If you’re craving cozy Italian comfort food, look no further than Spinach Manicotti. This classic baked pasta brings together pillowy shells, creamy cheeses, and earthy spinach, all baked beneath a blanket of bubbling marinara. Whether you’re celebrating with family or just need a weeknight win, Spinach Manicotti is guaranteed to deliver big flavor, irresistible textures, and that unmistakable “homemade with love” feeling every single time.
Ingredients You’ll Need
The beauty of Spinach Manicotti is in its simplicity: every ingredient is essential, each playing a starring role in building layers of flavor, creaminess, and color. Think vibrant greens, rich cheeses, and a luscious tomato sauce—the foundations of a true Italian-American classic!
- Manicotti shells (12): These large pasta tubes are sturdy enough to hold generous helpings of filling and become deliciously tender when baked.
- Olive oil (1 tablespoon): A drizzle helps keep the pasta from sticking—a small touch that makes assembly easy.
- Frozen spinach (10-ounce package, thawed and squeezed dry): Packed with color and savory flavor, this greens-by-the-handful ingredient ensures our filling is never bland.
- Ricotta cheese (15 ounces): Creamy, mild, and utterly essential for the signature filling’s texture.
- Mozzarella cheese (1 1/2 cups, shredded, divided): Melty goodness both inside the manicotti and bubbly on top after baking.
- Grated Parmesan cheese (1/2 cup): Adds a nutty, salty kick to balance the creamy ricotta.
- Large egg (1): Binds the cheeses and spinach together for a cohesive, scoopable filling.
- Garlic, minced (2 cloves): Infuses every bite with aromatic flavor—don’t skip it!
- Salt (1 teaspoon): Just the right amount to season the filling perfectly.
- Black pepper (1/2 teaspoon): A touch of pepper sharpens the flavors.
- Marinara sauce (3 cups): Rich and tangy tomato sauce wraps the manicotti in classic Italian comfort.
- Chopped fresh parsley (optional): For a pop of color and fresh, herbal brightness at the finish.
How to Make Spinach Manicotti
Step 1: Boil and Prepare the Pasta Shells
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil and cook the manicotti shells just until al dente, typically following your package directions. Once drained, lay the shells out in a single layer on a lightly oiled baking sheet—you’ll thank yourself later, as this simple move keeps them from sticking or tearing when it’s time to fill. Perfect pasta texture? You’ve already nailed it.
Step 2: Mix the Filling
In a large bowl, combine the thawed, well-drained spinach, ricotta, 1 cup of mozzarella, all the Parmesan, the egg, minced garlic, salt, and black pepper. Stir it all together until you’ve got a vibrant, creamy mixture flecked with green and ready for stuffing. Give it a little taste—this is where you can add a pinch more salt or a sprinkle of nutmeg if you’re feeling extra fancy!
Step 3: Fill the Manicotti Shells
Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish. Next, use a spoon or a piping bag to gently fill each manicotti shell with your spinach-ricotta mixture. Tuck them snugly into the saucy dish so they sit side-by-side like little stuffed boats, ready to soak up all the flavor.
Step 4: Top, Bake, and Finish
Pour the remaining marinara sauce evenly over the stuffed shells, making sure they’re all cozily nestled beneath the tomato blanket. Sprinkle everything with the rest of the mozzarella cheese—after baking, you’ll get that golden, melty top everyone loves. Cover the dish tightly with foil and bake for 25 minutes. Then, remove the foil and continue baking for another 10 to 15 minutes, until everything is bubbly and irresistible. Let the Spinach Manicotti rest for about 5 minutes before serving, so it sets up nicely and can be served in perfect, cheesy portions. A shower of fresh parsley seals the deal!
How to Serve Spinach Manicotti
Garnishes
To highlight the beauty of your Spinach Manicotti, scatter plenty of fresh-chopped parsley over the top right before serving. If you’re in the mood for something extra decadent, try a dusting of extra Parmesan, a few twists of black pepper, or a drizzle of really good olive oil. These small touches elevate each serving from “delicious” to “memorable.”
Side Dishes
Spinach Manicotti is hearty enough to shine solo, but it loves a little company! You can’t go wrong with a crisp, lemony green salad to cut through the richness, or some warm garlic bread for swiping up every last bit of marinara. Roasted vegetables, like zucchini or bell peppers, add color and balance alongside all that cheesy goodness.
Creative Ways to Present
If you’re feeding a crowd or want to make dinner feel special, try assembling the manicotti in individual ramekins for personal portions. Or arrange them in a circular spiral in your baking dish for a stunning visual. Garnish with basil leaves or edible flowers if you want to wow your guests, and don’t forget that classic red-and-white checkered napkin for Italian-American vibes!
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Manicotti stores beautifully, making it great for meal prep or next-day lunches. Just tuck any extra servings into an airtight container and refrigerate. The flavors meld and develop, so you might discover the leftovers are even more delicious the next day!
Freezing
If you want to prep Spinach Manicotti ahead, assemble the entire dish but stop before baking. Wrap it tightly with foil and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then bake as directed (add a few extra minutes if it’s still a little chilly in the center). You can also freeze cooked leftovers in portions for super easy grab-and-go dinners.
Reheating
For best results, reheat Spinach Manicotti covered in the oven at 350°F until hot and bubbling, about 15-20 minutes. Individual servings can be microwaved—just add a splash of water or extra sauce to keep things moist. Either way, you’ll be rewarded with perfectly gooey, revitalized pasta that tastes just like fresh.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just sauté about a pound of fresh spinach until wilted, squeeze out any excess moisture, then chop it finely before mixing it into your filling. The flavor is really vibrant and makes the dish feel extra special.
What’s the best way to fill manicotti shells without breaking them?
A piping bag (or a zip-top bag with the corner snipped off) is a game-changer for filling manicotti quickly and cleanly. If you don’t have one, a small spoon works too—just be gentle, and don’t overfill the shells to keep them intact.
Can I make Spinach Manicotti ahead of time?
Yes, you can assemble the entire dish up to a day before you plan to bake it! Just cover and refrigerate, then pop it straight into the oven when you’re ready. It’s a wonderful secret weapon for stress-free entertaining.
Is it possible to make this dish gluten-free?
Definitely—you can find gluten-free manicotti pasta at many grocery stores, or even adapt the filling for gluten-free lasagna noodles or cannelloni if that’s what you have on hand. The flavors and gooey cheese work just as well!
How do I keep the manicotti from getting soggy?
Drain your spinach thoroughly (squeezing out as much moisture as possible) and cook the pasta just until al dente. Avoid oversaucing—just enough to cover the shells—and be sure to let the baked manicotti rest briefly before serving to keep everything beautifully structured.
Final Thoughts
Whether it’s a lively family gathering or just a quiet night craving comfort food, Spinach Manicotti brings warmth, flavor, and a little Italian magic to your table. It’s easy, satisfying, and always a crowd-pleaser—so gather your ingredients, invite someone you love to help, and give this classic dish a spot in your dinner rotation. Enjoy every bite!
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Spinach Manicotti Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delicious and comforting Spinach Manicotti recipe that is perfect for a family dinner. These stuffed pasta shells are filled with a creamy spinach and cheese mixture, baked in marinara sauce, and topped with melty mozzarella.
Ingredients
Manicotti Filling:
- 12 manicotti shells
- 1 tablespoon olive oil
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other ingredients:
- 3 cups marinara sauce
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven and cook manicotti: Preheat the oven to 375°F (190°C). Boil manicotti shells until al dente, then drain and set aside.
- Prepare the filling: In a bowl, mix spinach, ricotta, 1 cup mozzarella, Parmesan, egg, garlic, salt, and pepper.
- Assemble: Spread marinara on a baking dish. Fill manicotti with spinach-ricotta mixture, place in the dish, cover with sauce and mozzarella.
- Bake: Cover with foil and bake for 25 minutes, then uncover and bake for 10-15 minutes more.
- Serve: Rest for 5 minutes, garnish with parsley, and serve.
Notes
- This dish can be prepared ahead and refrigerated.
- Add a pinch of nutmeg for extra flavor in the filling.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg
