Manicotti
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
443 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Manicotti
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This easy stuffed manicotti recipe is filled with 3 cheeses and spinach, smothered in marinara and more cheese, then baked to perfection!
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Ingredients
- ½ teaspoon kosher salt plus more for pasta water
- 1 (8- to 10-ounce) package manicotti
- 1 (10-ounce) package chopped frozen spinach
- 1 (15-ounce) container part-skim ricotta cheese or use whole milk
- 2 cups shredded whole milk mozzarella cheese divided about 8 ounces
- ¾ cup finely grated parmesan divided
- 1 large egg at room temperature
- 3 garlic cloves, minced about 1 tablespoon
- ⅛ teaspoon ground nutmeg
- 1 (14-ounce) jar good quality marinara sauce divided—I like DeLallo or Rao’s
- Thinly sliced fresh basil or chopped fresh parsley for serving
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Coat a rimmed baking sheet with nonstick spray.
- 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.
- 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.
- To the bowl, add the ricotta, 1 cup of the mozzarella, ½ cup of the Parmesan, the egg, garlic, ½ teaspoon salt, and nutmeg.
- 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.
- Spoon the remaining sauce evenly over the manicotti and sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan.
- 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
Show Details
Serving
1(of 6)
Calories
443kcal
(22%)
Carbohydrates
39g
(13%)
Protein
29g
(58%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
91mg
(30%)
Potassium
590mg
(17%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
6494IU
(130%)
Vitamin C
8mg
(9%)
Calcium
615mg
(62%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 443 kcal
% 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.
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