Easy Spinach Cheese Manicotti
Tender manicotti shells are filled with a rich blend of ricotta, mozzarella, parmesan, and fresh spinach, then baked in a savory tomato sauce until golden and bubbly. This comforting Italian-inspired dish is easy to prepare, packed with flavor, and perfect for weeknight dinners or family gatherings.
Equipment
- 1 9x13-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.