Spinach and Ricotta Stuffed Manicotti

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Manicotti has always felt like a warm hug on a plate, and this Spinach and Ricotta Stuffed Manicotti recipe is no exception. I love how the creamy ricotta blends with earthy spinach and gets tucked into pasta tubes, blanketed in tangy marinara, and topped with bubbly, golden cheese. It’s the kind of dish that turns an ordinary weeknight into something comforting and special.

What I adore most about this recipe is how it strikes the perfect balance between hearty and elegant. Whether you’re feeding your family or having a few friends over, this baked pasta dish always gets rave reviews. It’s filling, vegetarian-friendly, and brings classic Italian flavors together in the most satisfying way.

Why You’ll Love This Spinach and Ricotta Stuffed Manicotti

This recipe is all about creamy, cheesy comfort. It’s surprisingly easy to prepare, can be made ahead of time, and it freezes beautifully. It’s perfect for weeknight dinners or cozy weekends when you want something warm and indulgent without too much fuss. Plus, it’s a great way to sneak greens into your meal without sacrificing taste.

What Kind of Pasta Should I Use for Stuffed Manicotti?

For this dish, classic manicotti pasta shells are ideal—they’re large enough to hold the creamy filling and sturdy enough to hold their shape during baking. If you can’t find manicotti, large cannelloni tubes or even cooked jumbo pasta shells can work well. Just make sure to boil them until al dente to make stuffing easier.

Options for Substitutions

• Cheese: If you don’t have ricotta, cottage cheese is a great substitute, though it will have a slightly different texture. You can also mix in mascarpone for extra richness.
• Greens: Instead of spinach, try kale or Swiss chard (just make sure to cook and drain well).
• Sauce: A simple marinara works beautifully, but you can experiment with a creamy Alfredo for a different flavor profile.
• Add-ins: For extra protein, consider adding cooked crumbled Italian sausage or finely chopped mushrooms to the filling.

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Ingredients for this Spinach and Ricotta Stuffed Manicotti

• Manicotti Pasta Shells – These large pasta tubes are perfect for stuffing and hold up well during baking.
• Ricotta Cheese – The creamy, mild base of the filling that brings richness and texture.
• Frozen Chopped Spinach – Convenient and easy to use, just be sure to thaw and squeeze out all excess moisture.
• Parmesan Cheese – Adds a salty, nutty bite to both the filling and the topping.
• Mozzarella Cheese – Melts beautifully and creates that gooey, golden topping.
• Egg – Helps bind the filling together.
• Garlic – Adds savory depth and flavor to the filling.
• Nutmeg – A pinch of nutmeg enhances the ricotta and spinach blend with subtle warmth.
• Salt and Pepper – Essential for balancing and enhancing all the flavors.
• Marinara Sauce – A rich, tangy tomato base that ties the whole dish together.
• Olive Oil – Used for sautéing and greasing the baking dish.

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Step 1: Prep the Spinach

If you’re using frozen spinach, thaw it completely and squeeze out as much water as possible using a clean kitchen towel or cheesecloth. This step is crucial to prevent a watery filling.

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Step 2: Make the Filling

In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, one beaten egg, minced garlic, a pinch of nutmeg, salt, and black pepper. Mix until the filling is well-blended and creamy.

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Step 3: Boil the Manicotti

Cook the manicotti shells in salted boiling water until al dente. Be careful not to overcook, as the shells will continue to soften in the oven. Drain and cool slightly before handling.

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Step 4: Stuff the Manicotti

Fill a piping bag or a large zip-top bag (with the corner snipped off) with the ricotta-spinach mixture. Carefully pipe the filling into each manicotti shell until full.

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Step 5: Layer the Dish

Spread a generous layer of marinara sauce on the bottom of a greased baking dish. Arrange the filled manicotti on top of the sauce in a single layer.

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Step 6: Top and Bake

Cover the stuffed shells with more marinara sauce, then sprinkle with shredded mozzarella and extra Parmesan. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden.

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Step 7: Let it Rest and Serve

Let the manicotti rest for 5–10 minutes before serving. This helps the cheese set and makes it easier to plate. Garnish with fresh parsley or basil if desired.

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How Long to Prepare the Spinach and Ricotta Stuffed Manicotti

Prep Time: Preparing the filling, boiling the pasta, and assembling the manicotti takes about 30–35 minutes. If you’re quick with multitasking, you might shave off a few minutes by cooking the pasta while mixing the filling.

Bake Time: Once assembled, baking takes 35–40 minutes total. The first 25 minutes are covered to allow everything to heat through, then uncovered for another 10–15 minutes to get that golden, bubbly top.

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Tips for Perfect Spinach and Ricotta Stuffed Manicotti

• Use a piping bag or zip-top bag to stuff the shells—it’s less messy and much quicker.
• Don’t overcook the pasta; slightly underdone shells hold their shape better during baking.
• Thoroughly drain the spinach to avoid excess moisture in the filling.
• Let the dish rest before serving—it helps the filling firm up and intensifies flavor.
• Add a thin layer of sauce at the bottom to keep the pasta from sticking.

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Watch Out for These Mistakes While Cooking

• Overcooking pasta: Mushy shells are hard to fill and won’t hold together well in the oven.
• Watery spinach: Inadequately drained spinach waters down the filling and can make the dish soggy.
• Skipping seasoning: Without enough salt or pepper, the filling can taste bland despite the cheese.
• Not enough sauce: Dry manicotti is a letdown—make sure the pasta is well-covered.
• Burning the cheese: If your oven runs hot, keep a close eye during the uncovered bake.

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What to Serve With Spinach and Ricotta Stuffed Manicotti?

1. Garlic Bread

Warm, crusty garlic bread is the perfect scoop for extra sauce.

2. Caesar Salad

Crisp romaine, creamy dressing, and croutons offer a refreshing contrast.

3. Roasted Vegetables

Try zucchini, bell peppers, or asparagus with olive oil and herbs.

4. Tomato Basil Soup

A light, acidic soup pairs beautifully with the richness of the manicotti.

5. Antipasto Platter

A mix of olives, marinated vegetables, and cheese is great for starting the meal.

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Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave with a splash of sauce to keep it moist.

Freezer: Assemble the dish but don’t bake. Wrap tightly in plastic wrap and foil and freeze for up to 2 months. To bake from frozen, add an extra 15–20 minutes to the bake time (keep it covered for longer).

Reheating: For best results, reheat in the oven at 350°F until hot throughout. Cover with foil to avoid drying out.

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Estimated Nutrition

(Per serving, assuming 1/6 of recipe)

• Calories: ~420
• Protein: 22g
• Carbohydrates: 36g
• Fat: 22g
• Saturated Fat: 10g
• Fiber: 4g
• Sugar: 6g
• Sodium: 650mg

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Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! You can assemble it a day in advance, refrigerate it, and bake it when needed.

Can I use fresh spinach instead of frozen?

Yes, just sauté and wilt it first, then chop and drain well before using.

What can I do with leftover filling?

Use it to stuff shells, spread on lasagna layers, or even fill a savory crepe.

Can I make this gluten-free?

Yes, use gluten-free manicotti or large gluten-free shells and ensure your marinara sauce is gluten-free too.

How do I avoid soggy manicotti?

Be sure to fully drain the spinach and don’t overdo the sauce. Also, let the dish rest before serving so the filling sets.

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Conclusion

Spinach and Ricotta Stuffed Manicotti is one of those timeless recipes that checks all the right boxes—comforting, crowd-pleasing, and easy to prepare. Whether you’re making it ahead for a gathering or enjoying it fresh out of the oven on a quiet night in, this dish brings the warmth of classic Italian cooking straight to your table. With a few simple ingredients and a bit of layering love, you’ll have a beautiful baked pasta that’s satisfying and oh-so-cheesy.

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