No Boil Manicotti
Skip the boiling and dive straight into creamy, cheesy comfort with this No Boil Manicotti recipe! Perfect for busy weeknights or cozy family dinners, this oven-baked dish eliminates the hassle of pre-cooking pasta by letting the marinara sauce work its magic as it cooks. The filling is a delightful blend of ricotta, mozzarella, Parmesan, and fresh spinach, seasoned with garlic and Italian herbs for a flavorful, restaurant-quality meal made right at home. Topped with gooey mozzarella and baked to perfection, this dish is ready in just over an hour and serves six hungry guests. Garnish with fresh basil for a touch of color and added freshness, and enjoy a hearty Italian classic with minimal effort.
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 16 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 cups Fresh spinach, chopped
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3.5 cups Marinara sauce
- 0.5 cups Water
- 2 tablespoons Fresh basil, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray or a thin layer of olive oil.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, chopped spinach, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix well until all the ingredients are fully incorporated.
Transfer the ricotta mixture into a large piping bag or a gallon-sized zip-top bag with one corner cut off for easier filling.
Fill each manicotti shell with the ricotta mixture, being careful not to overfill them. Lay the filled shells in the prepared baking dish in a single layer.
In a separate bowl, combine the marinara sauce and water. Stir well to thin out the sauce slightly, which helps cook the manicotti shells in the oven.
Pour the marinara sauce mixture evenly over the filled manicotti shells, ensuring they are fully covered with sauce to soften properly while baking.
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the sauce-covered shells.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden on top.
Remove the dish from the oven and let it cool for 5–10 minutes before serving. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
3530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 5794 mg | 252% | |
| Total Carbohydrate | 351.2 g | 128% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 27.1 g | ||
| Protein | 191.5 g | 383% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 3342 mg | 257% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1715 mg | 36% | |
*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.
