Spinach and Ricotta Stuffed Manicotti

Name: Spinach and Ricotta Stuffed Manicotti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 manicotti shells; 2 cups ricotta cheese; 1 cup fresh spinach, chopped; 1 cup mozzarella cheese, shredded; 1/2 cup grated Parmesan cheese; 1 egg; 1 teaspoon garlic powder; 1/2 teaspoon nutmeg; Salt and pepper to taste; 4 cups marinara sauce; Fresh basil for garnish (optional)

Highlighted under: Comfort Food

I absolutely love making Spinach and Ricotta Stuffed Manicotti! The combination of creamy ricotta cheese and fresh spinach wrapped in pasta tubes creates a delightful dish that impresses every time. The best part? It’s surprisingly simple to prepare. I often serve it for family gatherings, and it's become a favorite that everyone looks forward to enjoying. The bright flavors of tomato sauce and the cheesy filling harmonize perfectly, making this a go-to recipe for any occasion.

Created by

Eden Clarke

Last updated on 2026-01-07T12:22:12.811Z

When I first tried making spinach and ricotta stuffed manicotti, I was amazed by how satisfying it was to fill each tube with a creamy mix of ricotta and spinach. I realized that using fresh ingredients really made a difference in flavor. After some experimentation, I discovered that a hint of nutmeg in the filling elevates the dish wonderfully.

One of my favorite tips is to let the filled manicotti sit for a few minutes before baking. This allows the flavors to meld and the pasta to soften slightly, resulting in a more tender bite. Trust me, there’s nothing quite like pulling a bubbling tray of manicotti from the oven!

        Why You Will Love This Recipe
        Rich spinach flavor in a creamy filling
Perfectly baked manicotti with a golden top
Easy to make and perfect for meal prep

      

Mastering the Manicotti Technique

When preparing the manicotti shells, make sure to boil them in salted water to enhance their flavor. Cook until they are al dente, which usually takes about 8-10 minutes. This ensures that the pasta doesn’t overcook when you bake the dish. After draining, lay the shells on parchment paper to cool and prevent sticking. If you find any shells are cracked, use them for the bottom layer in the baking dish, as they will be covered by sauce and won't be visible in the final presentation.

Stuffing the shells can be a little tricky, but using a piping bag makes this job much easier. If you don’t have one, a resealable plastic bag with a corner snipped off works just as well. Fill each manicotti shell generously, making sure not to overstuff, as the filling will expand when baked. If you notice any shells that are too tight, gently coax them open with a spoon, as a tight fit can lead to ruptured pasta during baking.

Flavorful Focal Points

The blend of ricotta and spinach is what truly makes this dish shine, providing both creaminess and nutritional benefits. To elevate the flavor, consider incorporating a splash of fresh lemon juice or a teaspoon of lemon zest into the filling. This addition brightens the overall taste profile and adds a delightful tang that complements the ricotta beautifully. Fresh herbs can also be included; basil or parsley will enhance the overall freshness of the dish.

Nutmeg is a classic addition to creamy fillings, and just a pinch can significantly elevate the flavor of your spinach filling. However, be cautious not to overdo it, as its strong flavor can overwhelm the dish. This spice is particularly effective at creating warmth and depth, particularly among the creamy textures of ricotta. If you're short on nutmeg, freshly ground black pepper is a good substitute.

Make-Ahead and Storage Tips

If you want to prepare this dish ahead of time, you can assemble it up to 24 hours in advance. Just prepare the manicotti, filling, and sauce, and layer everything in your baking dish. Cover tightly with plastic wrap and refrigerate. When you're ready to bake, remove the plastic wrap, add a splash of water to prevent the sauce from drying out, cover with foil, and bake as directed. This will help the pasta cook through properly without the risk of overbaking.

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, consider freezing the assembled, uncooked manicotti. Wrap it tightly in foil and freeze it for up to two months. To bake from frozen, simply remove the foil, cover with the marinara sauce, and bake at 375°F (190°C) for an additional 10-15 minutes, ensuring the center reaches a safe temperature of 165°F (74°C).

Ingredients

Gather these ingredients to make your Spinach and Ricotta Stuffed Manicotti:

Ingredients

12 manicotti shells
2 cups ricotta cheese
1 cup fresh spinach, chopped
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1/2 teaspoon nutmeg
Salt and pepper to taste
4 cups marinara sauce
Fresh basil for garnish (optional)

Once you have all the ingredients, you're ready to start assembling your dish!

Instructions

Follow these simple steps to create your delicious manicotti:

Cook the Manicotti

Boil a large pot of salted water. Cook the manicotti shells according to the package instructions until al dente. Drain and set aside on parchment paper to prevent sticking.

Prepare the Filling

In a bowl, combine the ricotta cheese, chopped spinach, 1/2 cup mozzarella, Parmesan cheese, egg, garlic powder, nutmeg, salt, and pepper. Mix until smooth and fully combined.

Stuff the Shells

Carefully stuff each manicotti shell with the spinach and ricotta filling using a small spoon or a piping bag.

Assemble the Dish

Spread 1 cup of marinara sauce in the bottom of a baking dish. Place stuffed manicotti on top of the sauce. Pour remaining marinara sauce over the shells and sprinkle with remaining mozzarella cheese.

Bake

Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 5 minutes until the cheese is golden and bubbly.

Your Spinach and Ricotta Stuffed Manicotti is now ready to serve! Enjoy your delicious meal with a sprinkle of fresh basil if desired.

Pro Tips

For a variation, consider adding cooked Italian sausage to the filling for an extra protein boost! You can also substitute the marinara sauce with Alfredo sauce for a creamy twist.

Serving Suggestions

For a well-rounded meal, serve the Spinach and Ricotta Stuffed Manicotti with a side salad dressed lightly with olive oil and balsamic vinegar. A fresh arugula salad with shaved Parmesan complements the richness of the pasta beautifully. You can also add garlic bread or a garlic knots for some crunch that contrasts with the creamy filling.

Another delightful option is to pair this dish with a light Italian red wine, such as Chianti or a Sangiovese. The acidity in the wine balances the richness of the ricotta and takes the dining experience up a notch. Don't forget to garnish the finished dish with fresh basil leaves for a touch of color and flavor.

Variations and Customizations

Feel free to customize the filling according to your taste preferences. For example, you can mix in cooked mushrooms or sun-dried tomatoes for additional flavor and texture. If you prefer a different cheese, swaps like goat cheese or feta can add a tangy twist to the classic ricotta filling, bringing a new dimension to your manicotti.

If you're looking for a lighter or gluten-free version, consider using zucchini or eggplant slices instead of manicotti shells. Simply slice them thinly, roast until slightly softened, and then roll the filling inside. This not only changes the texture but also adds another layer of nutrients to the dish.

Troubleshooting Tips

When baking, if the cheese topping begins to brown too quickly, you can cover the dish loosely with aluminum foil to prevent burning. This will keep the moisture in and ensure that the pasta cooks evenly. If you find the pasta has absorbed too much sauce and feels dry after baking, consider adding a little extra marinara over the top before serving.

If the filling tends to spill out during the baking process, try smaller amounts for each shell or ensure that the pasta is resting securely in the sauce when assembled. Also, avoid overcooking the shells prior to stuffing, as this can make them too fragile to handle.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just ensure to thaw and squeeze out excess moisture before mixing it into the filling.

→ Can I make this recipe ahead of time?

Absolutely! You can prepare the manicotti and keep it covered in the fridge for up to 24 hours before baking.

→ What type of cheese can I substitute for ricotta?

You can use cottage cheese or mascarpone for a different flavor, but ricotta is traditionally used for this dish.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.