Spinach and Ricotta Stuffed Manicotti: An Amazing Ultimate Recipe
Introduction
Imagine pulling a bubbling casserole from the oven: the aroma of simmered tomatoes, warm garlic, and toasted parmesan mingling with the bright, green scent of fresh basil. The manicotti are tender but still hold their shape, each tube warmly stuffed with silky ricotta and wilted spinach, topped with a golden, melty blanket of mozzarella. The first forkful gives you a creamy interior, a slight tooth from the pasta, and a satisfying umami finish from the cheeses and marinara—comforting, familiar, and endlessly comforting.
This recipe is perfect for slow, cozy dinners that feel like a hug, weeknight make-ahead meals that reheat beautifully, and festive gatherings where a crowd-pleasing main is needed. If you love heartwarming bakes that pair well with a green salad and good conversation, this dish will quickly become a keeper. And if you want a sweet finish after dinner, try it alongside a slice of our classic moist banana bread for a true homey feast.
At a Glance
- Prep Time: 25 minutes (plus 10 minutes if you sauté spinach)
- Cook Time: 35–40 minutes (bake)
- Total Time: 1 hour (including assembly and cooling)
- Servings: 6 (two stuffed manicotti per person)
- Difficulty Level: Easy–Moderate (requires simple assembly and baking)
Nutrition Highlights
Nutrition estimates per serving (1 of 6). Values are approximate and calculated from USDA FoodData Central ingredient entries and cross-checked with general guidance from the Mayo Clinic and CDC for portion sizes and dietary context.
- Calories: ~460 kcal
- Protein: ~20 g
- Carbohydrates: ~41 g
- Fat: ~23 g
- Saturated Fat: ~11 g
- Fiber: ~4 g
- Sugar: ~7 g
- Sodium: ~620 mg
Notes: These figures are estimates and will vary with specific brands (especially cheeses and marinara). For people tracking sodium, using low-sodium marinara and reduced-fat cheeses will lower the sodium and fat content. (Sources: USDA FoodData Central; Mayo Clinic nutrition guidelines.)
Why You’ll Love It
This version of spinach and ricotta stuffed manicotti blends comforting textures with bright flavor. The ricotta provides a creamy, slightly tangy base while the spinach adds freshness and a nutritional boost—iron, folate, and vitamins A and K. The dish evokes family dinners and holiday tables because it’s shareable, visually appealing, and reliably satisfying. It’s also flexible: assemble ahead for stress-free entertaining, or make a smaller batch for a weeknight win. Whether you’re seeking nostalgia, convenience, or a vegetable-forward comfort meal, this recipe delivers.
Preparation Guide
Ingredients
- 12 manicotti shells
- 2 cups ricotta cheese (whole-milk or part-skim)
- 2 cups fresh spinach, chopped (about 2 packed cups)
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 jar (24 oz) marinara sauce
- Fresh basil leaves for garnish (optional)
Optional ingredients and substitutions:
- Use 1–2 cloves fresh garlic, minced, instead of garlic powder.
- Substitute frozen chopped spinach (10 oz), thoroughly thawed and squeezed dry, for fresh spinach.
- For lighter versions: use part-skim ricotta and reduced-fat mozzarella.
- Gluten-free: swap manicotti shells for gluten-free pasta tubes or use large gluten-free cannelloni.
- Add 1/2 cup cooked, crumbled Italian sausage or mushrooms for added savory depth.
Making Spinach and Ricotta Stuffed Manicotti is both fun and fulfilling. Follow these step-by-step instructions to achieve delightful results:
Step-by-step Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin brush of olive oil.
- Cook manicotti shells according to package directions until just al dente. Drain carefully and lay flat on a clean kitchen towel to cool slightly (this prevents tearing when filling).
- If using fresh spinach: warm a skillet over medium heat, add the chopped spinach with a splash of water, and sauté until wilted (1–2 minutes). Remove and cool slightly. If using frozen, ensure it’s fully thawed and very well drained.
- In a medium bowl, combine ricotta, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, garlic powder, onion powder, and black pepper. Fold in the cooled spinach until uniformly mixed—avoid overmixing to keep the filling light.
- Spread about 1/2 cup of marinara sauce over the bottom of the prepared baking dish to prevent sticking.
- Using a piping bag or a small spoon, gently fill each manicotti shell with the ricotta-spinach mixture (about 2–3 tablespoons per shell). Place filled shells seam-side down in a single layer in the dish.
- Spoon the remaining marinara over the top of the shells so they are well coated. Sprinkle the remaining mozzarella and Parmesan evenly across the top.
- Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake 10–15 minutes more until cheese is bubbly and lightly golden.
- Let the manicotti rest for 5–10 minutes before serving. Garnish with fresh basil leaves if desired.
Practical tips:
- Prevent soggy pasta: be sure to spoon off excess water after boiling, and use a modest amount of sauce in the dish bottom.
- Avoid overmixing the filling: overworking ricotta can make it dense; fold until combined.
- Don’t overcook shells: al dente shells hold their shape and fill more easily.
- Check doneness: cheese should be bubbly and slightly golden; internal temperature around 165°F is safe for reheated combinations.
Best Pairings
- Simple green salad: peppery arugula with a lemon vinaigrette cuts the richness beautifully.
- Garlic bread or a crisp baguette to mop up extra sauce.
- Roasted vegetables: asparagus, broccolini, or Brussels sprouts for seasonal balance.
- Wine pairing: a medium-bodied red like Chianti or a fresh Sangiovese complements tomato-based casseroles.
- For weeknight ease: serve with a light soup and enjoy with your favorite iced tea or sparkling water. If you prefer handheld sides, this dish pairs well with quick sandwiches like a turkey and cheese wrap for packed-lunch inspiration using leftovers.
Shelf Life & Storage
Room temperature:
- Do not leave cooked manicotti at room temperature for longer than 2 hours (or 1 hour if ambient temperature is above 90°F) for food safety (USDA guidance).
Refrigeration:
- Store in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
Freezer:
- Freeze assembled (before baking) or fully cooked manicotti. For best quality, freeze up to 2–3 months. To reheat from frozen: thaw overnight in the fridge and bake at 375°F covered for 30–40 minutes, removing foil for the final 10 minutes to brown, or bake from frozen for a longer time (cover and bake 45–60 minutes).
Expert Tips
Pro Tips & Tricks
- Cheese texture: For the creamiest filling, use whole-milk ricotta or drain part-skim ricotta in a fine mesh strainer for 30 minutes to remove excess whey.
- Filling finesse: Use a piping bag (or a resealable plastic bag with the corner snipped) to fill shells cleanly and quickly.
- Layering sauce: A thin layer of sauce on the bottom prevents sticking and ensures even moisture without oversaucing.
- Flavor boosters: Stir a teaspoon of lemon zest or a pinch of nutmeg into the ricotta for subtle brightness and depth.
- Make-ahead strategy: Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking—great for entertaining.
Fun Flavor Ideas
Delicious Variations
- Vegan Spinach & Tofu “Ricotta”
- Substitute ricotta with mashed firm tofu blended with nutritional yeast, a splash of lemon, garlic, and a pinch of salt. Use vegan mozzarella and check the pasta is egg-free.
- Meat Lover’s Twist
- Sauté 1/2 pound Italian sausage, drain, and fold into the ricotta mixture for extra savory depth. Alternatively, layer thin slices of cooked prosciutto under each shell before baking.
- Mediterranean Spinach & Feta
- Replace half the ricotta with crumbled feta and add chopped sun-dried tomatoes and a teaspoon of dried oregano for a tangier, herb-forward profile.
- Mushroom & Herb
- Sauté 8 oz sliced cremini mushrooms with shallot and thyme; fold into the filling for an earthy variation.
- Gluten-Free or Low-Carb
- Use gluten-free manicotti shells or roll the filling into thin layers of baked eggplant slices for a lower-carb casserole.
Frequently Asked Questions
Common Questions & Answers
Q: Can I use frozen spinach?
A: Yes—thaw thoroughly and squeeze out all excess water before folding into the ricotta to avoid a watery filling.
Q: Can this be assembled ahead of time?
A: Absolutely. Assemble up to 24 hours in advance, keep covered in the refrigerator, then bake as directed when ready.
Q: How do I stop the filling from being runny?
A: Use full-fat ricotta or strain part-skim ricotta in a fine mesh sieve for 30 minutes. Also squeeze excess water from spinach and avoid adding extra sauce to the shells.
Q: Is it safe to freeze after baking?
A: Yes. Cool completely, wrap tightly, and freeze for up to 2–3 months. Reheat in a covered dish at 350°F until piping hot.
Q: How can I make it lighter?
A: Use part-skim ricotta and mozzarella, and a low-sodium marinara. Serve with large portions of salad and roasted vegetables to balance portions.
Conclusion
This spinach and ricotta stuffed manicotti recipe balances creamy comfort and bright greens—ideal for family dinners, make-ahead meals, and festive tables. If you’d like to explore another classic preparation and compare techniques, I found a reliable reference for a similar approach in this Spinach and Ricotta Manicotti Recipe, and for a crepe-style (crespelle) version that’s worth trying for a different texture, see Crespelle Manicotti with Spinach – Lidia. Try the recipe, leave a note about your favorite swap, and share photos—I love seeing your kitchen experiments and hearing how you make it your own.
Print
Spinach and Ricotta Stuffed Manicotti
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy ricotta and wilted spinach stuffed in manicotti shells, topped with marinara sauce and baked to perfection.
Ingredients
- 12 manicotti shells
- 2 cups ricotta cheese (whole-milk or part-skim)
- 2 cups fresh spinach, chopped
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 jar (24 oz) marinara sauce
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook manicotti shells according to package directions until just al dente. Drain and cool slightly.
- If using fresh spinach, sauté in a skillet until wilted (1–2 minutes). If using frozen, ensure it’s well drained.
- In a bowl, combine ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, garlic powder, onion powder, and black pepper. Fold in spinach.
- Spread 1/2 cup marinara sauce over the baking dish.
- Fill each manicotti shell with the ricotta-spinach mixture and place in the dish seam-side down.
- Spoon remaining marinara over the shells and sprinkle with remaining mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until cheese is bubbly and golden.
- Let rest for 5–10 minutes before serving. Garnish with basil if desired.
Notes
For lighter versions, use part-skim ricotta and reduced-fat mozzarella. Adjust sodium by using low-sodium marinara.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 7g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
