Spinach Ricotta Manicotti
A comforting Italian classic featuring manicotti shells stuffed with a creamy ricotta and spinach mixture, baked with marinara and melted cheese. High in protein and fiber, this casserole is perfect for a wholesome weeknight dinner or make-ahead meal.
Equipment
- 1 large sauté pan
- 1-Colander
- 1 large mixing bowl
- 9x13 inch baking dish
- Spoon or piping bag
- Measuring Cups and Spoons
Ingredients
- 4 cups Sugo al Pomodoro or Marinara Sauce
- 1 pound fresh spinach stems removed (or 10 ounces frozen, thawed)
- 2 tablespoons olive oil
- 2 –3 cloves garlic finely chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
- 12 manicotti shells or cannelloni, see notes
- 2 large eggs beaten
- 1 ½ cups ricotta cheese about 1 pound
- 2 cups mozzarella cheese freshly grated, divided
- 1 cup freshly grated Parmigiano-Reggiano or half Pecorino, half Parmesan
- 4 tablespoons fresh basil leaves torn
- 1 pinch freshly grated nutmeg
Instructions
- Prepare the Spinach: Start by heating 2 tablespoons of olive oil in a large sauté pan over medium heat. Once the oil shimmers, add 2–3 cloves of finely chopped garlic. Cook for 2–3 minutes, stirring occasionally, until the garlic becomes fragrant but not browned. Add 1 pound of fresh spinach (or 10 ounces of thawed frozen spinach) to the pan. Stir frequently until the spinach wilts completely, which should take about 3 minutes for fresh leaves. Season lightly with kosher salt to taste. Once cooked, transfer the spinach to a colander to drain excess liquid. Press gently with a spoon to remove as much moisture as possible. Finely chop the cooled spinach. Cooking the spinach first intensifies its flavor and prevents excess water from making your filling runny.
- Combine the Filling Ingredients: In a large mixing bowl, add the chopped spinach, 1 ½ cups of ricotta cheese, 2 large beaten eggs, 1 cup of shredded mozzarella, ½ cup grated Parmigiano-Reggiano, 4 tablespoons of torn fresh basil leaves, and a pinch of freshly grated nutmeg. Season lightly with salt and freshly ground black pepper. Using a spatula or wooden spoon, fold the ingredients together until fully incorporated into a smooth, creamy filling. Taste the mixture and adjust seasoning as needed. This filling is the heart of the dish, so take your time to ensure a balanced flavor.
- Cook the Manicotti Shells: Bring a large pot of salted water to a boil. Add the 12 manicotti shells and cook according to the package instructions until they are al dente. This usually takes 8–10 minutes. Be careful not to overcook them, as they will finish baking in the oven. Once cooked, drain the shells carefully and lay them flat on a lightly greased baking sheet to prevent sticking. Handling the pasta gently is important to avoid cracking or breaking the shells while filling.
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). While the oven heats, spread 1 cup of your favorite Sugo al Pomodoro or marinara sauce evenly on the bottom of a 9×13-inch baking dish. This layer of sauce prevents the manicotti from sticking and adds flavor from the base.
- Fill the Manicotti Shells: Transfer the spinach-ricotta mixture to a piping bag, or use a small spoon if you don’t have one. Carefully fill each manicotti shell with the mixture, making sure not to overstuff to avoid breaking the pasta. Place each filled shell seam-side down in the prepared baking dish. Space the shells evenly, ensuring they’re nestled snugly against each other.
- Top with Sauce and Cheese: Pour the remaining Sugo al Pomodoro over the stuffed shells, spreading it gently with a spoon to cover them completely. Sprinkle the remaining 1 cup of shredded mozzarella and ½ cup of grated Parmigiano-Reggiano evenly over the top. This layer of cheese will melt and turn golden, creating a bubbly, savory crust that is both visually appealing and delicious.
- Cover and Bake: Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow the filling to heat through and the flavors to meld. Covering the dish ensures the pasta steams gently and the filling stays moist.
- Uncover and Brown: After 25 minutes, carefully remove the foil and continue baking for an additional 10 minutes. This step allows the cheese on top to melt fully and achieve a golden-brown, slightly crispy finish. The aroma during this stage should be wonderfully inviting, signaling that the dish is nearly ready.
- Rest Before Serving: Once baked, remove the manicotti from the oven and let it rest for 10 minutes before serving. Resting helps the filling set, making it easier to serve without the mixture spilling out. It also allows the flavors to harmonize, enhancing every bite.
- Serve and Enjoy: Spoon the baked manicotti onto plates and sprinkle with extra Parmigiano or fresh basil if desired. Serve with crusty bread or a fresh side salad for a complete meal. This dish is perfect for family dinners, gatherings, or meal prep, delivering a creamy, flavorful, and wholesome Italian experience in every bite.
Notes
- Always cook fresh spinach before adding it to the filling. This reduces excess moisture and intensifies the flavor.
- When using frozen spinach, make sure it is fully thawed and pressed to remove water to prevent a soggy filling.
- A piping bag makes filling the manicotti shells cleaner and more uniform, but a small spoon works perfectly fine.
- For extra creaminess, you can mix a tablespoon of heavy cream into the ricotta filling.
- Use freshly grated cheese rather than pre-shredded for better melting and richer flavor.
- If manicotti shells crack during filling, patch them with a little sauce and ricotta mixture; they will still bake beautifully.
