If you are craving a hearty yet comforting Italian classic, this Spinach and Ricotta Stuffed Manicotti Recipe has got you covered. Creamy ricotta cheese mingles beautifully with tender spinach, seasoned with just the right touches of garlic and nutmeg, all lovingly wrapped inside perfectly cooked manicotti shells. Topped with rich marinara and melted mozzarella, this dish is a guaranteed crowd-pleaser that brings warmth and satisfaction to any meal. Whether you’re cooking for your family or hosting friends, once you try this recipe, it’ll become a treasured staple in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the secret to achieving that perfect balance of flavor and texture in this Spinach and Ricotta Stuffed Manicotti Recipe. Each ingredient plays a vital role, from the fresh spinach adding vibrancy and nutrition to the cheeses lending creamy, melty goodness.
- 12 manicotti shells: These tubular pasta pieces are the perfect vessels for holding the delicious spinach and ricotta filling.
- 1 tablespoon olive oil: Adds a subtle richness and helps gently sauté the garlic and spinach to enhance their flavors.
- 3 cloves garlic, minced: Garlic infuses the dish with a warm, aromatic base note that brightens the savory filling.
- 5 cups fresh spinach, chopped: Fresh spinach brings a lovely, slightly earthy taste and a vibrant green color to the filling.
- 1 1/2 cups ricotta cheese: The creamy star ingredient that makes the filling wonderfully smooth and indulgent.
- 1 cup shredded mozzarella cheese (plus extra for topping): Melts beautifully and gives the filling and topping that irresistible gooey pull.
- 1/4 cup grated Parmesan cheese: Adds a sharp, nutty kick to complement the mild ricotta and mozzarella.
- 1 egg: Acts like a binder to keep all the filling ingredients perfectly combined.
- 1/2 teaspoon salt: Enhances all the flavors and ensures your filling is perfectly seasoned.
- 1/4 teaspoon black pepper: Adds a subtle spice and depth of flavor without overpowering the other ingredients.
- 1/4 teaspoon nutmeg: This little sprinkle gives the filling a warm, cozy undertone that’s classic in ricotta-based dishes.
- 2 cups marinara sauce: Provides the tangy, tomatoey backdrop that ties everything together beautifully.
How to Make Spinach and Ricotta Stuffed Manicotti Recipe
Step 1: Cook the Manicotti Shells
Start by preheating your oven to 375°F (190°C) so it’s ready when your dish comes together. Bring a large pot of salted water to a boil and cook the manicotti shells for about 6 to 7 minutes until they are just al dente. This slight tenderness ensures they won’t break when filled. Drain the shells carefully and rinse them under cold water to stop the cooking process—this helps you handle them gently without them sticking together.
Step 2: Prepare the Spinach
Heat olive oil in a skillet over medium heat, then add minced garlic and sauté for a minute until fragrant. Toss in the chopped spinach and cook until it wilts completely, usually about 2 to 3 minutes. This softens the spinach and mellows the flavors just enough. Remove from heat and let it cool for a few minutes, then squeeze out as much excess moisture as you can. This step is crucial so your filling won’t be watery.
Step 3: Mix the Cheese Filling
In a large bowl, combine the ricotta, shredded mozzarella, grated Parmesan, and the egg. Season the mixture with salt, black pepper, and nutmeg. The nutmeg is a traditional touch that elevates the richness of the ricotta. Fold in the sautéed spinach until everything is evenly mixed. You’ve just created a luscious filling that tastes like a hug on a plate!
Step 4: Fill the Manicotti
To fill the pasta effortlessly, transfer the cheese and spinach mixture into a piping bag or a sturdy zip-top bag with a small corner cut off. Gently pipe the filling into each manicotti shell, ensuring they’re filled completely but without overstuffing to avoid tearing the pasta.
Step 5: Assemble and Bake
Spread one cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Arrange the filled manicotti in a single layer on top of the sauce. Spoon the remaining marinara over the shells, then sprinkle extra shredded mozzarella cheese generously to create a bubbly, golden crust. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes until the cheese is beautifully browned and bubbling. Let the baked manicotti rest for 5 minutes before serving—that moment allows flavors to settle perfectly.
How to Serve Spinach and Ricotta Stuffed Manicotti Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley brightens the dish not only visually but also with fresh herbal notes. A light dusting of extra grated Parmesan adds a lovely finishing touch and a bit of salty contrast to the creamy filling.
Side Dishes
This Spinach and Ricotta Stuffed Manicotti Recipe pairs beautifully with crisp green salads dressed with lemon vinaigrette to cut through the richness. For a comforting meal, serve alongside garlic bread or warm focaccia to scoop up any leftover sauce.
Creative Ways to Present
For a special occasion, serve individual manicotti portions on warm plates garnished with edible flowers or delicate microgreens. You can also try layering the filling and sauce in a casserole-style pan for a deconstructed take, making it easy for guests to serve themselves while enjoying the classic flavors.
Make Ahead and Storage
Storing Leftovers
Leftover manicotti can be stored in an airtight container in the refrigerator for up to 3 days. Cover with foil or plastic wrap to keep the cheese from drying out and preserve the flavors. This makes for quick lunches or dinners that feel freshly made.
Freezing
You can freeze this dish before baking by assembling it in a freezer-safe container, covering tightly with foil and plastic wrap. Freeze for up to 2 months. When ready to enjoy, bake it straight from the freezer, adding extra time to the baking to ensure it’s heated through evenly.
Reheating
Reheat leftover Spinach and Ricotta Stuffed Manicotti Recipe gently in the oven at 350°F (175°C) covered with foil for about 15 to 20 minutes. This prevents the pasta from drying out and helps maintain that creamy texture. Alternatively, microwave individual servings covered loosely with a damp paper towel for a quick meal.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach is a convenient alternative. Be sure to thaw it completely and squeeze out as much moisture as possible before mixing it into the ricotta filling to prevent sogginess.
Is there a way to make this recipe vegan or dairy-free?
Yes, you can substitute ricotta and mozzarella with plant-based cheeses made from cashews or almonds, and use a flaxseed egg replacer instead of the egg. Vegan marinara sauce works just as well, making this dish accessible for different diets.
Can I prepare the filling ahead of time?
Yes! The filling can be made a day in advance and refrigerated. This saves prep time on baking day and helps the flavors meld together even more.
What other cheeses can I use in this Spinach and Ricotta Stuffed Manicotti Recipe?
While ricotta and mozzarella are classics, you can experiment with adding cottage cheese for a lighter texture or swap Parmesan for Pecorino Romano to add a sharper, saltier note.
How do I prevent manicotti shells from breaking when filling?
Be sure not to overcook the shells; just al dente is key. Also, using a piping bag to fill the shells gently helps control the pressure and prevents tearing.
Final Thoughts
This Spinach and Ricotta Stuffed Manicotti Recipe is a warm embrace on a plate, offering rich, creamy flavors balanced with fresh spinach and vibrant tomato sauce. It’s a dish that brings comfort and joy, perfect for sharing with loved ones or treating yourself to something special. I truly encourage you to try this recipe, as it promises a delicious journey into classic Italian home cooking that you’ll keep coming back to time and time again.
Print
Spinach and Ricotta Stuffed Manicotti Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach and Ricotta Stuffed Manicotti is a delicious Italian main course featuring tender manicotti pasta shells filled with a creamy blend of ricotta, mozzarella, Parmesan, spinach, and herbs, baked in savory marinara sauce until bubbly and golden. A perfect vegetarian comfort meal that pairs wonderfully with garlic bread or a crisp green salad.
Ingredients
Pasta
- 12 manicotti shells
Filling
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 cups fresh spinach, chopped
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Sauce
- 2 cups marinara sauce
Instructions
- Preheat and boil pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the manicotti shells until they are just al dente, about 6 to 7 minutes. Drain and rinse them with cold water to stop the cooking process.
- Sauté spinach and garlic: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2 to 3 minutes. Remove from heat and let cool slightly, then squeeze out any excess liquid from the spinach.
- Prepare filling: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, salt, black pepper, and nutmeg. Stir in the cooked and drained spinach until well incorporated.
- Fill manicotti shells: Transfer the filling mixture to a piping bag or a zip-top plastic bag with a corner cut off. Carefully fill each manicotti shell with the spinach-ricotta filling, ensuring they are well stuffed.
- Assemble and bake: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Arrange the filled manicotti shells in a single layer over the sauce. Top with the remaining marinara sauce and sprinkle extra shredded mozzarella cheese over the top.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to heat through and allow flavors to meld.
- Finish baking uncovered: Remove the foil and bake an additional 10 to 15 minutes until the sauce is bubbly and the cheese topping is golden and slightly crisp.
- Rest and serve: Remove from the oven and let the manicotti rest for 5 minutes before serving to allow the filling to set slightly.
Notes
- For convenience, substitute fresh spinach with frozen chopped spinach that has been thoroughly thawed and drained.
- Add a pinch of red pepper flakes into the filling mix for a subtle spicy kick.
- This dish pairs beautifully with garlic bread or a fresh, crisp green salad for a complete meal.
