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
- 9x13-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 9x13 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.