Vegetarian Manicotti
Indulge in the comforting flavors of this Vegetarian Manicotti recipe, a hearty Italian-inspired dish that’s perfect for dinner parties or weeknight meals. Tender manicotti shells are stuffed with a rich and creamy mixture of ricotta, mozzarella, Parmesan, and perfectly seasoned spinach, creating a filling that’s both satisfying and nutrient-packed. Coated in a generous layer of savory marinara sauce and topped with bubbly, golden mozzarella, this baked pasta dish is a cheese lover's dream. With just 30 minutes of prep time and simple ingredients like garlic, basil, and oregano, this recipe is easy to make yet full of homemade flavor. Serve it with a crisp side salad or warm garlic bread for a complete vegetarian feast that will have everyone coming back for seconds.
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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
- 1 cup Frozen chopped spinach, thawed and drained
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 cups Marinara sauce
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the manicotti shells and cook for 6-7 minutes, or until slightly undercooked (they will finish cooking in the oven). Drain the shells and rinse with cool water to stop the cooking process. Set aside.
In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, thawed and drained spinach, egg, minced garlic, dried basil, dried oregano, salt, and black pepper. Mix until the filling is well incorporated.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
Using a small spoon or piping bag, carefully fill each cooked manicotti shell with the ricotta and spinach mixture. Arrange the filled shells in a single layer in the prepared baking dish.
Pour the remaining 2 cups of marinara sauce evenly over the stuffed shells, making sure they're fully covered.
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove the baking dish from the oven and let it rest for 5 minutes before serving.
Serve warm, garnished with additional grated Parmesan or fresh basil if desired.
Nutrition Facts
Calories |
3638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 5750 mg | 250% | |
| Total Carbohydrate | 353.1 g | 128% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 25.5 g | ||
| Protein | 198.8 g | 398% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 3622 mg | 279% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2182 mg | 46% | |
*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.
