Go Back

Spinach & Cheese Manicotti

A creamy and cheesy filled pasta dish that's perfect for any gathering, combining the delicious flavors of spinach, ricotta, and marinara sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 pieces manicotti pasta tubes
Cheese Filling
  • 15 oz ricotta cheese
  • 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
  • 1.5 cups shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese divided
  • 2 cloves garlic (minced)
  • Salt (to taste)
  • Pepper (to taste)
Sauce and Oil
  • 2 cups marinara sauce divided
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil. Add the manicotti noodles and cook for about 7 minutes until al dente. Drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, spinach, 1 cup of mozzarella cheese, ¼ cup of Parmesan cheese, minced garlic, salt, and pepper. Mix well until all ingredients are combined.
Assembly
  1. Using a spoon or a piping bag, gently fill each manicotti tube with the cheese and spinach mixture. Be careful not to tear the pasta.
  2. Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Place the filled manicotti over the sauce.
  3. Once all the tubes are arranged, top with the remaining marinara sauce and sprinkle the rest of the mozzarella and Parmesan cheese on top.
Baking
  1. Cover the dish with aluminum foil and bake for approximately 20 minutes.
  2. Then remove the foil and bake for an additional 10 minutes until cheese is melted and bubbly.
Serving
  1. Let it cool for a couple of minutes before serving. Enjoy your savory delight!

Notes

For a healthier option, consider using low-fat ricotta or reducing the cheese. You can also add sautéed mushrooms or bell peppers to the filling for extra flavor. Ensure the pasta tubes are completely filled to prevent them from collapsing during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze the assembled but unbaked manicotti for up to 2 months.