Italian Pasta Dish
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Italian Pasta Dish
Making a delicious Spinach Ricotta Manicotti doesn’t have to be a weekend project. I promise this recipe brings the comfort of a classic Italian pasta dinner to your busiest weeknight. With a simple, cheesy spinach ricotta filling and a few smart shortcuts, you can have this homemade manicotti dish on the table without the dinner chaos.
Your New Go-To Pasta Dinner
- One-Pan Wonder – This baked manicotti pasta simplifies cleanup for a faster evening.
- 5-Ingredient Filling – The spinach ricotta filling comes together with just a handful of staples.
- Kid-Approved Flavor – My family devours this cheese manicotti recipe every time.
- Make-Ahead Magic – Assemble it earlier in the day and just pop it in the oven later.
What You’ll Need for Your Spinach Ricotta Manicotti
For the Pasta & Sauce
- 12 manicotti pasta shells – The perfect tubes for holding all that creamy filling.
- 24 ounces jarred marinara sauce – A classic Italian tomato base that saves you time.
For the Incredible Filling
- 32 ounces whole milk ricotta cheese – Creates the creamy, dreamy base.
- 10 ounces frozen chopped spinach – Thawed and squeezed dry for color and nutrients.
- 8 ounces whole milk mozzarella cheese – Shredded for that classic, stretchy cheese pull.
- 4 ounces grated Parmesan cheese – Divided; half for the filling, half for the topping.
- 1 large egg – Helps bind the filling together perfectly.
- 2 teaspoons minced garlic – A essential flavor booster.
- 1 teaspoon dried Italian seasoning – The secret herb blend for authentic taste.
For Garnish
- 2 tablespoons fresh basil – Chopped for a bright, fresh finish.
Get This Spinach Ricotta Manicotti on the Table Fast
I know your time is precious, so I love that this Italian pasta dinner feels special without taking hours. The total time is about 70 minutes, but the active prep is just 25 minutes. You’ll spend that time mixing the easy spinach ricotta filling while the pasta water boils.
The oven does most of the work, baking for about 40 minutes. This hands-off time is perfect for setting the table or helping with homework. For another fantastic baked pasta that’s even quicker, check out my veggie baked ziti.
Compared to many baked pasta dishes, this recipe is surprisingly efficient. It’s a cozy weekend-worthy meal that fits into a weeknight. The result is a bubbly, golden homemade manicotti dish that’s absolutely worth it.
Thoughtful Tips for Special Diets
I always want everyone at the table to enjoy dinner. This Spinach Ricotta Manicotti can be easily adapted for various dietary needs. For a lower glycemic index option, consider these simple swaps.
You can use whole wheat or a protein-packed lentil manicotti shell. Additionally, using part-skim cheeses reduces the fat content. For a sugar-conscious approach, simply choose a marinara sauce with no added sugar. These small changes make this dish more accessible without sacrificing the comfort food vibe.
My Pro Tips for the Best Spinach Ricotta Manicotti
After making this cheese manicotti recipe countless times, I’ve picked up a few tricks. These tips will ensure your dish turns out perfectly every single time.
Flavor Swap: For a richer taste, substitute half the ricotta with creamy cottage cheese. It adds a delightful texture. If you love garlic, my creamy garlic pasta is a must-try.
Diet Tweak: Make it gluten-free by using your favorite gluten-free manicotti shells. They work just as well for this baked manicotti pasta.
Prep Fix: Squeeze the thawed spinach incredibly dry. Use a clean kitchen towel and really wring it out. This prevents a watery filling. For another recipe that uses greens perfectly, see my garlicky greens pasta.
Reheat Tip: Leftovers reheat beautifully in the oven at 350°F. Cover with foil to keep the cheese from drying out.
Spinach Ricotta Manicotti
Try our delicious Spinach Ricotta Manicotti recipe with creamy ricotta filling and savory marinara sauce. Perfect Italian dinner ready in just over an hour.
Equipment
- large pot
- baking sheet
- large bowl
- 9×13-inch baking dish
- aluminum foil
- small spoon or piping bag
- oven
- measuring spoons
- knife
- cutting board
Ingredients
Pasta and Sauce
- 12 manicotti pasta shells
- 24 ounces marinara sauce jarred
Filling
- 32 ounces whole milk ricotta cheese
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 8 ounces whole milk mozzarella cheese shredded
- 4 ounces Parmesan cheese grated, divided
- 1 large egg
- 2 tsp garlic minced
- 1 tsp dried Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp fresh basil chopped
Instructions
- Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil. Cook the manicotti shells according to package directions until al dente, about 8-10 minutes, then drain and arrange them in a single layer on a baking sheet to prevent sticking.
- While the pasta cooks, make the filling by combining in a large bowl: the ricotta cheese, squeezed-dry spinach, shredded mozzarella, 2 ounces of the Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until all ingredients are fully incorporated.
- Spread 1 cup of the marinara sauce evenly over the bottom of a 9×13 inch baking dish. Using a small spoon or a piping bag, carefully fill each cooked manicotti shell with the cheese and spinach mixture, arranging them in a single layer in the prepared dish as you go.
- Pour the remaining marinara sauce evenly over the top of the filled manicotti shells, ensuring they are completely covered. Sprinkle the top with the remaining 2 ounces of Parmesan cheese.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the sauce is bubbly and the cheese on top is lightly golden. Let the manicotti rest for 10 minutes before serving to allow the filling to set. Garnish with fresh chopped basil.
Notes
Let the manicotti rest for 10 minutes before serving to allow the filling to set.
Nutrition and Health Benefits
This Spinach Ricotta Manicotti isn’t just comforting; it’s also nourishing. The dish provides a good balance of protein from the cheeses and carbohydrates from the pasta for sustained energy.
Spinach is a fantastic source of iron and vitamins A and C. Using whole milk cheeses also adds calcium, which is important for bone health. For a different take on a healthy pasta bake, my hearty vegetarian pasta bake is packed with veggies. You can learn more about the benefits of leafy greens from reputable sources like the Harvard T.H. Chan School of Public Health. Another great option for a nutrient-rich meal is my spinach orzo with lentils.
A Lighter Version of Spinach Ricotta Manicotti
If you’re watching your calorie intake, you can easily lighten up this homemade manicotti dish. Simple swaps make a big difference without losing the essence of the recipe.
Use part-skim ricotta and mozzarella cheeses to reduce fat. You can also increase the spinach ratio for more volume and nutrients. For a completely different light pasta dish, try my vegan spinach alfredo. It’s creamy and satisfying without any dairy.
How to Serve Spinach Ricotta Manicotti for a Perfect Dinner
I love the moment I bring this bubbling dish to the table. The smell alone makes everyone’s night. Serving it right is part of the fun.
Let it rest for 10 minutes after baking. This is crucial! It allows the filling to set so you get clean slices. Garnish with that fresh basil for a pop of color and freshness. I always serve it with a simple side salad with a tangy vinaigrette to cut through the richness. For a heartier side, garlic bread is never a wrong choice. If you enjoy this, you might also love my spinach artichoke chicken. Another fantastic cheesy side is this easy cheesy orzo recipe.
Common Mistakes (So You Don’t Make Them)
Even the best cooks can run into issues. Here’s how to avoid the most common pitfalls with this Spinach Ricotta Manicotti.
Watery Filling: The number one mistake is not squeezing the spinach enough. Excess water will make the filling runny. Really get in there with a towel!
Overcooked Pasta: Boil the manicotti shells only until al dente. They will continue to cook in the oven. Mushy pasta ruins the texture. For more pasta tips, my guide to perfect mac and cheese has great advice. You can also find excellent general pasta cooking tips on Bon Appétit’s website.
Skipping the Rest Time: I know it’s tempting to dig in, but letting the manicotti rest for 10 minutes is non-negotiable. It makes serving so much easier. For another recipe where resting is key, check out my cheese fondue tips.
I remember one time I rushed the resting step and the filling oozed out everywhere. Learn from my mistake for a perfect cheese manicotti recipe every time.
How to Store and Enjoy Your Spinach Ricotta Manicotti Again
This dish makes fantastic leftovers, honestly sometimes even better the next day. The flavors have more time to meld together.
Let the manicotti cool completely before storing. Place it in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual portions tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat in the oven for best results. If you’re looking for another great freezer-friendly meal, my vegan stuffed shells are a winner.
You’ve Got to Try This Spinach Ricotta Manicotti
This recipe has become a staple in my home for a reason. It’s the perfect solution for when you want a comforting, impressive Italian pasta dinner without the stress. The combination of creamy ricotta, savory spinach, and melted cheese is just magic.
I promise it’s easier than it looks. Give it a shot this week and see for yourself. Your family will be so impressed. If you love this, you should definitely explore my vegan pumpkin pasta for a fall twist. For a kid-friendly classic, nothing beats my vegan broccoli mac. And for a protein-packed option, this vegan chickpea pasta is a weeknight hero. I know you’re going to love this incredible Spinach Ricotta Manicotti.
More Cozy Pasta Dinners You’ll Adore
If this manicotti hit the spot, you’re probably already dreaming about your next pasta night. Here are a few more of my favorite comforting recipes that are perfect for busy families.
Classic Spinach Manicotti – A slightly different take on the family favorite.
Can I make Spinach Ricotta Manicotti ahead of time?
Absolutely! This is a fantastic make-ahead meal. Assemble the entire Spinach Ricotta Manicotti up to the baking point. Cover it tightly with plastic wrap and foil, then refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge, adding a few extra minutes to the cooking time since it will be cold.
What’s the best way to fill manicotti shells?
I find using a piping bag without a tip is the cleanest and fastest method. If you don’t have one, a small spoon works well too. Just be gentle to avoid tearing the cooked pasta shells. The goal is to get that delicious spinach ricotta filling into every tube.
Can I use fresh spinach instead of frozen?
Yes, you can substitute fresh spinach. You’ll need about 1 pound of fresh spinach. Wilt it in a pan with a little water, then drain and squeeze it very dry before adding it to the filling. Frozen is often easier because it’s already prepped and squeezed.
Why did my manicotti turn out dry?
A dry Spinach Ricotta Manicotti usually means it was overbaked or the dish wasn’t covered properly during the first part of baking. Always cover it with foil for the initial 25 minutes to trap steam. Also, make sure you use enough sauce to fully cover the pasta tubes before baking.
