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Spinach Manicotti

Spinach Manicotti
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Spinach Manicotti is a comforting and creamy vegetarian dish featuring pasta tubes filled with a luscious ricotta and fresh spinach mixture, baked in a rich marinara sauce, and topped with melted mozzarella and Parmesan. Perfect for weeknight meals or special occasions, this recipe is easy to prepare, family-friendly, and adaptable to various dietary needs.

Ingredients

Scale

Pasta

  • 12 manicotti shells

Cheese Filling

  • 15 oz ricotta cheese
  • 2 cups fresh spinach (cooked and drained)
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp Italian seasoning
  • 1/2 cup minced onion
  • 2 cloves garlic, minced
  • 2 tbsp olive oil (for sautéing)

Sauce & Topping

  • 4 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 tbsp olive oil (optional, for drizzling)
  • Fresh basil or chopped parsley, for garnish (optional)

Instructions

  1. Prepare the Pasta: Boil the manicotti shells in salted water until al dente, about 7-9 minutes. Drain and rinse under cold water to stop the cooking process. This keeps the shells flexible for stuffing without tearing.
  2. Cook the Spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and finely chopped onions, sautéing until fragrant and translucent. Add fresh spinach and cook until wilted. Remove from heat and let cool slightly. Drain any excess moisture thoroughly.
  3. Make the Filling: In a large bowl, combine the ricotta cheese, cooked spinach mixture, grated Parmesan cheese, egg, and Italian seasoning. Mix well until creamy and evenly incorporated, but not runny.
  4. Stuff the Manicotti: Using a spoon or piping bag, carefully fill each manicotti shell with the spinach and cheese filling. Be gentle to avoid breaking the pasta.
  5. Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the filled manicotti shells in a single layer. Cover with remaining marinara sauce, then sprinkle shredded mozzarella evenly on top. Tent with foil and bake for 15 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden brown on top.

Notes

  • Don’t overcook pasta—to ensure shells hold their shape when baked, slightly undercook them.
  • Drain spinach thoroughly to prevent watery filling and keep texture creamy.
  • Use fresh, high-quality ingredients such as fresh spinach and good cheeses for best flavor.
  • Fill shells evenly to guarantee uniform baking and texture.
  • Cover with foil during the first half of baking to avoid drying out; remove foil to brown cheese on top.

Nutrition

Keywords: Spinach Manicotti, vegetarian pasta, baked manicotti, ricotta spinach filling, Italian comfort food

Find it online: https://marysplate.com/spinach-manicotti/