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Manicotti
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Manicotti

This easy stuffed manicotti recipe is filled with 3 cheeses and spinach, smothered in marinara and more cheese, then baked to perfection!

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 443 kcal
Course: Main Course, Dinner
Cuisine: Italian

Ingredients

  • ½ teaspoon kosher salt plus more for pasta water
  • 1 manicotti 8 to 10 ounce package
  • 1 spinach chopped, frozen, 10 ounce package
  • 1 ricotta cheese or use whole milk, part-skim, 15-ounce container
  • 2 cups mozzarella cheese divided about 8 ounces, shredded, whole milk
  • ¾ cup Parmesan Cheese divided, finely grated
  • 1 egg at room temperature, large
  • 3 garlic about 1 tablespoon, cloves, minced
  • ⅛ teaspoon ground nutmeg
  • 1 marinara sauce divided-I like DeLallo or Rao’s, good quality, 14 ounce jar
  • basil for serving, thinly sliced fresh, or chopped fresh parsley

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven and preheat to 350°F. Coat a rimmed baking sheet with nonstick spray.
  2. Bring a large pot of well-salted water to a boil and cook the manicotti to just below al dente according to the package instructions—it should still be a little too chewy to eat (mine cooked in three minutes). With a spotted spoon, remove the manicotti from the water and spread on the prepared baking sheet in a single layer to cool. Some of the manicotti will probably be broken—you'll only need around 14 reasonably intact for the filling.
  3. Meanwhile, place the spinach in a large microwave-safe bowl. Microwave on high for 1 minutes, stir, then continue microwaving for 1 to 2 minutes more, until completely thawed. If it’s very hot, let it cool to near room temperature.
  4. To the bowl, add the ricotta, 1 cup of the mozzarella, ½ cup of the Parmesan, the egg, garlic, ½ teaspoon salt, and nutmeg.
  5. Coat a 9×13-inch baking dish with nonstick spray. Spread 1 cup of the marinara sauce in a thin, even layer on the bottom. Working one at a time, fill the manicotti (I use a piping bag; a hole snipped in the corner of a large ziptop bag works too!), then arrange in a single layer in the baking dish.
  6. Spoon the remaining sauce evenly over the manicotti and sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan.
  7. Bake manicotti uncovered until hot and bubbly about 30 to 35 minutes. Let the manicotti stand for 5 minutes, sprinkle with fresh basil, then serve.

Notes

  • TO STORE: Store leftover baked manicotti in an airtight container in the refrigerator for up to 3 days.
  • : To make this a freezer meal, assemble the manicotti, then wrap tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator, then bake according to the recipe instructions.
  • TO STORE: Store leftover baked manicotti in an airtight container in the refrigerator for up to 3 days.
  • TO FREEZE: To make this a freezer meal, assemble the manicotti, then wrap tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator, then bake according to the recipe instructions.
  • TO REHEAT: Reheat individual servings in the microwave or place the entire dish in a 350ºF oven and heat until warmed through. I recommend covering the dish with foil to keep the pasta from getting dry.

Nutrition Information

Serving 1(of 6) Calories 443kcal (22%) Carbohydrates 39g (13%) Protein 29g (58%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 0.003g (0%) Cholesterol 91mg (30%) Potassium 590mg (13%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 6494IU (130%) Vitamin C 8mg (9%) Calcium 615mg (62%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 443

% Daily Value*

Serving 1(of 6)
Calories 443kcal 22%
Carbohydrates 39g 13%
Protein 29g 58%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.003g 0%
Cholesterol 91mg 30%
Potassium 590mg 13%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 6494IU 130%
Vitamin C 8mg 9%
Calcium 615mg 62%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.