0 from 12 votes
Cheesy Manicotti
This manicotti recipe is an Italian-American favorite with three kinds of cheese, marinara sauce, and spinach! It's an oven-baked classic that feeds a crowd.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 488 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 12 manicotti shells
- 1 (24 ounce) jar marinara sauce
- 16 ounces frozen spinach thawed
- 15 ounces ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups mozzarella cheese shredded
- For serving: fresh basil and/or chopped parsley optional, to taste
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil a salted pot of water and cook the manicotti 2 minutes less than package directions indicate (they will finish cooking in the oven). Once the pasta is done, drain it and keep in your colander/strainer until needed.
- Pour the jar of marinara sauce in a 9x13 casserole dish and spread it out evenly.
- While the manicotti cooks, thaw the spinach and squeeze the water out thoroughly. Add it to a prep bowl along with the ricotta, parmesan, egg, salt & pepper, garlic powder, and Italian seasoning. Stir together until well combined.
- Spoon or pipe the mixture into each manicotti noodle and add them to the casserole dish as you fill them. I find it fastest to use a small spoon (like a teaspoon), and I fill each one halfway then turn it around and finish filling it from the other opening. You can pack quite a lot of filling into each manicotti shell so it all gets used up (let some filling stick out a bit as shown in the step-by-step photos in the blog post).
- Top with the mozzarella and cover the casserole dish tightly with foil.
- Bake for 30 minutes, then remove the foil and broil for a few minutes to brown the cheese (watch it carefully so it doesn't burn).
- Serve immediately with extra salt & pepper as needed and fresh basil and/or parsley if using.
Cup of Yum
Notes
- Serves 4-6 depending on portion size. Two manicotti shells per person is a reasonable portion size, especially if it's served with something else.
- You can use fresh spinach if you prefer. Simply sauté 16 oz. of fresh baby spinach in a skillet until wilted, let it cool, and then chop it.
- See the blog post for make ahead info, freezing tips, and step-by-step photos.
Nutrition Information
Calories
488kcal
(24%)
Carbohydrates
39g
(13%)
Protein
31g
(62%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
1387mg
(58%)
Potassium
825mg
(24%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
10118IU
(202%)
Vitamin C
12mg
(13%)
Calcium
613mg
(61%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 488
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 1387mg | 58% |
| Potassium | 825mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 10118IU | 202% |
| Vitamin C | 12mg | 13% |
| Calcium | 613mg | 61% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.