If you have been searching for a dish that combines comfort, elegance, and a burst of fresh flavor in every bite, this Spinach Ricotta Manicotti Recipe is your dream come true. Packed with creamy ricotta cheese and vibrant spinach, all wrapped in tender pasta tubes and smothered in rich marinara sauce, it is a meal that feels both indulgent and wholesome. Whether you are looking for a special family dinner or a satisfying vegetarian option, this recipe checks all the boxes, making your kitchen a cozy Italian trattoria in no time.
Ingredients You’ll Need
The beauty of this Spinach Ricotta Manicotti Recipe lies in its simplicity—each ingredient is essential and plays a distinct role to build that perfect blend of texture and taste. From the delicate, fresh spinach adding a burst of green freshness to the creamy ricotta that gives the filling its luscious, velvety texture, every bite tells a story. The combination of aromatics, cheeses, and a robust marinara brings balance and depth, making this dish unforgettable.
- 12 manicotti tubes: These tubular pasta shells are perfect for stuffing and catching all that delicious filling and sauce.
- 1 cup ricotta cheese: Creamy and mild, ricotta forms the base of the filling that melts in your mouth.
- ½ cup Parmesan cheese: Adds a sharp, nutty contrast that lifts the filling’s flavor profile.
- 1 large egg: Helps bind the filling ingredients together for a perfect consistency.
- 2 cups fresh spinach, chopped: Fresh spinach brings earthiness, vibrant color, and nutrients.
- 2 cloves garlic: Injects a fragrant warmth to the filling’s sautéed base.
- 1 small onion: When cooked until translucent, it adds sweetness and depth.
- 2 cups marinara sauce: A classic tomato sauce that envelopes the manicotti with tangy richness.
- 2 tbsp olive oil: Used to sauté vegetables for a silky, flavorful base.
- Salt to taste: Essential for enhancing and balancing flavors.
- Black pepper to taste: Adds a mild spicy kick to complement the cheeses and spinach.
How to Make Spinach Ricotta Manicotti Recipe
Step 1: Cook the Manicotti
Start by preheating your oven to 375°F. Then, cook the manicotti tubes according to the package directions until they are perfectly al dente, usually about 15 minutes. This step is crucial because you want the pasta to have just the right bite—soft enough to enjoy, but firm enough to hold all that delicious filling inside.
Step 2: Sauté the Vegetables
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and garlic, cooking them until they become translucent and fragrant. Next, toss in the fresh chopped spinach, cooking just until it wilts and releases its moisture. Carefully remove any excess water from the spinach because too much liquid can make the filling soggy. This step ensures your filling is fresh and flavorful, the base of every bite you’ll enjoy.
Step 3: Prepare the Filling
Let the spinach mixture cool slightly, then combine it with the ricotta cheese, Parmesan, and egg in a bowl. Season the mixture with salt and black pepper, then stir until everything is evenly mixed. The egg is important because it acts as a binder, bringing all the elements together into a smooth, creamy filling that will hold its shape inside the manicotti tubes.
Step 4: Assemble the Manicotti
Spread a thin layer of marinara sauce over the bottom of your baking dish to prevent the pasta from sticking. Using a piping bag (or a spoon if you don’t have one), carefully fill each manicotti tube with the ricotta and spinach mixture. Nestle the filled tubes side by side in the dish, then pour the remaining marinara sauce evenly over the top. This layering locks in moisture and flavor, setting the stage for a bubbly, irresistible bake.
Step 5: Bake to Perfection
Cover your dish tightly with foil to keep the filling moist and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes to allow the sauce to thicken nicely and the top to develop a beautiful golden-brown finish. This two-phase baking technique ensures the manicotti are cooked through while the sauce sings with concentrated flavor and a lovely texture.
Step 6: Rest Before Serving
Once baked, let your manicotti rest for about 5 minutes. This brief pause helps the sauce to thicken up and the filling to set just right, making it easier to serve and enjoy without losing any of that delicious cheesy goodness.
How to Serve Spinach Ricotta Manicotti Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese on top adds a savory finish to this dish. For a pop of color and freshness, chopped fresh basil or a handful of chopped parsley work beautifully, brightening each plate with herbaceous notes that complement the rich, creamy filling.
Side Dishes
Consider serving your Spinach Ricotta Manicotti Recipe alongside a crisp green salad with a tangy vinaigrette to balance the richness of the pasta. Garlic bread or a warm, crusty baguette is also perfect for sopping up any extra marinara sauce and delivering that comforting carbs factor.
Creative Ways to Present
For a restaurant-style presentation, plate individual manicotti tubes on warmed dishes, drizzle with extra marinara, and garnish with a small mound of fresh baby spinach or microgreens. Alternatively, bake the manicotti in a beautiful ceramic or glass dish right at the table for a rustic, family-style appeal that’s both cozy and inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover manicotti in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers a delicious treat for lunch or dinner the next day.
Freezing
This Spinach Ricotta Manicotti Recipe freezes beautifully. Place the uncooked, assembled dish in a freezer-safe container or wrap tightly with plastic wrap and foil, freezing for up to 2 months. When ready to enjoy, bake from frozen, adding extra time to ensure it heats evenly.
Reheating
Reheat leftover manicotti in a preheated oven at 350°F covered with foil to maintain moisture, heating for 15-20 minutes or until warmed through. For quicker reheating, microwave individual portions covered with a damp paper towel to keep them moist and prevent drying out.
FAQs
Can I use frozen spinach instead of fresh in this Spinach Ricotta Manicotti Recipe?
Yes, frozen spinach works well, but be sure to thaw it completely and squeeze out all excess moisture before mixing it with the cheese to avoid a watery filling.
Is it necessary to cook the manicotti before filling?
Cooking the manicotti tubes until al dente helps them hold their shape and texture better after baking. Some brands offer no-boil manicotti, but always follow package instructions if using those.
Can I substitute ricotta with another cheese?
You can try using cottage cheese or cream cheese as a substitute, but ricotta’s creamy texture and mild flavor make it ideal for this recipe. Mixing in other cheeses like mozzarella can add stretchiness and extra flavor.
How do I prevent the manicotti from breaking when filling?
Use a piping bag for easier and neater filling. Be gentle when handling cooked pasta tubes, and fill them slowly to avoid cracking or tearing.
Can I make this recipe vegan or dairy-free?
To make a vegan version, substitute ricotta and Parmesan with plant-based cheese alternatives, use a flax egg instead of a regular egg, and ensure your marinara sauce is free from animal products. The flavor will be different but still delicious!
Final Thoughts
There is something truly heartwarming about making and sharing this Spinach Ricotta Manicotti Recipe. It combines simple ingredients with classic techniques to create a dish that feels both special and nourishing. Give it a try the next time you want to treat yourself or impress friends and family — I promise, the smiles and seconds are guaranteed!
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Spinach Ricotta Manicotti Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach Ricotta Manicotti recipe combines tender pasta tubes filled with a creamy mixture of ricotta, Parmesan, sautéed spinach, and aromatic garlic and onion, all baked in a rich marinara sauce until bubbly and golden. It’s a comforting Italian-inspired vegetarian dish, perfect for a family dinner or special gathering.
Ingredients
Pasta
- 12 manicotti tubes
Filling
- 1 cup ricotta cheese
- ½ cup Parmesan cheese, grated
- 1 large egg
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Salt to taste
- Black pepper to taste
Sauce and Cooking
- 2 cups marinara sauce
- 2 tbsp olive oil
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the manicotti tubes according to the package instructions until al dente, typically about 15 minutes. Drain and set aside to cool slightly so they’re easier to handle.
- Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until they become translucent and fragrant, about 3-4 minutes. Add the chopped spinach and cook until it wilts and excess moisture evaporates, around 5-7 minutes. Remove from heat and allow to cool.
- Prepare the Filling: In a mixing bowl, combine the cooled spinach mixture with ricotta cheese, grated Parmesan, beaten egg, salt, and black pepper. Mix thoroughly to ensure all ingredients are evenly incorporated.
- Assemble Manicotti: Spread a thin layer of marinara sauce over the bottom of a baking dish. Using a piping bag or spoon, carefully fill each manicotti tube with the ricotta-spinach mixture. Arrange the filled tubes in the baking dish and cover them with the remaining marinara sauce.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for an additional 10 minutes, or until the sauce is bubbly and the top is slightly golden.
- Rest and Serve: Remove the baked manicotti from the oven and let it rest for 5 minutes before serving. This resting period helps the sauce thicken and the flavors to meld perfectly.
Notes
- For extra flavor, add a pinch of nutmeg to the ricotta mixture.
- Make sure to cook manicotti tubes until just al dente to avoid overcooking during baking.
- Use fresh marinara sauce for best taste, or homemade if preferred.
- If you don’t have a piping bag, a small spoon can be used to fill the tubes carefully.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
