Manicotti Cum Laude
Elevate your dinner table with Manicotti Cum Laude, a luxurious baked pasta dish that combines creamy ricotta, melty mozzarella, and nutty Parmesan with the vibrant earthiness of fresh spinach. Perfectly tender manicotti shells are stuffed with a savory mixture enhanced by fragrant garlic, oregano, and basil, then nestled in a rich marinara sauce and topped with golden, bubbly cheese. This Italian-inspired recipe is easy to prepare with just 30 minutes of prep time, making it an ideal choice for a family dinner or a crowd-pleasing centerpiece for gatherings. Whether garnished with fresh parsley or served as-is, this comforting dish delivers restaurant-quality flavors straight from your home oven. Keywords: baked manicotti recipe, ricotta stuffed pasta, Italian pasta dishes, spinach manicotti, easy Italian dinner ideas.
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Recipe Information
Ingredients
- 12 pieces manicotti pasta shells
- 16 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 cups fresh spinach
- 1 large egg
- 2 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 3 cups marinara sauce
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the manicotti shells according to package instructions until slightly undercooked (al dente). Drain and set aside to cool.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool.
In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, the cooked spinach mixture, egg, oregano, basil, salt, and pepper. Mix until well combined.
Transfer the ricotta mixture to a piping bag or a resealable plastic bag with the tip cut off for easier filling of the shells.
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Carefully pipe the ricotta filling into each manicotti shell and place them in a single layer in the baking dish.
Pour the remaining marinara sauce over the filled shells. Sprinkle the remaining 1 cup of shredded mozzarella on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let stand for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.2 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 536 mg | 41% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
