Italian Pasta Dish
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Italian Pasta Dish
Making a comforting Italian pasta dinner at home is easier than you think, and this Spinach Ricotta Manicotti delivers professional results with a systematic approach. This cheese manicotti recipe features tender pasta tubes stuffed with a creamy spinach ricotta filling, smothered in marinara and baked to bubbly perfection.
Restaurant-Quality Results, Made Simple
- Effortless Elegance – This baked manicotti pasta looks impressive but uses simple, organized steps perfect for home cooks.
- Make-Ahead Magic – Assemble the manicotti dish ahead of time and just pop it in the oven when you’re ready.
- Crowd-Pleasing Flavor – The rich spinach ricotta filling is a classic combination that appeals to both kids and adults.
- Technique-Focused Success – I’ll guide you through chef-approved methods for stuffing and baking to ensure perfect results every time.
Everything In Place: Your Spinach Ricotta Manicotti Ingredients
For the Manicotti & Sauce
- manicotti pasta shells – Look for large, smooth tubes that are perfect for stuffing.
- marinara sauce – A high-quality jarred sauce saves time, but homemade is always a great option.
For the Spinach Ricotta Filling
- whole milk ricotta cheese – Provides the creamy base; whole milk yields the best texture.
- frozen chopped spinach – Thaw and squeeze it thoroughly to remove excess water.
- mozzarella cheese – Shred it yourself for a better melt than pre-shredded.
- Parmesan cheese – Adds a sharp, salty flavor to the filling and topping.
- egg – This is the secret binder that holds the homemade manicotti filling together.
- garlic and Italian seasoning – Essential flavor boosters for an authentic taste.
For Garnish
- fresh basil – A bright, fresh herb garnish adds color and aroma right before serving.
Your Timeline for Perfect Baked Manicotti Pasta
Let’s talk timing. I know a total time of about 70 minutes might sound like a commitment, but it’s mostly hands-off baking. The active prep is a focused 25 minutes, which is quite efficient for a from-scratch Italian pasta dinner.
You’ll spend that time boiling the shells and mixing the filling. Then, the oven takes over for a cozy 40 minutes, filling your kitchen with the most wonderful aromas. This makes the recipe ideal for a relaxed weekend meal or a special weeknight where you have a little extra time. Compare that to my quicker veggie baked ziti, and you’ll see this is a rewarding project with incredible payoff.
Thoughtful Tips for Special Diets
Creating meals that work for everyone is a key part of modern cooking. This Spinach Ricotta Manicotti can be quite adaptable. For those who are sugar-conscious or managing their blood sugar, the recipe is naturally a good choice. The primary ingredients have a low glycemic impact.
To make it even more glucose-friendly, ensure your marinara sauce has no added sugar. You can also use whole-wheat manicotti shells for extra fiber, which helps with glycemic control. Portion size is another powerful tool for maintaining balance.
Professional Tips for Your Best Spinach Ricotta Manicotti
After teaching this recipe for years, I’ve pinpointed the small details that make a big difference. Follow these tips for a flawless homemade manicotti dish.
Flavor Swap: For a richer flavor, substitute half the ricotta with whole milk cottage cheese. It adds a subtle tang that cuts through the richness beautifully.
Diet Tweak: To make this a heartier vegetarian pasta bake, stir in some sautéed mushrooms or diced artichoke hearts to the filling mixture.
Prep/Texture Fix: The easiest way to fill the shells is with a piping bag. No bag? Use a small spoon or snip the corner off a sturdy zip-top bag. This is a restaurant technique at home that prevents breakage.
Storage/Reheat Tip: Leftovers reheat wonderfully. Cover with foil and warm in a 350°F oven until hot. For a single serving, my creamy garlic pasta reheats in minutes, but this manicotti is worth the wait.
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
- knife
- cutting board
- measuring spoons
- spoon
- oven
Ingredients
Pasta
- 12 manicotti pasta shells
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 grated Parmesan cheese divided
- 1 large egg
- 2 tsp minced garlic
- 1 tsp dried Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
Sauce and Garnish
- 24 ounces jarred marinara sauce
- 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 delicious; it’s nourishing. Spinach is a powerhouse, rich in iron and vitamins A and K. Ricotta cheese is a good source of protein and calcium, making this a well-rounded meal.
When you compare it to other baked pasta dishes, this one is higher in protein and offers more nutrients from the greens. For another healthy pasta option packed with veggies, try my hearty vegetarian pasta bake. According to the Harvard T.H. Chan School of Public Health, incorporating leafy greens like spinach into your meals supports overall health. The combination of cheese and pasta also provides sustained energy.
A Lighter Version of This Italian Classic
If you’re looking to lighten things up, you can easily adapt this cheese manicotti recipe. Use part-skim ricotta and reduced-fat mozzarella to cut down on fat without sacrificing creaminess. You can even use a vegan spinach alfredo sauce as a base for a dairy-free twist. Increasing the spinach ratio to cheese adds volume and nutrients for fewer calories.
How to Serve Your Homemade Manicotti Dish
I love serving this dish family-style, right from the baking dish at the table. The presentation is stunning, and it creates a warm, communal feeling. A simple green salad with a sharp vinaigrette is the perfect counterpoint to the rich pasta.
For a true Italian feast, start with a light appetizer like my garlicky greens. Garlic bread is a must for soaking up any extra sauce. The goal is to keep the sides simple and let the Spinach Ricotta Manicotti be the star.
Common Mistakes (So You Don’t Make Them)
Even experienced cooks can run into a few hiccups. Let’s troubleshoot the most common questions I get about this baked manicotti pasta.
Why is my filling watery? This is almost always due to not squeezing the thawed spinach thoroughly enough. Use a clean kitchen towel or paper towels to wring out every bit of moisture.
How do I prevent the shells from tearing? Cook the pasta just to al dente. Overcooked shells become too soft and fragile. Handle them gently when draining and filling. Using a piping bag is the chef’s secret to neatness.
Why is the top not browning? If the cheese topping isn’t golden after baking, switch the oven to broil for the last minute or two. Watch it closely! For more cheesy inspiration, check out my guide to a simple cheese fondue. The America’s Test Kitchen method of baking covered, then uncovered, is perfect for achieving that ideal texture.
I remember the first time I made this for a dinner party; I was so nervous the shells would break. But with a calm, organized approach, it was a huge success. Technique matters, but it’s also about trusting the process.
Storing Your Leftover Spinach Ricotta Filling
This manicotti dish makes fantastic leftovers. Once cooled, store it in an airtight container in the refrigerator for up to 4 days. You can also freeze the entire baked dish or individual portions for up to 3 months. Thaw overnight in the fridge before reheating. The flavors meld and deepen, making it even better the next day. It’s a gift from your past self!
Ready to Try This Spinach Ricotta Manicotti?
This recipe is a beautiful way to bring the comfort of an Italian restaurant into your own kitchen. The process is methodical and satisfying, and the result is a creamy, cheesy masterpiece that will have everyone asking for seconds.
I encourage you to give this Spinach Ricotta Manicotti a try this weekend. It’s a technique-building recipe that will become a trusted part of your cooking repertoire. If you love stuffed pasta, you might also enjoy my vegan stuffed shells or explore other cozy pasta bakes like vegan pumpkin pasta and vegan broccoli mac.
More Cozy Pasta Dinners You’ll Adore
If this Italian classic sparked your pasta passion, here are a few more beloved recipes to explore. Each one brings its own unique comfort and flavor to the table.
Vegan Chickpea Pasta – A protein-packed, creamy dish that’s incredibly satisfying and easy to make.
Classic Mac and Cheese – The ultimate comfort food, perfected with a creamy sauce and crispy topping.
Spinach Artichoke Chicken – All the flavors of the famous dip turned into a hearty, one-pan meal.
Spinach Orzo with Lentils – A wholesome and filling bowl that’s perfect for a healthy weeknight.
Cheesy Orzo – Think risotto, but easier! This simple side is creamy, cheesy, and irresistible.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can substitute fresh spinach. You will need about 1 pound of fresh leaves. Wilt it in a pan with a tiny bit of water, then drain and squeeze it very dry before adding it to the Spinach Ricotta Manicotti filling.
How do I prevent the manicotti shells from sticking together?
After boiling and draining, immediately arrange the manicotti pasta shells in a single layer on a baking sheet. A light drizzle of oil can help, but spreading them out is the most effective way to prevent sticking in this cheese manicotti recipe.
Can I assemble this baked manicotti pasta ahead of time?
Absolutely. This is a great make-ahead meal. Assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours. You may need to add a few extra minutes to the baking time if it goes into the oven cold.
What’s the best way to reheat leftovers?
Reheating in the oven is best to restore texture. Cover the dish with foil and warm at 350°F for 20-25 minutes, or until hot. The microwave can make the pasta soft, but it works in a pinch for a quick single serving of this homemade manicotti dish.
