Hey there, pasta lovers! If you're craving something incredibly comforting and deliciously cheesy, this Spinach Ricotta Stuffed Manicotti Recipe is exactly what your dinner table needs. I've been making this Italian stuffed pasta bake for years, and it never fails to bring smiles to my family's faces.
This Spinach Ricotta Stuffed Manicotti Recipe combines creamy ricotta cheese with fresh spinach, all tucked into tender pasta shells and topped with bubbling mozzarella. Trust me, once you master this Spinach Ricotta Stuffed Manicotti Recipe, you'll have a go-to dish that's perfect for busy weeknights or special occasions. The best part? This Spinach Ricotta Stuffed Manicotti Recipe is surprisingly simple to make!
Why This Italian Pasta Masterpiece Will Become Your Favorite
This classic baked manicotti has been winning hearts in Italian kitchens for generations, and there's a good reason why. The combination of creamy spinach ricotta filling nestled in tender pasta creates the ultimate comfort food experience that satisfies even the pickiest eaters. What makes this Spinach Ricotta Stuffed Manicotti Recipe special is how it transforms simple ingredients into something truly extraordinary.
The beauty of this vegetarian pasta dinner lies in its versatility ; you can prepare it ahead of time, freeze portions for later, or customize the filling to suit your family's preferences. This Spinach Ricotta Stuffed Manicotti Recipe pairs wonderfully with a crisp Caesar salad or some garlic bread for a complete Italian feast. The rich marinara sauce and melted cheese create layers of flavor that make every bite absolutely irresistible.
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Ingredients
- Manicotti shells
- Marinara sauce
- Shredded mozzarella cheese
- Grated Parmesan cheese
Creamy Spinach Ricotta Filling:
- Ricotta cheese
- Frozen spinach
- Large egg
- Garlic cloves
- Italian seasoning
- Salt
- Black pepper
Additional Flavor Enhancers:
- Fresh basil leaves
- Olive oil
- Small onion
See recipe card for quantities.
Instructions
Prepare Your Filling
- Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish.
- Squeeze excess water from thawed spinach using a clean kitchen towel.
- In a large bowl, combine ricotta cheese, drained spinach, egg, minced garlic, Italian seasoning, salt, and pepper.
- Mix until well combined and set aside.
Cook the Pasta Shells
- Bring a large pot of salted water to boil.
- Cook manicotti shells according to package directions until al dente (usually 7-8 minutes).
- Drain carefully and rinse with cool water to prevent sticking.
- Pat shells dry with paper towels.
Stuff and Assemble
- Spread ½ cup marinara sauce on the bottom of your prepared baking dish.
- Using a spoon or piping bag, carefully fill each manicotti shell with the ricotta mixture.
- Arrange stuffed shells in the baking dish.
- Top with remaining marinara sauce and sprinkle with mozzarella and Parmesan cheese.
Bake to Perfection
- Garnish with fresh basil and serve hot with extra sauce on the side.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake an additional 10-15 minutes until cheese is golden and bubbly.
- Let rest for 5 minutes before serving.
Expert Cooking Tips
- Creating the perfect Spinach Ricotta Stuffed Manicotti Recipe requires a few insider tricks that make all the difference.
Pasta Handling Secrets
- Don't overcook the manicotti shells ; they'll continue cooking in the oven
- Rinse cooked shells immediately with cold water to stop the cooking process
- Handle shells gently when stuffing to prevent tears
Filling Mastery
- Always squeeze spinach completely dry to prevent watery filling
- Let the ricotta mixture rest for 15 minutes before stuffing for better consistency
- Use a piping bag or large spoon for easier, neater filling
Sauce and Cheese Tips
- Use quality marinara sauce for the best flavor
- Don't skip the bottom layer of sauce ; it prevents sticking
- Fresh mozzarella creates a creamier texture than pre-shredded
Recipe Variations & Substitutions
- This versatile Spinach Ricotta Stuffed Manicotti Recipe adapts beautifully to different dietary needs and flavor preferences.
Protein Additions
- Transform your vegetarian pasta dinner by adding cooked Italian sausage, ground turkey, or shredded chicken to the ricotta filling. For a seafood twist, try adding cooked crab meat or chopped shrimp.
Vegetable Variations
- Replace spinach with sautéed mushrooms, roasted red peppers, or sun-dried tomatoes. You can also add finely diced zucchini or bell peppers to the filling for extra nutrition and color.
Cheese Alternatives
- Use cottage cheese instead of ricotta for a lighter version
- Add cream cheese for extra richness
- Try goat cheese for a tangy flavor profile
- Mix in sharp cheddar for more intense flavor
Dietary Modifications
- Vegan Version: Replace ricotta with cashew cream or vegan ricotta, use plant-based cheese, and skip the egg. Gluten-Free: Substitute with gluten-free manicotti shells or use large shells instead. Low-Carb: Replace pasta with hollowed-out zucchini boats or bell peppers.
Equipment Recommendations
Having the right tools makes preparing this Spinach Ricotta Stuffed Manicotti Recipe much easier and more enjoyable.
- 9x13 inch baking dish ; glass or ceramic works best for even heating
- Large stockpot for cooking pasta shells without overcrowding
- Fine-mesh strainer for draining pasta and spinach thoroughly
- Large mixing bowl for combining filling ingredients
- Piping bag or large spoon for stuffing shells neatly
- Aluminum foil for covering during initial baking phase
- Sharp knife for mincing garlic and chopping herbs
Storage & Meal Prep Tips
- This Spinach Ricotta Stuffed Manicotti Recipe is perfect for meal planning and makes excellent leftovers.
Refrigerator Storage
- Store leftover baked manicotti covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F oven for 15-20 minutes.
Freezer Instructions
- Before Baking: Assemble the dish completely, cover tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. After Baking: Cool completely, wrap well, and freeze for up to 2 months. Thaw and reheat in the oven until heated through.
Make-Ahead Tips
- Prepare the filling up to 2 days in advance and stuff shells the morning of serving. This saves time and allows flavors to meld beautifully.
Grandma's Secret That Changes Everything
Want to know the family secret that takes this Spinach Ricotta Stuffed Manicotti Recipe from good to absolutely incredible? My Italian grandmother always added a tablespoon of heavy cream to her ricotta mixture, creating the most luxuriously smooth and creamy filling you've ever tasted. This simple addition transforms the texture completely, making each bite melt in your mouth.
The second secret involves the sauce layering technique. Instead of just spreading sauce on top, she would thin a small amount of marinara with pasta water and drizzle it between the stuffed shells. This ensures every inch of the Spinach Ricotta Stuffed Manicotti Recipe stays perfectly moist during baking and prevents any dry spots that can sometimes occur with stuffed pasta dishes.
FAQ
Do you have to boil manicotti before stuffing?
Yes, you should boil manicotti shells until al dente before stuffing. This partially cooks the pasta so it finishes cooking perfectly in the oven. For this Spinach Ricotta Stuffed Manicotti Recipe, cook shells for about 7-8 minutes, drain well, and stuff while slightly warm for easier handling.
What is the trick to filling manicotti?
The best trick for filling manicotti is using a piping bag or large spoon to gently push the filling into one end while supporting the shell. Work slowly and don't overstuff. For this Spinach Ricotta Stuffed Manicotti Recipe, the filling should be thick enough to hold its shape but not so thick that it tears the shells.
What are some common mistakes when making manicotti?
Common mistakes include overcooking the pasta shells, not draining spinach thoroughly, overstuffing the shells, and not using enough sauce on the bottom of the dish. These errors can make your Spinach Ricotta Stuffed Manicotti Recipe soggy, torn, or dried out during baking.
Do you put egg in manicotti filling?
Yes, adding one egg to the ricotta filling helps bind all ingredients together and creates a firmer texture when baked. The egg prevents the filling from being too loose and helps maintain the shape of your Spinach Ricotta Stuffed Manicotti Recipe during cooking.
Perfect Pasta Pairings
This incredible Spinach Ricotta Stuffed Manicotti Recipe deserves to be part of a memorable meal, and I have two fantastic recipes that complement it beautifully. The rich, cheesy flavors of this Italian stuffed pasta bake pair wonderfully with lighter, fresher dishes that balance the meal perfectly.
Consider serving our Ham and Cheese Pasta Salad Recipe as a delightful side dish ; its tangy dressing and crisp vegetables provide a refreshing contrast to the creamy Spinach Ricotta Stuffed Manicotti Recipe. For those seeking something even lighter, the Blueberry Walnut Salad Recipe offers a sweet and crunchy element that cleanses the palate between bites of this indulgent pasta dish. These combinations create a well-rounded dining experience that showcases this amazing Spinach Ricotta Stuffed Manicotti Recipe as the star while providing variety and balance to your meal.
With love from my kitchen to yours,
By Lisa Johnson ✨
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Pairing
These are my favorite dishes to serve with Spinach Ricotta Stuffed Manicotti Recipe
Spinach Ricotta Stuffed Manicotti Recipe
Equipment
- 1 9x13 inch baking dish Glass or ceramic, for even heating
- 1 Large stockpot For boiling pasta
- 1 Fine-mesh strainer For draining spinach and pasta
- 1 Large mixing bowl For ricotta filling
- 1 Piping bag or large spoon For stuffing manicotti
- 1 Aluminum foil To cover during baking
- 1 Sharp knife For garlic and onion
Ingredients
- 12 pieces manicotti shells Sturdy, won’t break easily
- 2 cups marinara sauce Plus extra for serving
- 1 cup mozzarella cheese Shredded
- ½ cup parmesan cheese Grated
- 15 oz ricotta cheese Whole milk works best
- 10 oz frozen spinach Thawed and drained
- 1 large egg To bind filling
- 2 cloves garlic Minced
- 1 teaspoon Italian seasoning Dried
- ½ teaspoon salt To taste
- ¼ teaspoon black pepper Fresh ground
- 2 tablespoon olive oil For sautéing
- 1 small onion Finely diced
- handful fresh basil leaves For garnish
Instructions
- Preheat oven to 375°F and grease dish.
- Mix ricotta, spinach, egg, garlic, Italian seasoning, salt, and pepper.
- Boil manicotti shells until al dente.
- Rinse and pat shells dry.
- Spread sauce on bottom of baking dish.
- Stuff shells with ricotta filling.
- Arrange in dish, top with sauce and cheeses.
- Cover with foil and bake 25 minutes.
- Remove foil, bake 10–15 minutes more.
- Rest 5 minutes, garnish with basil, and serve hot.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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