Spinach and Ricotta Stuffed Manicotti: An Amazing Ultimate Recipe
Introduction
Imagine pulling a bubbling casserole from the oven: the marinara sighs with steam, a warm ricotta aroma laced with garlic and basil fills the kitchen, and each manicotti presents a tender pasta tube bursting with creamy, herb-speckled filling. The first forkful offers a comforting contrast — silky ricotta and wilted spinach giving way to the toothsome bite of baked pasta and the golden, slightly nutty finish of melted mozzarella and Parmesan. This is comfort food that feels both familiar and special.
This recipe is perfect for lazy weekend dinners, small family gatherings, or a make-ahead potluck dish that impresses without fuss. If you love recipes that bring people together around a warm table, you might also enjoy my classic moist banana bread guide for another crowd-pleasing bake.
At a Glance
- Prep Time: 25 minutes (plus 10–12 minutes to boil shells if required)
- Cook Time: 30–35 minutes (bake time)
- Total Time: ~60 minutes (including preheating and shell prep)
- Servings: 6 (two manicotti per person)
- Difficulty Level: Easy–Intermediate
Nutrition Highlights
Estimated nutrition per serving (1/6th of recipe):
- Calories: ~454 kcal
- Protein: ~19 g
- Carbohydrates: ~46 g
- Total Fat: ~20 g
- Fiber: ~3–4 g
- Sodium: variable depending on marinara and cheeses
Notes on accuracy: These values are estimates based on standard ingredient nutrient profiles (USDA FoodData Central) and typical jarred marinara and cheeses; exact values will vary by brand and any substitutions. For guidance on daily values and personalized recommendations, consult government nutrition resources or your healthcare provider (for example, the CDC and NIH provide reliable dietary guidance).
Why You’ll Love It
- Comfort with balance: Creamy ricotta and melted cheeses give a luxurious mouthfeel, while fresh spinach adds color, nutrients, and a bright, vegetal lift.
- Crowd-pleasing: Manicotti reheats beautifully and serves as an elegant main for casual dinners and holiday tables alike.
- Make-ahead friendly: You can assemble the dish a day in advance and bake when guests arrive.
- Nutrient perks: Spinach contributes iron, vitamin K, and folate; using part-skim cheeses lowers saturated fat without sacrificing texture.
Step-by-Step Instructions
Ingredients
- 12 manicotti shells (dried)
- 2 cups ricotta cheese (about 454 g)
- 2 cups fresh spinach, chopped (about 60 g)
- 1 cup grated mozzarella cheese (about 113 g)
- 1/2 cup grated Parmesan cheese (about 50 g)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 jar (24 oz / ~680 g) marinara sauce
- Fresh basil leaves for garnish (optional)
Optional ingredients and substitutions: - For lighter ricotta: use part-skim ricotta (reduces calories and fat).
- Add 1 beaten egg to the filling for firmer set (especially if planning to bake and slice).
- For extra flavor: fold in 1/2 teaspoon red pepper flakes, or 1 teaspoon lemon zest.
- Gluten-free option: use gluten-free manicotti shells or crepe-style wrappers.
- Vegan option: see Creative Twists section for full substitution guidance.
Directions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook manicotti shells according to package directions until al dente, drain, and lay flat on a sheet of wax or parchment paper to cool. (Some brands are oven-ready; check packaging.)
- While shells cook, sauté spinach: in a medium skillet over medium heat, add a splash of olive oil and wilt the chopped spinach for 1–2 minutes until just softened. Remove from heat, squeeze out excess moisture, and let cool.
- In a mixing bowl, combine ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, garlic powder, onion powder, black pepper, and the squeezed spinach. Stir gently until just combined — avoid overmixing to keep the filling light.
- Spread about 1/2 cup marinara sauce evenly in the bottom of the prepared baking dish.
- Using a small spoon or piping bag, fill each manicotti shell with roughly 3 tablespoons of the ricotta-spinach mixture. Place filled shells seam-side down in the baking dish in a single layer.
- Pour remaining marinara sauce evenly over the shells. Sprinkle with the remaining mozzarella and Parmesan.
- Cover the dish with foil (tent slightly so cheese doesn’t stick) and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and lightly golden.
- Let the dish rest 5–10 minutes after removing from oven. Garnish with fresh basil leaves and serve.
Practical tips:
- If shells tear while filling, crumble the filling into the sauce and make a layered "stuffed-shells" style casserole instead.
- Avoid overmixing the filling; it should be creamy but not runny.
- Check doneness by ensuring internal temperature reaches 160°F if using egg in the filling, and cheese is bubbling.
Best Pairings
- Simple green salad dressed with lemon vinaigrette to cut richness.
- Crusty garlic bread or focaccia to mop up sauce.
- Roasted vegetables (broccolini, asparagus) for color and texture contrast.
- For a lighter handheld option or lunch follow-up, consider pairing with a sandwich like my turkey and cheese wrap recipe.
Presentation tips: - Serve on warm plates so the manicotti stays hot longer.
- Add a drizzle of high-quality olive oil and a few torn basil leaves for an elevated look.
Storing Leftovers
- Room temperature: Do not leave manicotti at room temperature for more than 2 hours (per CDC food-safety guidance).
- Refrigeration: Store covered in an airtight container for 3–4 days.
- Freezer: Wrap tightly (foil + plastic wrap or in a freezer-safe container) and freeze up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheating: - From refrigerated: reheat individual portions in a microwave for 1–2 minutes, or in a 350°F oven covered for 15–20 minutes until warmed through.
- From frozen: bake covered at 350°F for 45–60 minutes, then uncover for 10–15 minutes.
Chef’s Advice
- Cheese balance: Using a mix of ricotta, mozzarella, and a touch of Parmesan gives both creaminess and flavor depth — don’t skip the Parmesan; it adds umami.
- Shell texture: Cook shells just to al dente; they’ll finish cooking in the oven and will keep from becoming gummy.
- Moisture control: Squeeze cooked spinach to remove excess water — watery filling can make the dish soupy.
- Sauce choice: Choose a lighter, bright marinara (not too sweet) to complement the cheese; for more depth, simmer the jarred sauce with a crushed garlic clove and a bay leaf for 10 minutes before using.
- Baking tip: Let the baked dish rest before serving to help the filling set and make for cleaner slices.
Creative Twists
- Vegan version:
- Use firm tofu (pressed) blended with nutritional yeast, lemon juice, a pinch of turmeric (for color), garlic powder, and sautéed spinach to mimic ricotta.
- Swap mozzarella and Parmesan for vegan shredded cheeses or sprinkle with toasted breadcrumbs and nutritional yeast.
- Meat-lover’s variation:
- Brown 8 oz Italian sausage (mild or spicy) and fold into the ricotta mixture for a heartier filling.
- Italian herb and lemon:
- Add 1 teaspoon chopped fresh oregano and 1 teaspoon lemon zest to the filling for a bright, Mediterranean note.
- Crespelle-style (crepe manicotti):
- Replace dry shells with thin savory crepes (crespelle) and roll the filling inside for an elegant variation inspired by Italian regional cooking.
Recipe Q&A
Q: Can I assemble this ahead of time?
A: Yes — assemble up to 24 hours ahead, cover tightly, and refrigerate. Bake just before serving (you may need to add 5–10 minutes to baking time if very cold).
Q: My filling seemed watery — how do I fix this?
A: Drain and squeeze cooked spinach well; use thicker ricotta or add one beaten egg or 1/4 cup breadcrumbs to absorb moisture before baking.
Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out all excess moisture; you may need to use slightly more (about 1.5 cups thawed) to reach the same volume as fresh.
Q: How do I make the dish lower in sodium?
A: Use low-sodium marinara and lower-sodium cheeses, and reduce added salt. Fresh herbs and lemon zest boost flavor without added salt.
Q: Can I freeze before baking?
A: Yes — assemble in a freezer-safe dish, cover tightly, and freeze up to 2–3 months. Bake from frozen at 375°F, covered, until heated through (about 60–80 minutes), then uncover to brown the top.
Conclusion
This Spinach and Ricotta Stuffed Manicotti recipe delivers creamy texture, comforting flavors, and the kind of table-pleasing presence that turns weeknights into celebrations. If you’d like to compare techniques and inspiration from other cooks, check this classic Spinach and Ricotta Manicotti Recipe or explore a delicate crepe-style approach in Crespelle Manicotti with Spinach – Lidia. I hope you try it, adapt it to your taste, and share photos and notes — I love hearing how recipes become part of your kitchen story.
Print
Spinach and Ricotta Stuffed Manicotti
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy pasta dish featuring ricotta and spinach stuffed into manicotti shells and baked in marinara sauce.
Ingredients
- 12 manicotti shells (dried)
- 2 cups ricotta cheese (about 454 g)
- 2 cups fresh spinach, chopped (about 60 g)
- 1 cup grated mozzarella cheese (about 113 g)
- 1/2 cup grated Parmesan cheese (about 50 g)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 jar (24 oz / ~680 g) marinara sauce
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook manicotti shells according to package directions until al dente, then drain and lay flat to cool.
- In a skillet, add a splash of olive oil and wilt the chopped spinach over medium heat for 1–2 minutes, then let cool.
- In a mixing bowl, combine ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, garlic powder, onion powder, black pepper, and squeezed spinach. Stir gently until combined.
- Spread about 1/2 cup marinara sauce evenly in the baking dish.
- Fill each manicotti shell with 3 tablespoons of the ricotta-spinach mixture and place in the baking dish seam-side down.
- Pour remaining marinara sauce over the filled shells and sprinkle with remaining mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes until cheese is bubbly and golden.
- Let rest for 5–10 minutes before serving, garnished with fresh basil leaves.
Notes
For lighter ricotta, use part-skim ricotta; add a beaten egg for firmer filling, or experiment with spices for more flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 454
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 50mg
