Spinach and Cheese Manicotti
Indulge in the creamy, savory comfort of this Spinach and Cheese Manicotti recipe—an Italian-inspired classic that’s perfect for weeknight dinners or special occasions. Tender manicotti shells are generously stuffed with a luscious blend of ricotta, mozzarella, Parmesan, and nutrient-packed spinach, perfectly seasoned with garlic and Italian herbs. Smothered in rich marinara sauce and topped with golden, bubbling mozzarella, this baked pasta dish delivers irresistible flavors and a melt-in-your-mouth texture. With easy-to-follow steps and just 20 minutes of prep time, this crowd-pleaser makes six hearty servings that pair beautifully with garlic bread or a crisp green salad. Whether you’re a seasoned home chef or a beginner in the kitchen, this dish is your go-to for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 10 ounces Frozen chopped spinach
- 1 large Egg
- 0.5 teaspoons Garlic powder
- 1 teaspoons Dried Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 cups Marinara sauce
- 2 teaspoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti shells in a large pot of salted boiling water according to the package instructions, usually about 7-8 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
Thaw the frozen chopped spinach and squeeze out as much excess water as possible using a clean kitchen towel or paper towels.
In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella cheese, grated Parmesan, the drained spinach, an egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until thoroughly combined.
Grease a 9x13-inch baking dish with olive oil. Spread 1 cup of marinara sauce evenly across the bottom of the dish.
Using a small spoon or piping bag, carefully fill each cooked manicotti shell with the spinach and cheese mixture. Arrange the filled shells in a single layer over the marinara sauce in the baking dish.
Pour the remaining 2 cups of marinara sauce over the stuffed shells, making sure they are well covered.
Sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the marinara sauce.
Cover the baking dish tightly 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 melted and bubbly.
Let the manicotti cool for a few minutes before serving. Serve warm with a side of garlic bread or a fresh green salad if desired.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 593 mg | 46% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 394 mg | 8% | |
*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.
