This Three-Cheese and Spinach Manicotti is a wholesome comfort dish that balances indulgence with nutrition.
The creamy ricotta and mozzarella provide protein and calcium, while fresh spinach adds fiber, antioxidants, and plant-based goodness.
Baked with fragrant herbs and a light tomato sauce, it’s a satisfying yet lighter Italian-inspired meal.
Easy to prepare, meal-prep friendly, and family-approved, this recipe is perfect for busy weeknights or cozy weekend dinners.
Easy Spinach Cheese Manicotti
Equipment
- 1 9×13-inch baking dish
- 1 large pot (for boiling pasta and blanching spinach)
- 1 slotted spoon or spider strainer
- (1) Mixing bowl (large)
- 1 piping bag or zip-top bag (for filling)
- 1 Wooden spoon or spatula
- 1 measuring cups and spoons set
Ingredients
- 1 box 8 oz manicotti pasta shells
- 1 carton 5 oz fresh baby spinach
- 14 oz whole milk ricotta cheese
- 2 cups 8 oz shredded mozzarella cheese (reserve ⅓ cup for topping)
- ½ cup freshly grated parmesan cheese
- ¼ cup fresh parsley chopped
- 2 tbsp fresh basil chopped
- 1 tbsp garlic paste
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional
- Kosher salt to taste
- Black pepper freshly ground, to taste
- 1 jar 24 oz tomato basil sauce
Instructions
- Prepare the Baking Dish: Begin by preheating your oven to 350°F (175°C) so it’s hot and ready when you need it. While the oven heats, lightly grease a 9×13-inch baking dish with non-stick spray or a thin layer of olive oil. This prevents sticking and also gives the sauce and cheese a nice golden finish. Once prepared, set the dish aside until you’re ready to assemble the manicotti.
- Cook the Manicotti Pasta: Bring a large pot of well-salted water to a rolling boil. Adding a generous pinch of salt ensures the pasta absorbs flavor from the very beginning. Gently add the manicotti shells to the boiling water, being careful not to break them. Cook until they are just al dente (slightly firm to the bite), following the time on the package. Overcooking can make the pasta fragile and prone to tearing during stuffing. Once cooked, drain the pasta and arrange the shells in a single layer on a paper towel–lined tray to cool and dry completely. Keeping them separate prevents sticking.
- Blanch and Cool the Spinach: Using the same pot of hot water, add the fresh baby spinach and let it wilt for about 1 minute. This quick blanching keeps its bright green color while softening the leaves for the filling. Immediately transfer the spinach into a bowl of ice water using a slotted spoon or spider strainer—this halts the cooking process and preserves its fresh flavor. After a minute, drain the spinach thoroughly and squeeze out excess water by wrapping it in paper towels or a clean kitchen cloth. Properly drying the spinach ensures the filling won’t be watery.
- Mix the Creamy Cheese Filling: Place the blanched spinach in a large mixing bowl. Add the ricotta cheese, most of the shredded mozzarella (reserve about ⅓ cup for the final topping), grated parmesan, parsley, basil, garlic paste, dried oregano, red pepper flakes (if using), and a good pinch of salt and black pepper. Using a wooden spoon or spatula, stir until the mixture becomes smooth, creamy, and evenly combined. The filling should be thick enough to hold its shape, making it easier to pipe into the pasta shells. Taste and adjust seasoning if needed.
- Fill the Pasta Shells: Transfer the cheese and spinach mixture into a large piping bag or a resealable plastic bag with one corner snipped off. Spread half of the tomato basil sauce across the bottom of your prepared baking dish to create a flavorful base that keeps the pasta moist. Carefully pipe the filling into each manicotti shell, starting at one end and working toward the other. Handle the pasta gently to avoid tearing, but don’t worry if a few crack—they will still bake beautifully. Arrange each stuffed shell snugly in the baking dish on top of the sauce. Continue filling until all shells are used.
- Layer Sauce and Cheese on Top: Once the shells are arranged in the dish, pour the remaining tomato basil sauce evenly over the stuffed manicotti, covering them fully so they bake in moisture and flavor. Sprinkle the reserved mozzarella cheese over the top for a delicious golden crust. If desired, add an extra light dusting of parmesan for extra cheesiness.
- Bake the Manicotti to Perfection: Place the baking dish, uncovered, into your preheated oven. Bake for 20–25 minutes, or until the sauce begins to bubble around the edges and the cheese is melted, lightly golden, and irresistible. The bubbling sauce ensures the shells are warmed through, while the top develops a slightly crisp, cheesy finish.
- Rest and Serve: Once baked, carefully remove the dish from the oven and let it rest for about 5 minutes before serving. This short resting time allows the filling to set slightly, making it easier to scoop without losing shape. Garnish with fresh basil or parsley if desired. Serve warm alongside garlic bread and a crisp side salad for a complete Italian-inspired meal.
Notes
- Combines creamy richness from three cheeses with the wholesome goodness of spinach.
- Perfect for both weeknight family meals and special gatherings.
- Ricotta, mozzarella, and parmesan create the ultimate comfort-food texture.
- Fresh spinach adds fiber, nutrients, and balance to the dish.
- Herbs like basil and parsley brighten the overall flavor.
- A high-quality tomato basil sauce elevates the taste significantly.
- Don’t stress if pasta shells tear—once baked, they’ll still hold together and taste delicious.
Chef’s Secrets for Perfect Manicotti
One of the best tricks for manicotti is cooking the pasta only until just al dente—slightly firm—so it holds its shape when stuffing.
To make filling easier, always let the pasta cool completely before piping in the mixture, and use a piping bag or resealable plastic bag for neat results.
Another pro tip is to thoroughly squeeze the moisture out of the blanched spinach; excess water can make the filling runny.
For extra depth of flavor, consider mixing a small amount of grated nutmeg into the ricotta mixture—it pairs beautifully with spinach and cheese.
Finally, always bake the manicotti uncovered so the top develops a lovely golden crust while the inside stays creamy.
Serving Suggestions for Best Enjoyment
This manicotti shines as a hearty main dish, but pairing it with the right sides makes the meal complete.
A fresh green salad with a tangy vinaigrette balances the richness of the cheese, while garlic bread or focaccia is perfect for soaking up the extra sauce.
For a more elaborate spread, serve alongside roasted vegetables like zucchini, bell peppers, or asparagus.
If you’d like to elevate the meal for guests, add a glass of red wine such as Chianti or a crisp sparkling water with lemon to refresh the palate.
This recipe is also a crowd-pleaser at potlucks or family gatherings since it can be made ahead and baked just before serving.
Storage Tips to Keep Freshness
Leftovers keep beautifully if stored properly. Once cooled to room temperature, transfer manicotti into an airtight container and refrigerate for up to 3–4 days.
To reheat, warm in the oven at 325°F until heated through, or microwave individual portions for convenience.
For longer storage, you can freeze either cooked or uncooked manicotti.
Uncooked manicotti should be assembled in a freezer-safe dish, tightly wrapped in plastic wrap and foil, and stored for up to 2 months.
Cooked manicotti can also be frozen once cooled; simply portion it into containers and reheat when ready to enjoy.
Always thaw overnight in the fridge before reheating for best results.
Frequently Asked Questions
1. Can I use no-boil manicotti shells?
Yes, but be mindful that no-boil shells tend to be more delicate.
You may need to increase the baking time slightly and add a bit more sauce to ensure the pasta cooks fully in the oven.
2. What can I substitute for ricotta cheese?
If you don’t have ricotta, cottage cheese or mascarpone can be used as alternatives.
Cottage cheese gives a lighter texture, while mascarpone makes the filling extra creamy and indulgent.
3. Can I prepare this dish ahead of time?
Absolutely! You can assemble the manicotti a day in advance, cover tightly with foil, and refrigerate until ready to bake.
This makes it an excellent option for meal prep or dinner parties.
4. How do I prevent the pasta shells from tearing?
Cook the shells just until al dente and handle them gently.
Using a piping bag instead of a spoon also reduces pressure on the pasta, making the filling process smoother and less likely to cause cracks.
5. Is this recipe vegetarian-friendly?
Yes, this dish is completely vegetarian when made as written, provided you use a tomato sauce without meat.
If you want to boost protein, you can add plant-based sausage or lentils into the sauce without changing the flavor balance.
