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
Scale
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.
