Description
This Spinach and Ricotta Stuffed Manicotti is the ultimate cozy comfort dish. With creamy ricotta, tender spinach, and bubbly marinara, it’s a perfect easy dinner idea the whole family will love. Whether you’re prepping a quick weeknight dinner, hosting guests, or looking for hearty food ideas, this recipe delivers. It’s make-ahead friendly, freezer-friendly, and full of Italian-inspired flavor. Ideal for healthy snacks, meal prep, or an easy recipe for dinner ideas—this one is a classic you’ll make again and again.
Ingredients
8 oz manicotti pasta shells
1 ½ cups ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
2 cups marinara sauce
½ cup extra mozzarella cheese (for topping)
2 tbsp grated Parmesan (for topping)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to boil. Cook manicotti shells until just al dente, about 6–7 minutes. Drain, rinse with cold water, and lay on a tray to cool.
3. In a large bowl, combine ricotta, spinach, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until smooth and well incorporated.
4. Spoon the mixture into a piping bag or a zip-top bag with the corner snipped.
5. Pipe the filling into each manicotti shell carefully from both ends.
6. Spread 1 cup of marinara sauce into the bottom of a 9×13 baking dish.
7. Place filled manicotti over the sauce in a single layer.
8. Cover with the remaining marinara sauce.
9. Sprinkle with extra mozzarella and Parmesan on top.
10. Cover with foil and bake for 25 minutes.
11. Remove foil and bake an additional 10–15 minutes, or until cheese is melted and slightly golden.
12. Let rest for 5 minutes before serving.
Notes
Don’t overcook the pasta shells—keep them al dente to prevent tearing while stuffing.
Squeeze spinach thoroughly to avoid watery filling.
For a golden top, broil the last 2–3 minutes uncovered, watching closely.
Nutrition
- Serving Size: 2 manicotti
- Calories: 430
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 80mg
Keywords: easy dinner, pasta bake, ricotta manicotti, vegetarian, weeknight meal