Spinach Cheese Manicotti
Indulge in the comforting flavors of Spinach Cheese Manicotti, a classic baked pasta dish that combines tender manicotti shells stuffed with a rich, creamy filling of ricotta, mozzarella, Parmesan, and fresh spinach. Perfectly seasoned with garlic and Italian herbs, these cheese-filled shells are blanketed in marinara sauce and topped with melty mozzarella for a truly irresistible finish. This easy-to-follow recipe takes just an hour to prepare and bake, making it an ideal option for hearty family dinners, potlucks, or special occasions. Serve hot with a sprinkle of fresh basil or extra Parmesan for an elegant touch that’s sure to impress. Whether you're a pasta lover or vegetarian comfort food enthusiast, this Spinach Cheese Manicotti recipe is a must-try!
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Recipe Information
Ingredients
- 12 pieces manicotti pasta shells
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups fresh spinach, finely chopped
- 1 piece large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups marinara sauce
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the manicotti pasta shells in a large pot of salted boiling water according to the package instructions until al dente. Drain and rinse with cool water to stop the cooking, then set aside.
In a large mixing bowl, combine the ricotta cheese, 1 1/2 cups of shredded mozzarella, grated Parmesan, chopped spinach, minced garlic, egg, Italian seasoning, salt, and black pepper. Mix well until fully 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 piping bag or spoon, carefully fill each manicotti shell with the spinach cheese mixture.
Place the filled manicotti shells in a single layer in the prepared baking dish.
Top the manicotti with the remaining 2 cups of marinara sauce, spreading it evenly to coat all the shells.
Sprinkle the remaining 1/2 cup of shredded mozzarella over the 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 10 minutes, or until the cheese is melted and bubbly.
Let the manicotti rest for 5 minutes before serving. Garnish with extra Parmesan or fresh basil, if desired.
Nutrition Facts
Calories |
5842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 5799 mg | 252% | |
| Total Carbohydrate | 814.9 g | 296% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 40.6 g | ||
| Protein | 282.0 g | 564% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 5040 mg | 388% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 2685 mg | 57% | |
*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.
