Description
A comforting and creamy pasta dish featuring ricotta and spinach stuffed into manicotti shells and baked in marinara sauce.
Ingredients
Scale
- 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