Baked Italian Manicotti
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Baked Italian Manicotti
Craving authentic Italian comfort food that’s both impressive and achievable? This Spinach Ricotta Manicotti delivers bold flavors with zero fuss, creating a baked manicotti dish that’s perfect for a cozy family dinner recipe.
Your New Favorite Italian Dinner
- Effortless Elegance – This ricotta stuffed manicotti looks gourmet but comes together with simple steps.
- Globally Inspired, Locally Quick – Enjoy authentic Italian pasta recipe flavors without complicated sourcing.
- Wholesome & Satisfying – Packed with a nutrient-rich spinach cheese filling for a meal that feels indulgent and healthy.
- Perfect for Gatherings – An ideal make-ahead family dinner recipe that feeds a crowd with minimal last-minute effort.
What You’ll Need for Your Spinach Ricotta Manicotti
For the Pasta & Sauce
- Manicotti Pasta Shells – The perfect pasta tubes to hold our delicious filling. Cook them al dente so they hold their shape.
- Marinara Sauce – A rich tomato base for baking. I like to use a high-quality jarred sauce for a quick shortcut.
For the Spinach Cheese Filling
- Whole Milk Ricotta Cheese – The creamy base for that rich Italian flavor. Whole milk gives the best texture.
- Frozen Chopped Spinach – Thawed and squeezed dry, it adds nutrients and classic green color to the dish.
- Whole Milk Mozzarella Cheese – Shredded for that perfect melty cheese stretch we all love.
- Grated Parmesan Cheese – Brings a salty, nutty flavor to the filling and the topping.
- Egg – Helps bind all the ingredients together so the filling doesn’t run out.
- Garlic & Italian Seasoning – Essential aromatics for that authentic Italian taste.
Your Timeline for Perfect Spinach Ricotta Manicotti
Let’s talk timing. I know a baked pasta dish can sound time-consuming, but this Spinach Ricotta Manicotti is surprisingly efficient. With just 25 minutes of active prep, you can have this comforting meal in the oven.
The total time is about 70 minutes, which makes it a wonderful weekend cooking ritual or a special weeknight treat. While the manicotti bakes for about 40 minutes, you get hands-off time to prepare a simple side salad or just relax. Compared to many Italian pasta recipes, this one has a manageable timeline for such an impressive result.
For another great baked pasta option that’s ready even faster, check out my veggie baked ziti.
Thoughtful Tips for Special Diets
I love that this recipe is naturally adaptable for various dietary needs. For those who are sugar-conscious, the good news is that this dish contains no added sugar. The marinara sauce is the primary source, so I always recommend reading labels to choose a brand with the lowest sugar content.
For a lower glycemic impact, you could consider using a whole wheat or legume-based manicotti shell. Portion control is also a simple and effective way to enjoy this meal while managing carbohydrate intake. Remember, the spinach and protein-rich cheese filling already contribute to a more balanced plate.
My Pro Tips for the Best Spinach Ricotta Manicotti
After making this ricotta stuffed manicotti countless times, I’ve picked up a few tricks. These small details make a big difference in achieving restaurant-quality results at home.
- Flavor Boost: For an extra layer of umami, stir a tablespoon of sun-dried tomato paste into the ricotta filling.
- Diet Tweaks: To make it vegetarian-friendly, just ensure your Parmesan cheese is made with vegetarian rennet. For a richer flavor similar to a classic cheese fondue, use a blend of cheeses.
- Texture Fix: Squeeze the thawed spinach until it’s completely dry. Any extra moisture will make the filling watery.
- Storage Tip: Leftovers reheat beautifully. Cover with foil and warm in a 350°F oven until hot. For another fantastic make-ahead meal, try this sheet pan lasagna.
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
- mixing bowl
- spatula
- oven
- baking dish
- large pot
- baking sheet
- small spoon or piping bag
- measuring spoons
- knife
- cutting board
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 of This Comforting Dish
This Spinach Ricotta Manicotti isn’t just comforting. It’s also packed with nutritional benefits. The spinach provides a great source of iron and vitamins A and K, while the ricotta and mozzarella offer a good dose of protein and calcium.
Compared to many heavy pasta dishes, this one feels lighter thanks to the vegetable-packed filling. The combination of protein from the cheese and fiber from the spinach helps create a satisfying meal. For another nutritious pasta dish that doesn’t skimp on flavor, explore my spinach orzo with lentils. You can learn more about the health benefits of leafy greens from reputable sources like the Harvard T.H. Chan School of Public Health. For a creamy pasta with a health-conscious twist, my vegan spinach alfredo is a great option.
A Lighter Take on Spinach Ricotta Manicotti
If you’re looking to lighten up this classic, a few simple swaps work wonderfully. You can use part-skim ricotta and low-moisture, part-skim mozzarella to reduce the fat content without sacrificing creaminess.
For an even bigger vegetable boost, you could add finely chopped mushrooms or zucchini to the spinach cheese filling. If you love the concept of stuffed pasta but want a different option, my vegan stuffed shells are a delicious plant-based alternative.
Serving Your Spinach Ricotta Manicotti with Style
I love serving this manicotti straight from the baking dish at the table. The aroma is incredible and it makes for a beautiful, family-style presentation. A simple green salad with a sharp vinaigrette provides a refreshing contrast to the rich, baked pasta.
For a true Italian feast, garlic bread is a must. A light, crisp white wine like Pinot Grigio pairs perfectly. This dish always reminds me of big family gatherings. For another fantastic baked pasta that’s perfect for a crowd, try my hearty vegetarian pasta bake. If you’re a fan of creamy sauces, you might also enjoy this creamy garlic pasta.
Common Mistakes (So You Don’t Make Them)
Even the best cooks can run into a few pitfalls with stuffed pasta. Here’s how to avoid them and ensure your Spinach Ricotta Manicotti turns out perfectly.
Why is my filling watery? The most common issue is not squeezing the thawed spinach thoroughly enough. Use a clean kitchen towel to wring out every bit of moisture.
How do I prevent torn pasta shells? Cook the manicotti just until al dente. They will soften further in the oven. Handle them gently when filling.
Why is the top not bubbly and golden? Don’t skip the final 10-15 minutes of baking uncovered. This step is crucial for that beautiful, appetizing finish. For more tips on building the perfect layered pasta dish, my healthy lasagna recipe has great advice. The Bon Appétit test kitchen also has excellent resources on pasta textures.
I remember the first time I made this, I was so nervous about the filling, but it’s really quite forgiving. The key is taking your time with each step.
How to Store and Enjoy Your Spinach Ricotta Manicotti Later
This dish is arguably even better the next day, as the flavors meld together beautifully. Let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
You can also freeze the baked manicotti for up to 3 months. I often make a double batch and freeze one for a future busy week. Thaw overnight in the fridge before reheating. For another great freezable comfort food, my creamy mac and cheese holds up wonderfully.
Ready to Try This Spinach Ricotta Manicotti?
I truly hope this recipe becomes a star in your dinner rotation. It’s the kind of meal that feels like a warm hug. It brings people together around the table.
Whether it’s for a Sunday supper or a festive occasion, this dish delivers on both flavor and comfort. If you love this, you might also want to try my classic stuffed shells or my ultimate macaroni and cheese. For a different spin on spinach, my spinach artichoke chicken is another family favorite. Don’t forget to check out my blueberry spinach smoothie for a quick and healthy start to your day. This Spinach Ricotta Manicotti is waiting to become your new go-to comfort food.
More Cozy Italian Dinners You’ll Love
If you enjoyed this recipe, you’re probably a fan of hearty, comforting pasta bakes. Here are a few more ideas to inspire your next meal.
Since all internal links have been used in previous sections, no additional recipe links are available for this roundup. We hope you enjoy exploring the recipes linked throughout the article!
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Absolutely. You’ll need about 1 pound of fresh spinach. 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. This extra step removes excess moisture.
What’s the best way to fill the manicotti shells?
A piping bag with a large tip is the cleanest and easiest method. If you don’t have one, a small spoon works well. You can also use a zip-top bag with a corner snipped off. Gently fill each shell without overstuffing.
Can I make Spinach Ricotta Manicotti ahead of time?
Yes, it’s a great make-ahead meal. Assemble the entire dish, cover it tightly, and refrigerate 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.
How do I prevent the top from drying out while baking?
The key is the two-stage baking process. Covering with foil for the first 25 minutes keeps the Spinach Ricotta Manicotti moist. Removing the foil for the final 10-15 minutes allows the top to brown without drying out the interior.
