Nothing says comfort like a pan of Spinach Ricotta Manicotti fresh from the oven, stuffed with creamy ricotta and tender spinach. A quick piping method makes filling the shells simple, and baking them under a blanket of marinara and Parmesan creates a bubbly, golden finish. This hearty Italian dinner is just the kind of crowd-pleasing meal that turns a regular weeknight into something special.
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Ingredients for Spinach Ricotta Manicotti
For the manicotti
- Manicotti pasta shells – Cook them al dente for the best texture.
- Marinara sauce – Jarred works great, but feel free to use homemade if you’re feeling fancy.
For the filling
- Whole milk ricotta cheese – The creamy base of this dish.
- Frozen chopped spinach – Thaw and squeeze it dry to avoid extra moisture.
- Whole milk mozzarella cheese – Shredded for that perfect melty goodness.
- Parmesan cheese – Adds a nutty, cheesy depth—divided for filling and topping.
- Egg – Helps bind everything together.
- Minced garlic – Fresh is always best for maximum flavor.
- Italian seasoning – Dried works just fine here, but fresh herbs are lovely if you have them.
- Kosher salt – Enhances all the flavors beautifully.
- Black pepper – Just a pinch to balance everything out.
For garnish
- Fresh basil – Chopped finely for a fresh, herby finish.
Cook Time for Easy Spinach Ricotta Manicotti
I love how this easy Spinach Ricotta Manicotti comes together without taking over your whole evening. The prep is a bit hands-on, but I promise it’s a gentle, satisfying process. From my kitchen to yours, here’s the timing you can expect for this perfectly baked pasta shells with creamy spinach filling.
| Step | Time |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 10 minutes |
If you’re looking for more delicious Italian dinner ideas that are just as simple to plan, you’ll love our collection of easy homemade pasta recipes for busy weeknights.
How to Make Baked Spinach Ricotta Manicotti
Step 1: Cook the Pasta
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil over high heat. Add the manicotti shells and cook according to the package instructions until al dente, approximately 8–10 minutes. Drain the shells using a colander, then arrange them in a single layer on a baking sheet to prevent them from sticking.
Step 2: Make the Filling
While the pasta cooks, prepare the filling. In a large mixing bowl, combine the ricotta cheese, squeezed-dry spinach, shredded mozzarella, 2 ounces of the grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Use a rubber spatula to mix until all ingredients are evenly distributed and fully incorporated into a uniform mixture.
Step 3: Fill and Assemble
Spread 1 cup of the marinara sauce evenly across the bottom of a 9×13-inch baking dish using a spoon or offset spatula. Using a small spoon or a piping bag, carefully fill each cooked manicotti shell with the cheese and spinach mixture. Arrange the filled shells in a single layer in the prepared baking dish.
Step 4: Top and Bake
Pour the remaining marinara sauce evenly over the top of the filled manicotti shells, ensuring they are completely covered in sauce. Sprinkle the remaining 2 ounces of grated Parmesan cheese evenly over the top.
Step 5: Rest and Serve
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10–15 minutes, until the sauce is bubbly and the cheese on top is lightly golden. Let the manicotti rest for 10 minutes before serving to allow the filling to set. Garnish with freshly chopped basil.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks to make this spinach ricotta manicotti recipe even more forgiving and flexible. Whether you’re cooking for a crowd or just want to mix things up, here are my favorite ways to personalize this savory stuffed manicotti with garlic and herbs.
- Try a flavor twist by swapping the Italian seasoning for a teaspoon of dried oregano and a pinch of red pepper flakes. It gives the filling a wonderful warmth that pairs beautifully with the richness of the cheeses.
- If you’re looking for a lighter version, you can use part-skim ricotta and mozzarella. For even more healthy baking recipes, check out my tips for making your favorite dishes a bit lighter without losing flavor.
- To avoid any sogginess, really take the time to squeeze every last bit of moisture from your thawed spinach. I usually wrap it in a clean kitchen towel and twist until no more water comes out.
- Leftovers keep wonderfully! Store them in an airtight container in the fridge for up to 3 days. Reheat gently in the oven covered with foil to keep your creamy spinach and cheese filled pasta bake from drying out. For more make-ahead inspiration, my chicken pasta bake is another family favorite that reheats like a dream.
This easy Spinach Ricotta Manicotti not only tastes like a warm hug but also brings some lovely nutritional benefits to your table. I’ve always believed that good food should nourish you from the inside out, and this dish does just that with its balance of protein, vitamins, and comforting goodness. Let’s break down what makes this baked pasta so wonderfully wholesome.
Spinach is the real star here, packed with iron, vitamin K, and antioxidants that support overall health. Paired with protein-rich ricotta and mozzarella, this meal helps keep you full and satisfied. If you’re looking for more ways to enjoy nutrient-dense meals, you’ll love my ideas for wholesome pasta salads that are perfect for lunch or light dinners.
For those curious about specific nutrition details, I always recommend checking trusted resources like the professional chef manicotti techniques that often include detailed breakdowns. And if you’re enjoying the cheesy goodness here, don’t miss my simple ricotta cake for another delicious way to use this versatile cheese.
| Nutrient | Benefits |
|---|---|
| Protein | Supports muscle repair and keeps you full longer |
| Calcium | Strengthens bones and supports nerve function |
| Vitamin A | Promotes healthy vision and immune system |
| Fiber | Aids digestion and helps maintain steady energy |
A Lighter Version of Easy Spinach Ricotta Manicotti
I love that this Spinach Ricotta Manicotti recipe is so adaptable for those times when you want something equally delicious but a bit lighter on the palate. Over the years, I’ve played with several variations that maintain all the comfort while trimming down the heaviness—perfect for warmer evenings or when you’re craving something fresh yet satisfying.
For a lower-fat option, try using part-skim ricotta and reduced-fat mozzarella. The flavors still shine through beautifully, and you’ll get that same creamy texture we all love. If you’re looking for more ways to lighten up your favorite dishes, my guide to healthy baking recipes has plenty of inspiration.
You can also boost the veggie content by adding finely chopped mushrooms or zucchini to the filling—they blend right in with the spinach and add wonderful moisture and nutrients. For another veggie-packed idea that’s always a hit at my table, try these spinach and feta turkey burgers that are equally flavorful and light.
Thoughtful Tips for Special Diets
In our family, we’ve learned that good food should be inclusive, and I love adapting recipes so everyone can gather around the table together. Whether you’re sugar-conscious, managing dietary needs, or simply exploring healthier alternatives, this Spinach Ricotta Manicotti can be tweaked beautifully to suit various preferences while keeping all its comforting essence.
For those watching their glycemic intake, consider using whole wheat manicotti shells—they add a nutty flavor and help maintain steadier blood sugar levels. You can also increase the spinach ratio in the filling for extra fiber, which naturally supports glycemic control. I often make this adjustment when cooking for my diabetic friends, and they always appreciate how the dish remains so satisfying.
If you’re avoiding dairy, there are some wonderful plant-based ricotta alternatives available now that work surprisingly well in baked dishes. And for those simply looking to reduce sugar, remember that the natural sweetness of the marinara sauce often means you don’t need any added sugar—just choose a quality brand with simple ingredients.
How to Serve Spinach Ricotta Manicotti
I’ll never forget the first time I served this Spinach Ricotta Manicotti to my extended family during our annual summer gathering. My aunt, who’s notoriously hard to impress with Italian dishes, took one bite and immediately asked for the recipe—now that’s what I call a win! There’s something about presenting this beautiful, bubbly dish that feels like serving pure love on a plate.
For a complete meal, I love pairing this baked pasta with a crisp green salad dressed simply with lemon vinaigrette. The freshness cuts through the richness of the cheese beautifully. My Caprese pasta salad also makes a wonderful side dish if you’re feeding a crowd.
When it comes to drinks, a light red wine like Chianti or even a sparkling water with lemon complements the meal perfectly. And if you’re looking for more Italian-inspired dinner ideas that pair well with this dish, you must try my Italian grilled cheese for those nights when you want something simpler but equally comforting.
Remember to let your manicotti rest for about 10 minutes after baking—this allows the flavors to settle and makes serving much cleaner. I usually use a wide spatula to lift out each shell carefully, making sure to get some of that delicious saucy bottom layer too!
Mistakes to Avoid
Over the years, I’ve learned that even the most comforting dishes like our Spinach Ricotta Manicotti can have little pitfalls that might trip you up. I remember one time I rushed the filling and ended up with watery manicotti—what a disappointment! But don’t worry, I’ve gathered these lessons so you can avoid my mistakes and create perfect baked pasta every time.
First, never skip squeezing the spinach dry. Those extra juices might seem harmless, but they’ll water down your filling and make your shells soggy. I always use a clean kitchen towel and really press out every drop—it makes all the difference in achieving that creamy texture we love.
Another common mistake is overstuffing the shells. It’s tempting to pack in as much filling as possible, but this can cause them to burst during baking. I’ve found that using a piping bag or small spoon gives me better control. If you’re new to working with pasta shells, my guide to easy homemade pasta techniques has some great tips for handling delicate dough.
Don’t forget to season each component separately! I always taste my ricotta mixture, then the sauce, adjusting as I go. According to traditional Italian manicotti preparation methods, building layers of flavor is what makes this dish truly special.
Finally, resist the urge to skip the resting time after baking. I know it’s hard when your kitchen smells amazing, but letting your Spinach Ricotta Manicotti sit for 10 minutes allows the flavors to meld and makes serving so much cleaner. Trust me—it’s worth the wait!
How to Store Spinach Ricotta Manicotti
There’s something wonderfully practical about making extra Spinach Ricotta Manicotti—it’s like giving your future self a delicious gift! I always make a double batch when my nephew visits because he insists on taking some home for his roommates. The way his face lights up when I hand him containers of leftover manicotti reminds me why I love cooking for people.
For refrigeration, let your baked pasta cool completely before transferring to airtight containers. It will keep beautifully for 3-4 days in the refrigerator. When reheating, I suggest adding a tablespoon of water or extra sauce to prevent drying out, then covering with foil and warming at 350°F for about 20 minutes.
Freezing is even better for longer storage. I portion individual servings in freezer-safe containers, making sure to include plenty of sauce to protect the pasta. Frozen Spinach Ricotta Manicotti will maintain its quality for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating.
If you find yourself with extra filling, don’t let it go to waste! It makes wonderful stuffed mushrooms or can be mixed into chicken pasta bake for extra creaminess. And if you’re looking for more creative ways to use ricotta, my cottage cheese recipes collection has plenty of inspiration that works beautifully with ricotta too.
Try This Spinach Ricotta Manicotti Yourself
I truly hope this Spinach Ricotta Manicotti becomes a cherished recipe in your home just like it has in mine. There’s something magical about pulling this bubbling, cheesy masterpiece from the oven that never fails to bring people together around the table. I can still remember the first time I made it for Sunday dinner—the way everyone went quiet except for the happy sounds of eating told me I’d created something special.
Whether you’re cooking for a festive gathering or simply treating yourself to a comforting weeknight meal, this dish delivers on both flavor and nourishment. Don’t be intimidated by the thought of stuffing pasta shells—once you try it, you’ll find it’s actually quite meditative and rewarding.
If you love this baked pasta dish, you might also enjoy my classic manicotti with meat sauce, or perhaps the baked manicotti with three cheeses. For something different but equally comforting, try my cheeseburger pasta that always reminds me of family cookouts.
And if you’re looking for more ways to enjoy spinach in your meals, my spinach banana muffins are perfect for breakfast, while these vegetable side dishes can round out any Italian dinner beautifully.
Frequently Asked Questions
What are the ingredients for spinach manicotti?
You’ll need manicotti shells, fresh spinach, ricotta cheese, mozzarella, Parmesan, eggs, garlic, herbs, and your favorite marinara sauce. I often add a pinch of nutmeg to my ricotta mixture—it’s a little trick I learned from my grandmother that makes the filling taste extra special.
How to make spinach manicotti?
Start by cooking your manicotti shells until al dente, then prepare the spinach and cheese filling. Stuff each shell carefully, arrange in a baking dish with sauce, top with more cheese, and bake until bubbly and golden. The key is not to overcook the pasta initially—it will finish cooking in the oven.
What is the nutrition information for spinach manicotti?
This dish is surprisingly nutritious! Each serving provides protein from the cheeses, iron and vitamins from the spinach, and carbohydrates from the pasta. For exact numbers, it’s best to calculate based on your specific ingredients, but I can tell you it’s one of those meals that satisfies both your taste buds and your body’s needs.
More Italian Favorites You’ll Love
If this Spinach Ricotta Manicotti made your heart happy, wait until you try these other comforting Italian-inspired dishes from my kitchen.
Creamy Chicken Pasta – Weeknight comfort in a bowl with tender chicken and silky sauce.
Caprese Pasta Salad – Fresh, bright, and perfect for summer gatherings or meal prep.
Italian Grilled Cheese – All the flavors of your favorite pasta bake between crispy bread.
Garden Vegetable Pasta Salad – Loaded with fresh veggies and light herb dressing.
Lemon Ricotta Cake – The perfect sweet ending to any Italian meal, light and citrusy.
