For a comforting family dinner, this Spinach Manicotti delivers creamy ricotta and fresh spinach tucked into tender pasta tubes. Baking until bubbly and golden brown transforms simple ingredients into a crowd-pleasing meal. Ready in under an hour, it’s a satisfying dish that feels both wholesome and indulgent.
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Your New Favorite Family Dinner!
- Effortless Assembly – Piping the filling is a simple shortcut that makes stuffing the manicotti shells a breeze.
- Make-Ahead Magic – Assemble this baked spinach manicotti ahead of time for a stress-free weeknight meal.
- Crowd-Pleasing Flavor – The savory manicotti with a three-cheese filling is always a hit with adults and kids alike.
- Comfort in a Dish – This easy baked pasta for a comforting meal is pure cozy satisfaction on a plate.
What You’ll Need for Your Spinach Manicotti
For the manicotti shells
- Manicotti Shells – Cook these just until they’re pliable but still firm—no one likes overcooked pasta.
For the filling
- Olive Oil – Just a bit to grease the baking dish and add a hint of richness.
- Frozen Spinach – Thaw it and squeeze it dry to avoid extra moisture in your filling.
- Ricotta Cheese – Whole milk ricotta is creamy and dreamy here.
- Mozzarella Cheese – Shredded mozzarella adds melty goodness—save some for topping later.
- Parmesan Cheese – Grate it fresh for the best flavor.
- Egg – Lightly beaten to bind everything together.
- Italian Seasoning – A classic blend that brings all the right herby vibes.
- Garlic Powder – A hearty pinch for that cozy garlic flavor.
- Kosher Salt – Don’t skip it—perfect seasoning makes all the difference.
- Black Pepper – Just a touch for a little kick.
For the sauce
- Marinara Sauce – Pick your favorite jarred variety or go homemade if you’re feeling fancy.
- Water – A splash to loosen the sauce and make it extra saucy.
Let’s Talk Timing for This Easy Spinach Manicotti
I know how busy weeknights can get, so I love that this cheesy spinach manicotti feels special without keeping you in the kitchen for hours.
You’ll spend about 25 minutes getting everything prepped and filled—it’s a perfect little kitchen project. Then, the oven takes over for about 50 minutes, filling your home with the most amazing aroma. In just over an hour total, you have a gorgeous, homemade stuffed pasta with Italian seasoning ready for the table. It’s the ideal pace for a relaxed family dinner where you can actually enjoy the process.
If you’re looking for other weeknight-friendly ideas, check out my Baked Ziti for another fast and satisfying pasta bake.
Spinach Manicotti
Ingredients
- 12 manicotti shells
- 1 tablespoon olive oil
- 1 package frozen chopped spinach 10-ounce, thawed and squeezed dry
- 1 container whole milk ricotta cheese 15-ounce
- 2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1 large egg lightly beaten
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 jar marinara sauce 24-ounce
- 1/2 cup water
Equipment
- oven
- baking dish
- Large pot
- spatula
Method
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil or nonstick spray.
- Cook the manicotti shells in a large pot of salted boiling water for 6-7 minutes until pliable but still very firm, then drain and lay them in a single layer on a sheet of parchment paper to prevent sticking.
- In a large mixing bowl, combine the spinach, ricotta, 1 cup of mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper, mixing gently with a spoon until just combined.
- Spoon the filling into a large zip-top bag, snip off one corner, and pipe the mixture evenly into each par-cooked manicotti shell until full.
- Spread 1 cup of marinara sauce in the bottom of the prepared baking dish, arrange the filled shells in a single layer, and pour the remaining sauce over the top.
- Pour the 1/2 cup of water around the edges of the dish, cover tightly with foil, and bake for 40 minutes until the sauce is bubbling.
- Remove the foil, sprinkle the remaining 1 cup of mozzarella cheese over the top, and bake uncovered for 10 more minutes until the cheese is melted and lightly browned.
- Let the manicotti rest for 10 minutes on a wire cooling rack before serving to allow the filling to set.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Thoughtful Twists for Special Diets
I love making our favorite meals work for everyone around the table. If you’re sugar-conscious or looking for lower-glycemic options, this spinach manicotti recipe is wonderfully adaptable. For a more blood sugar friendly approach, you can make a few simple swaps that don’t sacrifice any of the comforting flavor.
Consider using a low-sugar or no-sugar-added marinara sauce to easily control the sweetness. You could also experiment with a sugar alternative like xylitol if you’re making your own sauce from scratch. For portion control, which is great for glycemic management, I like serving a single manicotti shell alongside a big, colorful salad. Remember, these are just friendly tips from my kitchen to yours—always do what feels best for you!
My Best Spinach Manicotti Pro-Tips
After making this easy spinach manicotti countless times for my family, I’ve picked up a few tricks that make it even better. Here are my favorites to help you nail it on the first try.
- Flavor Boost: For an extra layer of savoriness, try stirring a tablespoon of sun-dried tomato pesto into the ricotta filling. It adds a wonderful depth that pairs perfectly with the spinach.
- Texture Trick: To prevent your baked pasta tubes with ricotta and spinach from becoming soggy, make sure you really squeeze every last drop of water from the thawed spinach. A clean kitchen towel works great for this!
- Dietary Swap: For a lighter version, part-skim ricotta and reduced-fat mozzarella work beautifully. The dish will still be incredibly creamy and satisfying. Find more inspiration in my Four-Cheese Lasagna Dip for other cheesy, lighter ideas.
- Storage Savvy: Leftovers reheat like a dream! Cover the baking dish with foil and warm it in a 350°F oven until bubbly. This keeps the cheese from toughening up. For another great make-ahead meal, my Smothered Chicken with Creamed Spinach is a fantastic option.
The Wholesome Goodness in This Spinach Manicotti
This family dinner recipe isn’t just delicious—it’s packed with nutrients that make you feel good. Spinach brings a powerful punch of iron and vitamins, while the ricotta and mozzarella provide protein and calcium for strong bones.
By baking the dish instead of frying, we keep the meal feeling light and wholesome. It’s a balanced way to enjoy a comforting, creamy cheese filled manicotti in marinara. For more detailed nutritional information about the ingredients we use, you can always refer to the USDA Nutrition Guidelines.
If you enjoy the combination of spinach and cheese, you might also love my Spinach Artichoke Chicken for another nutritious and flavorful dinner option.
A Lighter Take on Spinach Manicotti
Craving all the comfort but want a lighter touch? This recipe is so easy to adapt! I often make a few simple swaps depending on what I have on hand or what my family is craving that week.
For a boost of protein, you can mix some lean ground turkey or chicken into the ricotta filling. If you’re watching your carbs, whole-wheat or protein-packed manicotti shells are a great alternative. You can even add extra veggies, like finely chopped mushrooms or zucchini, to the filling for more volume and nutrients. For another delicious and lighter pasta dish, check out my Tomato Spinach Pasta. And if you’re looking for more creative spinach ideas, my Soybean Spinach Salad is a fresh and vibrant side.
How I Love to Serve This Spinach Manicotti
This baked spinach manicotti always reminds me of Sunday dinners at my grandma’s house—it’s the ultimate comfort food that brings everyone together. I love serving it straight from the baking dish at the table so everyone can see that gorgeous, cheesy top.
For a perfect meal, I pair it with a simple green salad with a tangy vinaigrette to cut through the richness, and maybe some warm, crusty garlic bread for dipping. It’s a complete, satisfying dinner that feels like a hug in a dish.
For another fantastic party appetizer that has a similar cheesy, comforting vibe, you have to try my Spinach Artichoke Dip. And if you’re a fan of stuffed meals, my Bacon Spinach Stuffed Chicken is always a crowd-pleaser.
Common Spinach Manicotti Mistakes (So You Don’t Make Them)
I’ve made my share of kitchen mishaps over the years, so I want to help you avoid a few common pitfalls with this manicotti. A little know-how goes a long way toward pasta perfection!
- Overcooking the Pasta: The shells should be par-cooked—still quite firm. They’ll finish cooking in the oven, and this prevents them from turning to mush.
- Wet Spinach: This is the biggest culprit for a watery final dish! Really take the time to squeeze that thawed spinach completely dry in a towel.
- Skipping the Rest Time: Letting the manicotti sit for 10 minutes after baking is not optional. It allows the filling to set, so you get neat slices instead of a cheesy avalanche.
- Using Cold Filling: Let your ricotta come to room temperature before mixing. It blends more smoothly and helps the manicotti heat evenly.
For more guidance on handling ingredients safely, the FDA Food Handling Recommendations are a great resource. And if you love baked pasta dishes, my Baked Ziti with Parmesan has more great tips for achieving the perfect bake.
How I Store and Reheat This Spinach Manicotti
One of the best things about this recipe is that it makes fantastic leftovers. I often make a full pan on a Sunday to enjoy for a couple of easy lunches during the week. The flavors seem to get even better after mingling in the fridge overnight!
Let the manicotti cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual portions tightly in plastic wrap and foil, or place them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. The best way to reheat is covered in a 350°F oven until warm throughout, which keeps the texture perfect.
For another great make-ahead breakfast option, my Spinach Banana Muffins are a family favorite. And if you’re looking for more manicotti inspiration, explore my other versions like this Spinach Ricotta Manicotti.
Ready to Make This Cozy Spinach Manicotti?
I truly hope this easy spinach manicotti becomes a new go-to in your home like it is in mine. There’s something so rewarding about creating a from-scratch meal that fills your kitchen with warmth and brings everyone running to the table.
Don’t be intimidated by stuffing the shells—the piping bag trick makes it simple and even kind of fun! I’d love to hear how it turns out for you. Happy cooking!
More Cozy Family Dinners You’ll Adore
If you loved this comforting pasta bake, you’re going to want to try these other hearty, family-friendly recipes. They’re all about big flavor and easy prep.
Classic Baked Manicotti – The ultimate cheesy, comforting pasta bake for a crowd.
Creamy Spinach Pasta – A luxuriously smooth and quick weeknight sauce that feels indulgent.
Smothered Chicken with Creamed Spinach – A hearty, one-pan dinner that’s pure comfort food.
Spinach Artichoke Chicken – All the flavors of your favorite dip turned into a satisfying main course.
Easy Baked Ziti – A no-fuss, always-delicious pasta bake that everyone loves.
Bacon Spinach Stuffed Chicken – An impressive-looking dinner that’s surprisingly simple to make.
Your Spinach Manicotti Questions, Answered!
What is the trick to filling manicotti?
The easiest trick is to use a piping bag! Just spoon your creamy cheese filling into a large zip-top bag, snip off one corner, and gently pipe the mixture into each par-cooked shell. It’s far less messy than using a spoon and gives you perfectly stuffed manicotti every time.
Does manicotti need to be cooked before stuffing?
Yes, but only partially. You’ll want to boil the manicotti shells for just 6-7 minutes until they are pliable but still very firm (al dente). This is called par-cooking, and it allows the pasta to finish cooking perfectly in the oven without becoming mushy.
What goes with spinach manicotti?
This baked pasta pairs wonderfully with simple sides that balance its richness. I love serving it with a crisp green salad, garlic bread, and maybe some roasted vegetables like broccoli or asparagus. It’s a complete, comforting meal that’s perfect for family dinner recipes.
Can you put spinach in stuffed shells?
Absolutely! The filling for this spinach manicotti works beautifully for jumbo stuffed shells as well. It’s the same concept of creating a savory manicotti with a three-cheese filling, just using a different pasta shape. Feel free to use this same recipe for a fun variation! For another stuffed pasta idea, check out my Creamy Spinach Pasta.
