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
Scale
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.
