Special Manicotti
Indulge in the hearty, cheesy comfort of Special Manicotti, a tantalizing Italian-inspired dish that's perfect for family dinners or special gatherings. This crowd-pleaser features tender manicotti pasta shells stuffed with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, paired with nutrient-packed spinach and seasoned to perfection with garlic, parsley, and a hint of black pepper. Smothered in rich marinara sauce and topped with a golden, bubbly layer of melted cheese, this baked pasta casserole is both satisfying and easy to make. With just 30 minutes of prep time and a foolproof baking method, your kitchen will be filled with the irresistible aroma of this classic favorite. Pair it with a crisp green salad and garlic bread for a complete meal that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 12 pieces manicotti pasta shells
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 2 pieces large eggs
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups marinara sauce
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti shells in a large pot of boiling salted water until al dente, typically about 6-7 minutes. Drain, rinse with cold water, and set aside to cool.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, chopped spinach, eggs, parsley, garlic powder, salt, and black pepper. Mix thoroughly until well combined. This will be the filling for your manicotti shells.
Using a small spoon or a piping bag, carefully stuff each manicotti shell with the ricotta mixture. Be sure not to overfill them.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish that has been lightly greased with olive oil.
Arrange the stuffed manicotti shells in a single layer over the marinara sauce.
Pour the remaining marinara sauce evenly over the top of the shells, making sure all shells are well-coated.
Sprinkle the remaining 1 cup of shredded mozzarella and the remaining 1/2 cup of grated Parmesan cheese over the top of the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly browned.
Remove from the oven and let the manicotti rest for 5-10 minutes before serving.
Garnish with extra parsley if desired and serve hot.
Nutrition Facts
Calories |
5917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 7338 mg | 319% | |
| Total Carbohydrate | 824.5 g | 300% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 45.5 g | ||
| Protein | 285.3 g | 571% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 4921 mg | 379% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 3078 mg | 65% | |
*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.
