Baked Italian Manicotti
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Baked Italian Manicotti
Making Spinach Ricotta Manicotti is like wrapping your family in a warm, cheesy hug. This classic Italian pasta recipe is a cherished family secret that turns simple ingredients into a comforting baked manicotti dish perfect for Sunday dinners.
A Taste of Nonna’s Table
- Generational Comfort – This ricotta stuffed manicotti recipe carries the warmth of my Italian grandmother’s kitchen.
- Effortless Elegance – Impress your family with a restaurant-quality baked manicotti dish that’s surprisingly simple to make.
- Wholesome Goodness – Packed with a nutritious spinach cheese filling, it’s a family dinner recipe you can feel good about serving.
- Make-Ahead Magic – Assemble it ahead of time for a stress-free meal that tastes even better the next day.
What You’ll Need for Your Spinach Ricotta Manicotti
Gathering your ingredients is the first step to creating this beautiful Italian pasta recipe. Let me walk you through each component, just like I would with my own grandchildren.
For the Pasta & Sauce
- Manicotti pasta shells – Look for the large, smooth tubes; they’re the perfect vessel for our generous filling.
- Marinara sauce – A rich, high-quality jarred sauce saves time, but a simple homemade sauce works beautifully too.
For the Spinach Cheese Filling
- Whole milk ricotta cheese – This creamy base is essential for an authentic, rich Italian flavor.
- Frozen chopped spinach – Thawed and squeezed very dry, it adds nutrients and classic green color.
- Whole milk mozzarella cheese – Shredded by hand for the perfect melty, stretchy cheese pull.
- Grated Parmesan cheese – Divided use brings a salty, nutty depth to both the filling and topping.
- Egg – Just one large egg acts as the binder that holds our filling together.
For the Seasoning
- Garlic – Freshly minced garlic is a non-negotiable aromatic for authentic taste.
- Italian seasoning – This classic dried herb blend delivers traditional flavor in one convenient shake.
- Kosher salt & black pepper – These enhance all the other flavors in your ricotta stuffed manicotti.
- Fresh basil – A garnish of chopped fresh basil at the end adds a bright, fragrant finish.
Your Cozy Evening with Spinach Ricotta Manicotti
Don’t let the total time intimidate you, my dear. This Spinach Ricotta Manicotti is a labor of love, but much of the time is hands-off baking. With just 25 minutes of active prep work, you can have this beautiful Italian pasta recipe assembled and ready for the oven.
The baking time is about 45 minutes, which gives you plenty of time to set the table, toss a salad, or simply relax with a glass of wine. This makes it a perfect weekend cooking ritual. The result is a bubbly, golden baked manicotti dish that’s well worth the wait. For another fantastic baked pasta option that’s equally comforting, you must try my hearty vegetarian pasta bake.
Thoughtful Tips for Special Diets
I believe everyone should be able to enjoy a comforting meal. If you’re sugar conscious or managing your glycemic intake, this Spinach Ricotta Manicotti can be quite friendly. The recipe is naturally low in added sugars, focusing on the wholesome flavors of cheese, spinach, and tomatoes.
For even greater glucose-friendly control, consider using a no-sugar-added marinara sauce. You could also explore a natural sweetener like a touch of xylitol in the tomato sauce if you find it too acidic, though I find the richness of the cheeses usually balances it perfectly. Portion size is your best friend here; a single manicotti shell with a side salad makes a very satisfying, blood sugar friendly plate.
My Family’s Pro Tips for Perfect Spinach Ricotta Manicotti
Over the years, I’ve learned a few tricks that make this Italian pasta recipe truly special. First, for a flavor twist, try adding a pinch of nutmeg to the spinach cheese filling; it’s an old-world secret that enhances the spinach beautifully.
If you need a diet tweak, part-skim ricotta and low-moisture mozzarella work well for a lighter version. My best prep tip? Use a piping bag or a zip-top bag with the corner snipped off to fill the manicotti shells—it’s far less messy than a spoon. For storing leftovers, this ricotta stuffed manicotti freezes magnificently. Simply wrap individual portions tightly and reheat in the oven for a quick future meal. If you love the creamy, cheesy element, you’ll adore my simple cheese fondue as an appetizer. And for another stuffed pasta night, my classic stuffed shells are always a hit.
Spinach Ricotta Manicotti
Delicious homemade Spinach Ricotta Manicotti with creamy cheese filling and marinara sauce. Perfect baked pasta dish for family dinners with simple ingredients.
Equipment
- large pot
- baking sheet
- mixing bowl
- 9×13-inch baking dish
- aluminum foil
- small spoon or piping bag
- measuring spoons
- oven
Ingredients
Pasta and Sauce
- 12 manicotti pasta shells
- 24 ounces marinara sauce jarred
Cheese 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
- 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.
Nourishing Your Family with Spinach Ricotta Manicotti
This dish isn’t just about comfort; it’s also about nourishment. The spinach cheese filling provides a good source of calcium and protein from the ricotta and mozzarella, which are essential for strong bones. The spinach itself adds iron and fiber, making this a more balanced family dinner recipe than many pasta dishes.
When compared to meat-heavy baked pasta, this Spinach Ricotta Manicotti can be a lighter option, especially if you use whole-grain manicotti shells for extra fiber. For another nutrient-packed meal, my spinach orzo with lentils is a wonderful choice. And if you’re looking for a different way to enjoy spinach, this blueberry spinach smoothie is a great start to the day. You can learn more about the health benefits of leafy greens from reputable sources like the Harvard T.H. Chan School of Public Health.
A Lighter Version of Our Spinach Ricotta Manicotti
If you’re watching your calorie intake, this recipe is wonderfully adaptable. You can easily create a lighter version by using part-skim ricotta and reduced-fat mozzarella. The flavor will still be fantastic, I promise.
Another simple tweak is to increase the ratio of spinach to cheese in the filling. This boosts the vitamins and fiber while slightly reducing the fat content. For a dairy-free alternative, there are some excellent vegan ricotta options available now. If you enjoy plant-based meals, you might also like my vegan stuffed shells.
Gathering Around the Table with Spinach Ricotta Manicotti
In our family, serving this baked manicotti dish is an event. I remember my grandchildren’s faces lighting up when I’d bring the steaming dish to the table. The key is to let it rest for a full 10 minutes after baking; this allows the filling to set perfectly so you get neat, beautiful servings.
I love to serve each Spinach Ricotta Manicotti shell with a simple green salad dressed with a sharp vinaigrette to cut through the richness. A slice of crusty garlic bread is also a must for soaking up every bit of the delicious sauce. For a drink pairing, a light Chianti or even a sparkling water with lemon complements the meal beautifully. It’s the perfect family dinner recipe for a cozy night in. For another pasta dish with a creamy sauce, try my creamy garlic pasta. And if you’re feeding a crowd, my sheet pan lasagna is a fantastic option.
Common Spinach Ricotta Manicotti Mistakes (So You Don’t Make Them)
Even the most experienced cooks can run into a little trouble. Let me help you avoid the common pitfalls so your Italian pasta recipe turns out perfectly.
Why is my filling watery? The number one mistake is not squeezing the thawed spinach thoroughly. You must press out every drop of moisture, or it will seep into the filling during baking. How do you prevent the shells from tearing? Be sure to cook the manicotti just until al dente; overcooked shells become fragile and hard to stuff. Why doesn’t my cheese topping brown? For a beautifully golden top, you must remove the foil for the last 10-15 minutes of baking. This allows the cheese to crisp up nicely. For more troubleshooting on cheesy dishes, my creamy mac and cheese guide has great tips. And if you’re new to baking pasta, check out my veggie baked ziti for a simpler start. You can find excellent general pasta cooking guidance at Bon Appétit.
I’ve made these mistakes myself, my dear. I’ll never forget the time I rushed the spinach squeezing and ended up with a soupy filling. Now, I take my time, and the result is always worth the extra minute of effort.
Preserving Your Leftover Spinach Ricotta Manicotti
This dish tastes even better the next day, as the flavors have more time to meld together. To store leftovers, let the Spinach Ricotta Manicotti cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
For longer storage, this ricotta stuffed manicotti freezes beautifully. I often make a double batch and freeze one for a future busy night. Wrap the baking dish tightly in plastic wrap and foil, or portion individual servings into freezer-safe containers. It will keep for up to 3 months. Reheat it in the oven, covered, at 350°F until hot and bubbly. For another great make-ahead meal, my healthy lasagna is a freezer champion.
I Hope You’ll Try This Spinach Ricotta Manicotti
This recipe is more than just a meal; it’s a tradition. I can still picture my Nonna teaching me how to carefully fill each pasta tube, her hands guiding mine. She always said that food made with love nourishes the soul as well as the body.
I hope this Spinach Ricotta Manicotti brings as much joy to your table as it has to mine. It’s a truly special family dinner recipe that creates lasting memories. From our family to yours, may your kitchen be filled with the wonderful aroma of this baking. If you enjoy classic comfort food, you might also like my spinach artichoke chicken, my vegan spinach alfredo, or the ultimate classic, my homemade macaroni and cheese.
More Cozy Family Dinner Recipes You’ll Love
If this Spinach Ricotta Manicotti has inspired you, here are a few more beloved recipes from my kitchen that are perfect for sharing with those you love.
Classic Spinach Manicotti – A slightly different take on the beloved stuffed pasta.
Can I use fresh spinach instead of frozen?
Absolutely, you can use fresh spinach for your Spinach Ricotta Manicotti. You will need about 20 ounces of fresh spinach. Simply wilt it in a pan with a tiny bit of water, then drain and squeeze it very dry before adding it to the filling. The key is removing all excess moisture to prevent a watery filling.
How do I prevent the manicotti shells from breaking?
To prevent your manicotti shells from breaking, cook them only until they are al dente, which is usually about 8 minutes. They will continue to soften in the oven. After draining, lay them in a single layer on an oiled baking sheet to cool, which stops them from sticking together and tearing.
Can I make Spinach Ricotta Manicotti ahead of time?
Yes, this is an excellent make-ahead Italian pasta recipe. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it goes into the oven cold. It also freezes beautifully before or after baking.
What can I use instead of a piping bag?
If you don’t have a piping bag, a simple zip-top bag with a corner snipped off works perfectly for filling the Spinach Ricotta Manicotti shells. You can also carefully use a small teaspoon, though it might be a bit messier. The goal is to fill the tubes gently without forcing them.
