Description
A classic Italian-American baked pasta dish featuring manicotti shells stuffed with a creamy mixture of ricotta cheese, spinach, and mozzarella, topped with marinara sauce and melted cheese for a comforting, crowd-pleasing meal.
Ingredients
Scale
Pasta
- 14 manicotti shells
Filling
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce and Topping
- 3 cups marinara sauce
- 1 tbsp olive oil (for greasing)
- 2 tbsp extra parmesan cheese for topping
- 1 cup additional mozzarella cheese for topping
Instructions
- Cook pasta shells: Cook 14 manicotti shells in salted boiling water until al dente. Drain, rinse with cool water, and lay them in a single layer to prevent sticking.
- Prepare filling: In a bowl, mix ricotta, thawed and squeezed spinach, 1 cup shredded mozzarella, 1/3 cup grated parmesan, egg, minced garlic, salt, and black pepper until smooth and well combined.
- Fill shells: Spoon the cheese and spinach mixture into a zip-top or piping bag and carefully fill each manicotti shell.
- Preheat and prep baking dish: Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil and spread 1 cup of marinara sauce evenly on the bottom.
- Assemble manicotti: Arrange the stuffed manicotti shells in a single layer on top of the marinara sauce in the baking dish. Pour the remaining 2 cups of marinara sauce evenly over the shells.
- Add toppings: Sprinkle 1 cup of mozzarella cheese and 2 tablespoons of parmesan cheese evenly over the top of the sauced manicotti.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes or until the cheese is melted, bubbly, and slightly golden.
Notes
- Make sure to squeeze the thawed spinach thoroughly to avoid excess water in the filling.
- Using a piping bag to fill the shells helps keep the filling neat and prevents tearing the pasta.
- Covering with foil initially keeps the dish moist, while baking uncovered at the end melts and browns the cheese.
- Can be prepared ahead by stuffing manicotti and assembling in the baking dish, then refrigerating before baking.
- Use freshly grated parmesan for better flavor and melting quality.
