to fall in love with the ultimate comfort food: Spinach and Ricotta Stuffed Manicotti. This classic Italian-American dish features tender pasta tubes filled with a creamy, flavorful blend of ricotta cheese and spinach, all baked in a rich marinara sauce and topped with bubbling, golden mozzarella. It’s a restaurant-quality meal that’s surprisingly easy to make right in your own kitchen. Perfect for a cozy family dinner or impressing guests, this recipe is a guaranteed crowd-pleaser.
Why You’ll Love This Spinach and Ricotta Stuffed Manicotti
This isn’t just another pasta dish; it’s an experience. It’s the kind of meal that brings everyone to the table, creating memories with every cheesy bite.
- Incredibly Flavorful: The combination of creamy ricotta, earthy spinach, savory Parmesan, and bright marinara is simply divine.
- Surprisingly Simple: While it looks impressive, the steps are straightforward and easy to follow. We even have a no-mess trick for filling the shells!
- Perfect for Any Occasion: It’s elegant enough for a special dinner but comforting enough for a weekly family meal.
- Make-Ahead Friendly: You can assemble this dish ahead of time, making it a fantastic option for stress-free entertaining.
The Key Ingredients for Perfect Stuffed Manicotti
The magic of this dish lies in using simple, high-quality ingredients. Here’s what you’ll need to create the perfect filling, sauce, and topping.
For the Manicotti and Filling
- Manicotti Shells: You’ll need one box of large tube-shaped pasta. Cook them just until al dente to prevent tearing.
- Whole Milk Ricotta Cheese: This is the star of the filling. Whole milk ricotta provides the creamiest, richest texture.
- Frozen Chopped Spinach: Be sure to thaw it and squeeze out all the excess water. This is crucial for a thick, creamy filling.
- Parmesan Cheese: Freshly grated Parmesan adds a nutty, salty depth of flavor that complements the ricotta perfectly.
- Egg: One large egg acts as a binder, helping the filling hold its shape while baking.
- Garlic and Seasoning: Freshly minced garlic, salt, black pepper, and a pinch of nutmeg elevate the filling from good to great.
For the Sauce and Topping
- Marinara Sauce: A good quality store-bought marinara sauce works beautifully and saves time. Choose your favorite brand!
- Shredded Mozzarella Cheese: For that irresistible, cheesy pull. Low-moisture, whole milk mozzarella melts best.
- Fresh Parsley: A sprinkle of fresh parsley at the end adds a touch of color and freshness.
How to Make Spinach and Ricotta Stuffed Manicotti: A Step-by-Step Guide
Follow these simple steps to create a flawless baked manicotti that will have everyone asking for seconds. We’ve broken it down to ensure it’s easy and enjoyable.
Step 1: Prepare the Pasta
Start by cooking the manicotti shells in a large pot of salted, boiling water. Cook them for 1-2 minutes less than the package directions, until they are al dente. They should be firm enough to handle without tearing. Drain the pasta carefully and rinse with cool water to stop the cooking process. Lay the shells in a single layer on a baking sheet to prevent them from sticking together.
Step 2: Make the Ricotta Filling
In a large bowl, combine the whole milk ricotta, thawed and thoroughly squeezed spinach, grated Parmesan, egg, minced garlic, salt, pepper, and nutmeg. Mix everything together until it’s well combined. Take a moment to taste the filling and adjust the seasoning if needed—it should be flavorful on its own.
Step 3: Stuff the Manicotti Shells (The Easy Way!)
Here’s the pro tip for stuffing the shells without any mess: use a piping bag or a large zip-top bag with the corner snipped off. Fill the bag with the ricotta mixture and simply pipe the filling into each cooked manicotti shell. This method is fast, clean, and ensures each shell is perfectly filled.
Step 4: Assemble the Casserole
Spread a layer of marinara sauce (about 1.5 cups) evenly over the bottom of a 9×13 inch baking dish. This prevents the pasta from sticking. Arrange the stuffed manicotti shells in a single layer over the sauce. Pour the remaining marinara sauce over the top of the shells, ensuring they are all covered. Sprinkle the shredded mozzarella cheese evenly over the sauce.
Step 5: Bake to Perfection
Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Then, remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top. Let the manicotti rest for 10 minutes before serving. This allows it to set up, making it easier to serve. Garnish with fresh parsley.
Expert Tips for the Best Manicotti
A few simple tricks can take your Spinach and Ricotta Stuffed Manicotti from great to unforgettable.
- Don’t Overcook the Pasta: Cooking the shells just to al dente is key. They will finish cooking in the oven, and this prevents them from becoming mushy.
- Squeeze That Spinach: Excess water in the spinach is the number one cause of a runny filling. Squeeze out as much liquid as you possibly can for the creamiest result.
- Season Generously: Don’t be shy with the salt, pepper, and garlic. The cheese and pasta need a good amount of seasoning to truly shine.
- Try a Different Sauce: While classic marinara is delicious, you can switch things up with a creamy white garlic sauce for a different flavor profile.
Variations and Substitutions
This recipe is wonderfully versatile. Feel free to add your own twist!
- Add Some Protein: Mix in a pound of cooked and crumbled Italian sausage or ground beef into your marinara sauce for a heartier meal.
- Switch Up the Cheeses: Try adding some provolone to the mozzarella topping for a sharper flavor, or use Asiago in the filling instead of Parmesan.
- Fresh Herbs: Add fresh chopped basil or oregano to the ricotta filling for an extra layer of Italian flavor. For another delicious baked pasta idea, check out this seafood lasagna recipe.
Make-Ahead and Freezing Instructions
This Spinach and Ricotta Stuffed Manicotti is a perfect make-ahead meal. To prepare in advance, assemble the entire dish as directed but do not bake it. Cover tightly with foil and refrigerate for up to 24 hours. When you’re ready to eat, bake as directed, adding 10-15 minutes to the initial covered baking time.
To freeze, assemble the dish in a freezer-safe baking pan. Cover tightly with plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
What to Serve with Stuffed Manicotti
This dish is a complete meal on its own, but it pairs beautifully with a few simple sides. A crisp green salad with a simple vinaigrette is a refreshing contrast to the rich pasta. Of course, you can never go wrong with warm garlic bread or a loaf of crusty homemade white bread for soaking up any extra sauce.
Frequently Asked Questions
Absolutely! You can assemble the entire dish, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time since it will be starting from cold.
The key to preventing watery manicotti is to thoroughly squeeze all the excess moisture from the thawed frozen spinach. Any water left in the spinach will release during baking and make the filling runny. Squeeze it with your hands or in a clean kitchen towel until it’s as dry as possible.
Yes, you should always cook manicotti shells before stuffing. Cook them for 1-2 minutes less than the package directions (al dente) so they are pliable enough to stuff but firm enough to not tear. They will finish cooking in the oven.
While often used interchangeably, there is a technical difference. Manicotti are pre-formed pasta tubes with ridges, whereas cannelloni are smooth tubes, often made from sheets of fresh pasta that are rolled around a filling.
The easiest and cleanest way to stuff manicotti shells is to use a piping bag or a large zip-top plastic bag. Simply fill the bag with the ricotta mixture, snip off a corner, and pipe the filling directly into each shell.
The Best Spinach and Ricotta Stuffed Manicotti Recipe
Spinach and Ricotta Stuffed Manicotti (The Ultimate Cheesy Recipe)
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Cook manicotti shells in salted boiling water for 1-2 minutes less than package directions. Drain carefully and arrange in a single layer on a baking sheet to prevent sticking.
- In a large bowl, combine ricotta cheese, squeezed dry spinach, Parmesan cheese, egg, minced garlic, salt, pepper, and nutmeg. Mix until well combined.
- Transfer the ricotta mixture to a piping bag or a large zip-top bag with the corner cut off. Pipe the filling into each cooked manicotti shell.
- Spread about 1.5 cups of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange the stuffed manicotti on top of the sauce in a single layer. Pour the remaining sauce over the shells, then sprinkle evenly with shredded mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the sauce is bubbly and the cheese is golden. Let stand for 10 minutes before garnishing with fresh parsley and serving.
Notes
Don't Overcook the Pasta: The pasta will finish cooking in the oven, so boiling it al dente is crucial to avoid a mushy final dish.
Rest Before Serving: Letting the manicotti sit for 10 minutes after baking allows it to set, making for cleaner slices and easier serving.
Share Your Creation!
We are so excited for you to try this Spinach and Ricotta Stuffed Manicotti recipe. It’s a true labor of love that we know your family will adore. If you make it, please leave a comment below and let us know how it turned out! Don’t forget to share your beautiful creations on Pinterest!
