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
Scale
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.
