Description
Creamy ricotta and wilted spinach stuffed in manicotti shells, topped with marinara sauce and baked to perfection.
Ingredients
Scale
- 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