If you’ve been dreaming of a dish that brings together creamy cheese, tender spinach, and perfectly cooked pasta all wrapped up in warm marinara, let me introduce you to the Spinach and Ricotta Stuffed Manicotti Recipe. This delightful blend is a true celebration of Italian comfort food, where each bite delivers a rich and satisfying combination of flavors and textures. Whether you’re hosting a cozy dinner or craving a hearty meal, this recipe promises a delicious experience that’s both impressive and surprisingly easy to make.
Ingredients You’ll Need
The beauty of the Spinach and Ricotta Stuffed Manicotti Recipe lies in its simplicity and the way every ingredient plays a vital role. From the creamy ricotta to the fresh spinach and flavorful cheeses, these components come together to create a perfectly balanced dish that’s bursting with taste and color.
- Manicotti pasta (1 box, 8 oz): The tubular pasta is essential for holding the savory filling inside, offering the perfect vehicle for our flavors.
- Ricotta cheese (2 cups): This creamy cheese forms the base of the filling, adding richness and a smooth texture.
- Mozzarella cheese (1 cup shredded + extra for topping): Provides that gooey, melty goodness that makes every bite irresistible.
- Parmesan cheese (1/2 cup grated): Adds a sharp, umami note that lifts the entire dish.
- Large egg (1): Acts as a binder to keep the filling perfectly firm once baked.
- Fresh spinach (2 cups) or frozen spinach (1 cup, thawed and drained): Brings a lovely pop of green and a mild, earthy flavor.
- Garlic (2 cloves, minced): Infuses the filling with a subtle savory warmth.
- Salt (1/2 teaspoon): Balances and enhances all the flavors.
- Black pepper (1/4 teaspoon): Adds a gentle kick for depth.
- Ground nutmeg (1/4 teaspoon, optional): Offers a hint of warmth and spice that complements the cheese beautifully.
- Marinara sauce (2 cups): The tomato-based sauce ties everything together with its bright, tangy flavor.
- Chopped parsley or basil (for garnish): Adds freshness and a vibrant finishing touch.
How to Make Spinach and Ricotta Stuffed Manicotti Recipe
Step 1: Prepare the pasta
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Cook the manicotti pasta in salted boiling water until al dente, following the package instructions carefully. Once cooked, drain the pasta and rinse it with cool water to stop the cooking process. Lay each piece out flat on a baking sheet or clean surface so they don’t stick together — this simple step ensures perfect pasta shells ready to be filled.
Step 2: Make the spinach filling
In a skillet over medium heat, sauté the minced garlic until fragrant, then add the fresh spinach, cooking until just wilted. If you’re using frozen spinach, simply thaw it thoroughly and drain any excess liquid before mixing it in. Allow the spinach mixture to cool slightly, then chop it finely. This process unlocks the spinach’s flavor and ensures it blends smoothly with the cheeses.
Step 3: Combine the filling ingredients
In a large bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Add in your sautéed spinach and garlic, then season with salt, black pepper, and the optional ground nutmeg. Stir everything gently but thoroughly until the mixture is well blended and creamy — this stuffing is going to be the heart of the dish!
Step 4: Fill the manicotti shells
Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor. Using a spoon or piping bag, carefully fill each manicotti shell with the ricotta-spinach mixture. Take your time to stuff each pasta tube generously without tearing it. Place the filled shells snugly into the baking dish in a single layer, creating an inviting canvas for the sauce and cheese topping.
Step 5: Bake to perfection
Pour the remaining marinara sauce evenly over the filled manicotti and sprinkle a generous layer of shredded mozzarella on top. Cover the dish tightly with foil and bake for 25 minutes. After that, remove the foil and continue baking for another 10 to 15 minutes to allow the cheese to bubble and turn golden delicious. Once done, let your manicotti rest for about 5 minutes before serving — this little pause lets the flavors settle beautifully.
How to Serve Spinach and Ricotta Stuffed Manicotti Recipe
Garnishes
The best way to finish this meal is with some fresh herbs. A sprinkle of chopped parsley or sweet basil really brightens the dish, adding a fresh aroma and a pop of vibrant green that complements the rich filling and gooey cheese.
Side Dishes
Pair your stuffed manicotti with a crisp green salad tossed in a tangy vinaigrette to balance the richness, or some roasted vegetables like asparagus or zucchini for a colorful and healthy contrast. Garlic bread is a classic choice that helps soak up any extra marinara sauce and is always a crowd-pleaser.
Creative Ways to Present
Want to make your presentation unforgettable? Serve individual manicotti shells on warm plates with a drizzle of extra marinara sauce and a delicate sprinkle of Parmesan. Alternatively, bake the dish in individual ramekins for a charming personal portion that’s perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen nicely overnight, making the dish just as delicious the next day.
Freezing
The Spinach and Ricotta Stuffed Manicotti Recipe freezes exceptionally well. Assemble the dish as directed but don’t bake it. Wrap it tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator before baking as usual.
Reheating
To reheat, place the leftovers in an oven-safe dish covered with foil and warm at 350 degrees Fahrenheit for about 20 minutes or until heated through. You can also microwave individual portions on medium power, though baking maintains the best texture and flavor.
FAQs
Can I use frozen spinach instead of fresh for the Spinach and Ricotta Stuffed Manicotti Recipe?
Absolutely! Frozen spinach works well, but be sure to thaw it completely and squeeze out any excess moisture. This prevents your filling from becoming watery and helps maintain that perfect creamy consistency.
Is it necessary to pre-cook the manicotti pasta?
Yes, pre-cooking the pasta ensures it’s pliable and won’t break when you’re stuffing it. However, if you prefer to use no-boil manicotti, follow the package instructions carefully and adjust your sauce quantity to keep it moist.
Can I add other vegetables or herbs to the filling?
Definitely! Chopped mushrooms, roasted red peppers, or fresh herbs like oregano or thyme can add exciting dimensions to the filling. Just be mindful of moisture levels to avoid a soggy dish.
What’s the best type of marinara sauce to use?
Use your favorite marinara, homemade or store-bought, as long as it’s flavorful and not too watery. A rich tomato sauce with a hint of garlic and basil really elevates the dish.
How can I make the dish vegan or dairy-free?
Substitute the ricotta and mozzarella with plant-based cheeses and use a flax egg or commercial egg replacer instead of a regular egg. Fresh spinach and marinara remain the stars, making this dish customizable to many diets.
Final Thoughts
I can’t recommend the Spinach and Ricotta Stuffed Manicotti Recipe enough for anyone craving a soulful meal that’s both comforting and elegant. It’s a dish that invites you to savor each bite, share moments around the table, and feel proud of a homemade Italian classic. Give it a try and watch it become one of your favorite go-to recipes!
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Spinach and Ricotta Stuffed Manicotti Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Spinach and Ricotta Stuffed Manicotti is a comforting Italian main course featuring pasta shells filled with a creamy blend of ricotta, mozzarella, Parmesan cheese, sautéed spinach, and aromatic seasonings, baked in rich marinara sauce and topped with melted mozzarella cheese. This hearty dish combines fresh ingredients and classic flavors, perfect for family dinners or special occasions.
Ingredients
Pasta
- 1 box (8 oz) manicotti pasta
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
Vegetables & Seasonings
- 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Sauce & Garnish
- 2 cups marinara sauce
- Chopped parsley or basil for garnish
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the manicotti pasta according to the package instructions until al dente. Drain and rinse with cool water to stop the cooking process, then lay the shells out in a single layer to prevent sticking.
- Sauté Spinach and Garlic: In a skillet over medium heat, sauté the minced garlic and fresh spinach until the spinach is wilted and fragrant. If using frozen spinach, ensure it is thawed and well-drained before adding. Allow the mixture to cool slightly, then chop finely.
- Prepare the Filling: In a large mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, the egg, sautéed spinach and garlic, salt, black pepper, and optional ground nutmeg. Stir thoroughly until all ingredients are fully blended into a creamy filling.
- Assemble Manicotti: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Carefully fill each manicotti shell with the ricotta-spinach mixture using a spoon or piping bag for easier filling. Arrange the filled shells side by side in the baking dish.
- Add Sauce and Cheese Topping: Pour the remaining 1 cup of marinara sauce over the arranged stuffed manicotti. Sprinkle generously with extra shredded mozzarella cheese on top for a bubbly, golden crust.
- Bake: Cover the baking dish tightly with foil and bake for 25 minutes. Then uncover and bake for an additional 10 to 15 minutes, or until the sauce is bubbly and the cheese topping is golden brown.
- Rest and Garnish: Remove from oven and let the baked manicotti rest for 5 minutes to set. Garnish with chopped fresh parsley or basil before serving for a fresh, aromatic finish.
Notes
- Prepare the dish a day in advance and refrigerate before baking to save time onmeal day.
- Add a touch of lemon zest into the cheese filling for an extra burst of flavor.
- If desired, use no-boil manicotti pasta and adjust the baking time and sauce quantity as per the package instructions.
