If you love cozy Italian meals that feel like a warm hug, you are going to fall head over heels for this Spinach and Ricotta Stuffed Manicotti. This dish perfectly blends tender pasta tubes filled to the brim with a luscious ricotta and fresh spinach mixture, baked under a blanket of marinara and melted cheeses. It’s a comforting crowd-pleaser that’s as delightful to eat as it is to share with friends and family. Whether it’s a weeknight dinner or a special occasion, this recipe brings vibrant colors, fresh flavors, and rich textures to your table with every bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating this unforgettable Spinach and Ricotta Stuffed Manicotti. Each item lends something unique — from creamy ricotta’s silky texture to the bright pop of fresh spinach, the melty goodness of mozzarella, and the aromatic hints of garlic and Italian seasoning.
- Manicotti pasta shells: The perfect vessel to hold all that delicious filling without falling apart in the oven.
- Ricotta cheese: Creamy and mild, it’s the star ingredient that makes the filling rich and velvety.
- Fresh spinach: Adds vibrant green color and a fresh, earthy flavor that balances the cheese beautifully.
- Shredded mozzarella cheese: Melts to a gooey, golden topping that everyone loves.
- Grated Parmesan cheese: Brings a sharp, nutty depth that enhances every bite.
- Egg: Helps bind the filling ingredients together for a smooth, scoopable consistency.
- Garlic cloves: Infuses the filling with a fragrant punch to elevate the flavors.
- Italian seasoning: A fragrant mix of herbs that gives the dish its classic Italian aroma and taste.
- Salt and black pepper: Essential for seasoning to bring out all the natural flavors.
- Marinara sauce: A vibrant, tangy tomato sauce that keeps the dish moist and adds brightness.
- Olive oil: Used for sautéing the garlic and spinach, adding subtle richness.
How to Make Spinach and Ricotta Stuffed Manicotti
Step 1: Cook the Manicotti Shells
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and carefully cook the manicotti shells until they are al dente — tender but still firm to the bite. This step is crucial because you want the shells to hold their shape without becoming mushy once baked. Drain them gently and set aside to cool slightly before filling.
Step 2: Prepare the Spinach and Ricotta Filling
In a skillet, warm a small drizzle of olive oil over medium heat. Add minced garlic and sauté it just until fragrant, which takes about one minute—be careful not to burn it! Toss in the fresh spinach and cook until it wilts down and releases its moisture. Remove the pan from heat and let the spinach cool a bit, then squeeze out any excess water to avoid soggy filling. Transfer the spinach to a bowl and mix it with ricotta cheese, egg, Italian seasoning, salt, pepper, half the shredded mozzarella, and half the grated Parmesan. Stir everything together until smooth and well combined.
Step 3: Stuff the Manicotti Shells
Grab a spoon or a piping bag and carefully fill each manicotti shell with your luscious spinach and ricotta mixture. Take your time here to ensure each shell is generously stuffed but not overfilled, so they stay intact during baking.
Step 4: Assemble and Bake
Spoon a thin layer of marinara sauce onto the bottom of your baking dish to prevent sticking. Arrange the filled shells in a single layer over the sauce. Pour the remaining marinara sauce evenly over the manicotti, then sprinkle with the leftover mozzarella and Parmesan cheeses. Cover the dish tightly with foil to lock in moisture and bake for 25 minutes. After that, remove the foil and continue baking for another 10 minutes or until the cheese on top is beautifully bubbly and golden brown. Let the dish rest briefly before serving to allow the flavors to meld perfectly.
How to Serve Spinach and Ricotta Stuffed Manicotti
Garnishes
To make your Spinach and Ricotta Stuffed Manicotti truly shine, sprinkle some freshly chopped basil or a pinch of red pepper flakes on top right before serving. A handful of freshly grated Parmesan cheese adds an extra savory pop that guests will adore.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette or warm, crusty garlic bread to soak up every last bit of marinara. Roasted vegetables like zucchini or bell peppers also complement the richness beautifully and add a fresh, light contrast.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or bake the manicotti in a cast-iron skillet for a rustic look. You can also layer the filling and sauce in a deep casserole dish for a deconstructed lasagna vibe that’s equally delicious and easier to assemble.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spinach and Ricotta Stuffed Manicotti in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, making for an even tastier meal the next day!
Freezing
If you want to save some for later, you can freeze the stuffed manicotti before baking. Arrange the filled shells on a tray, freeze until solid, then transfer to a freezer-safe container. They’ll keep well for up to 2 months. When ready, bake from frozen, adding extra time to the cooking process.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to keep the manicotti moist, or microwave in short bursts until warmed through. Avoid overheating to preserve the creamy texture of the ricotta filling.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well—just be sure to thaw it fully and squeeze out all excess moisture before mixing it into the ricotta to avoid watery filling.
Is there a way to make this dish gluten-free?
Absolutely! Use gluten-free manicotti or tubular pasta shells available at specialty stores, and double-check that your marinara sauce is gluten-free too.
Can I add meat to the filling?
While this Spinach and Ricotta Stuffed Manicotti is traditionally vegetarian, cooked ground beef, sausage, or even shredded chicken can be mixed into the filling for a heartier dish.
How do I prevent the manicotti shells from breaking?
Cooking the shells just until al dente and letting them cool before filling helps prevent tearing. Handle them gently when stuffing and arranging in the dish.
What can I do to make the filling more flavorful?
Adding fresh herbs like basil or parsley, a pinch of nutmeg, or sautéed mushrooms to the ricotta mixture can boost flavor and add complexity to the dish.
Final Thoughts
If you are searching for a dish that combines comfort, elegance, and vibrant Italian flavors, you need to try making this Spinach and Ricotta Stuffed Manicotti. It’s one of those recipes that feels like a special occasion any night of the week. So gather your ingredients, roll up your sleeves, and prepare to impress your loved ones with a dish that’s as rewarding to cook as it is to savor.
Print
Spinach and Ricotta Stuffed Manicotti
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This classic Spinach and Ricotta Stuffed Manicotti is a comforting Italian baked pasta dish featuring tender manicotti shells filled with a creamy mixture of ricotta cheese, fresh spinach, and aromatic herbs. Topped with marinara sauce and melted mozzarella and Parmesan, it’s a perfect meal for family dinners or special occasions.
Ingredients
For the Pasta and Filling
- 12 manicotti pasta shells
- 15 ounces ricotta cheese
- 4 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For Assembly
- 2 cups marinara sauce
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the manicotti pasta shells according to the package directions until al dente. Drain and set aside to cool slightly so they can be handled.
- Sauté Spinach and Garlic: In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add fresh spinach and sauté until wilted. Remove from heat and allow to cool slightly.
- Prepare Filling: In a mixing bowl, combine ricotta cheese, sautéed spinach, egg, Italian seasoning, salt, pepper, half of the shredded mozzarella, and half of the grated Parmesan cheese. Stir until all ingredients are fully incorporated.
- Stuff Manicotti Shells: Carefully fill each manicotti shell with the spinach and ricotta mixture using a spoon or piping bag to avoid breaking the shells.
- Assemble Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheeses evenly on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and golden brown.
- Rest and Serve: Allow the manicotti to rest for a few minutes after baking to set before serving. Enjoy with a side salad or garlic bread for a complete meal.
Notes
- Add chopped fresh basil or a pinch of nutmeg to the ricotta mixture for extra flavor.
- Substitute spinach with kale or Swiss chard if preferred.
- Use part-skim ricotta and reduce the cheese topping to make the dish lighter.
- Consider adding sautéed mushrooms to the filling for additional texture and flavor.
- Serve with a fresh side salad or garlic bread to complement the meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
