Spinach Ricotta Stuffed Manicotti Recipe

Creamy baked manicotti stuffed with ricotta cheese, spinach, and Italian herbs, topped with marinara, mozzarella, and parmesan for the ultimate homemade comfort food.

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Course: Dinner, Main Course, Pasta

Cuisine: Italian, Vegetarian

Prep Time: 20

Cook Time: 40

Make-Ahead Prep: 15

Total Time: 1 15

Servings: servings

Calories: 420kcal

Cost: $12

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.

Nutrition