Description
This comforting Spinach and Ricotta Stuffed Manicotti recipe features tender pasta shells filled with a creamy mixture of ricotta cheese, spinach, and seasonings, baked in a rich marinara sauce topped with melted mozzarella and parmesan. Perfect for a family dinner, this dish combines classic Italian flavors with a satisfying cheesy finish.
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: Boil manicotti shells according to package directions until al dente. Drain carefully and lay them on parchment paper to prevent sticking.
- Prepare the filling: In a large bowl, combine ricotta cheese, thawed and drained spinach, 1 1/2 cups shredded mozzarella, 1/4 cup grated parmesan, egg, minced garlic, salt, and black pepper. Mix well until fully incorporated.
- Fill the shells: Transfer the filling mixture into a piping bag or a zip-top plastic bag with a corner snipped off. Gently pipe the filling into each manicotti shell, ensuring they are fully filled.
- Assemble in baking dish: Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish. Place the filled manicotti shells over the sauce in a single layer.
- Add sauce and cheese topping: 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.
- Bake covered: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes to allow the filling to warm through and the flavors to meld.
- Finish baking uncovered: Remove the foil and bake for an additional 10 minutes until the cheese topping is bubbly, golden, and lightly browned.
- Garnish and serve: Allow to cool slightly before garnishing with fresh basil or parsley if desired. Serve warm and enjoy!
Notes
- Ensure the spinach is thoroughly squeezed dry to prevent excess moisture in the filling.
- Use parchment paper or a clean kitchen towel to avoid sticking when draining pasta.
- You can prepare this dish a day ahead; assemble and refrigerate, then bake shortly before serving.
- For a richer flavor, add a pinch of nutmeg to the filling mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
