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
Scale
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.
