If you are craving a comforting, Italian-inspired pasta dish that feels like a warm hug from your favorite nonna, look no further than this Spinach and Ricotta Stuffed Manicotti. It combines the creamy, dreamy ricotta with fresh spinach and a medley of cheeses all wrapped inside tender tubes of manicotti pasta. Finished with a rich marinara sauce and baked until bubbly and golden, this dish is a beautiful balance of flavors and textures that will quickly become a household favorite. Whether it’s a family dinner or a special occasion, this Spinach and Ricotta Stuffed Manicotti will delight every bite with its wholesome goodness and satisfying richness.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the key to making a delicious Spinach and Ricotta Stuffed Manicotti. Each item plays an essential role in building layers of flavor, texture, and color, creating a dish that’s as vibrant visually as it is on the palate.
- 12 manicotti pasta shells: Tubular pasta perfect for stuffing that becomes tender yet sturdy after boiling.
- 2 cups ricotta cheese: The creamy base for the filling, adding richness and a mild tang.
- 1 cup shredded mozzarella cheese: Half is incorporated inside and half sprinkled on top for melty, stretchy goodness.
- 1/2 cup grated Parmesan cheese: Provides savory, nutty sharpness that complements the ricotta.
- 2 cups fresh spinach (chopped): Adds a fresh, earthy brightness and a beautiful deep green color.
- 1 large egg: Acts as a binder to keep the filling perfectly cohesive.
- 2 cloves garlic (minced): Brings aromatic depth and warmth to the filling.
- 1 teaspoon dried Italian seasoning: A blend that infuses the mixture with classic herbaceous notes.
- 1/4 teaspoon crushed red pepper flakes (optional): Adds a subtle kick of heat if you like a touch of spice.
- 3 cups marinara sauce: The luscious sauce that bathes the manicotti, keeping each bite moist and flavorful.
- 2 tablespoons olive oil: Drizzled on top to enrich and help achieve a lovely golden finish.
- Salt and black pepper to taste: Essential seasonings that enhance all the other flavors.
- Fresh basil leaves for garnish (optional): A fresh herbal finish that brings a pop of color and fragrance.
How to Make Spinach and Ricotta Stuffed Manicotti
Step 1: Prepare the Pasta Shells
Start by heating your oven to 375°F (190°C). Boil the manicotti shells in salted water just until al dente—cooked but still firm enough to hold the filling without breaking. Once done, drain carefully and allow them to cool slightly so they’re easier to handle when filling.
Step 2: Make the Ricotta and Spinach Filling
In a large bowl, mix ricotta, half of the mozzarella cheese, Parmesan, chopped spinach, minced garlic, the egg, Italian seasoning, and if you like a little heat, add crushed red pepper flakes. Season generously with salt and pepper. Blend everything until you have a smooth, creamy filling packed with flavors and a hint of greenery.
Step 3: Stuff the Manicotti
Using a spoon or a piping bag for more precision, carefully fill each manicotti shell with your spinach and ricotta mixture. Be gentle to avoid tearing the shells. This is such a joyful step because you can see and smell the lovely combination coming together.
Step 4: Assemble and Bake
Spread one cup of marinara sauce on the bottom of a baking dish to prevent sticking and add flavor from beneath. Arrange the stuffed manicotti in a single layer on the sauce. Pour the remaining marinara sauce evenly over the shells. Sprinkle with the remaining mozzarella cheese, then drizzle with olive oil. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes to achieve a golden, bubbly top. Allow the dish to rest for 5 minutes before serving for optimal flavor melding.
How to Serve Spinach and Ricotta Stuffed Manicotti
Garnishes
Fresh basil leaves are an effortless and classic way to brighten your Spinach and Ricotta Stuffed Manicotti. Their vibrant green color and aromatic presence make each serving look inviting and smell heavenly. For an extra touch, a light sprinkle of extra Parmesan right before serving never hurts either.
Side Dishes
This hearty baked dish pairs beautifully with lighter, fresh sides to balance out the creaminess. A crisp green salad tossed with lemon vinaigrette or a basket of garlic bread with golden, crunchy edges complements the pasta superbly. Roasted vegetables can also add warmth and texture alongside.
Creative Ways to Present
For a special dinner, serve your Spinach and Ricotta Stuffed Manicotti on individual plates with tomato sauce artistically swirled around the edges. You can also experiment by layering the manicotti in a casserole dish with alternating layers of sauce and cheese for a lasagna-style presentation. Don’t forget little garnishes such as microgreens or edible flowers to truly wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply cover and refrigerate them in an airtight container. They will stay fresh for up to 3 days. The flavors actually become even more developed the next day, making for a fantastic second meal.
Freezing
Spinach and Ricotta Stuffed Manicotti freezes wonderfully. Place the baked dish in a freezer-safe container or wrap tightly with foil and plastic wrap. It can be stored for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To bring your leftovers back to life, reheat gently in the oven at 350°F (175°C), covered with foil to keep moisture in, for about 20 minutes or until warmed through. You can also microwave individual portions, but be sure to cover the plate to avoid drying out and microwave in short bursts, stirring if needed.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw the frozen spinach completely and squeeze out all excess water before mixing into the filling. This step prevents the filling from becoming too wet and watery.
Is it possible to make this recipe vegan?
While this recipe is traditionally vegetarian, you can substitute ricotta and mozzarella with plant-based cheeses and use a flaxseed egg or aquafaba as a binder to make it vegan-friendly. The texture and taste may vary slightly but it still works great.
Can I add meat to the filling?
Yes, for a heartier version, cooked Italian sausage or ground beef can be mixed into the filling. Just ensure it’s cooked and drained beforehand to avoid excess moisture.
What type of marinara sauce is best?
A simple, high-quality marinara sauce with balanced acidity and sweetness is ideal. Homemade marinara or a good-quality store-bought brand without too many additives will both work beautifully.
How many manicotti shells should I serve per person?
Typically, about three stuffed manicotti shells per serving makes for a generous portion, especially when served alongside a salad or side dish.
Final Thoughts
Spinach and Ricotta Stuffed Manicotti is truly a soul-satisfying dish that brings together wholesome ingredients and comforting flavors in the most delightful way. Whether you’re cooking for loved ones or treating yourself to a special meal, this recipe offers that perfect balance of creamy filling, vibrant spinach, and savory sauce that everyone will adore. Give it a try, and I promise it will become one of your go-to pasta recipes for cozy nights and happy gatherings.
Print
Spinach and Ricotta Stuffed Manicotti
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach and Ricotta Stuffed Manicotti is a delicious Italian baked pasta dish featuring tender manicotti shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, spinach, and Italian seasonings. Covered in marinara sauce and baked to golden perfection, it’s a comforting vegetarian main course perfect for family dinners or special occasions.
Ingredients
Pasta
- 12 manicotti pasta shells
Cheese and Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Sauce and Topping
- 3 cups marinara sauce
- 2 tablespoons olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature before baking the dish.
- Cook Pasta Shells: Boil salted water and cook the manicotti shells according to package instructions until al dente. Drain carefully and set aside to cool slightly to prevent tearing when filling.
- Prepare Filling: In a large mixing bowl, combine ricotta cheese, half of the mozzarella (1/2 cup), Parmesan, chopped spinach, minced garlic, egg, dried Italian seasoning, optional crushed red pepper flakes, and salt and black pepper to taste. Mix thoroughly until all ingredients are evenly incorporated.
- Fill Manicotti Shells: Using a spoon or piping bag, carefully stuff each cooked manicotti shell with the prepared spinach and ricotta mixture, ensuring each shell is filled but not overstuffed to prevent breaking.
- Arrange in Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. Place the stuffed manicotti shells in a single layer over the sauce.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the arranged shells evenly, then sprinkle the remaining 1/2 cup mozzarella cheese on top. Drizzle 2 tablespoons of olive oil over the entire dish for added richness.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 25 minutes to allow the filling to heat through and flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes, or until the cheese topping is golden brown and bubbly, indicating perfectly baked manicotti.
- Rest and Serve: Let the dish rest for 5 minutes after baking to allow the filling to set. Garnish with fresh basil leaves if desired before serving.
Notes
- For a richer filling, add cooked Italian sausage or substitute part of the ricotta with cottage cheese.
- Fresh spinach can be replaced with frozen spinach; thaw and squeeze out all excess water before mixing.
- This dish pairs wonderfully with a fresh green salad or garlic bread.
