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Spinach Manicotti

These stuffed manicotti are cheesy, rich and delicious. Use a package of thawed frozen spinach for the cheese filling and your favorite jarred marinara or homemade (even better). Makes a great vegetarian meal that the whole family will enjoy!

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 6
Calories: 431 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 8 ounce package manicotti noodles
  • 4 teaspoons olive oil divided
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ¼-½ teaspoon crushed red pepper flakes
  • 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton's
  • 10 ounce package frozen spinach thawed and squeezed dry
  • ½ cup roasted red bell pepper from a jar drained, patted dry and chopped
  • 3 cloves garlic minced
  • 2 cups whole milk ricotta cheese
  • 2 cups grated Mozzarella cheese divided
  • ½ cup grated grana padano or parmigiano reggiano
  • 1 large egg
  • 3 cups marinara sauce

Instructions

    Cup of Yum
  1. Preheat the oven to 375° F.
  2. Cook the manicotti noodles to 2 minutes before "al dente" according to the manufacturers instructions. Drain the noodles and transfer to a rimmed sheet pan. Drizzle with a teaspoon of olive oil to coat and set aside to cool.
  3. Squeeze all of the liquid out of the spinach until it's mostly dry. (You can do this with your clean hands, or my preferred method is to wrap it in a clean dish towel, secure the ends and twist and squeeze with a lot of pressure, so the excess liquid leaks out.) Set aside.
  4. In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until the garlic softens and is fragrant.
  5. Stir in the basil, oregano, crushed red pepper, salt and black pepper and cook for one minute until fragrant. Add the spinach and cook, stirring regularly for about 1-2 minutes or until well mixed. Remove from the heat and set aside.
  6. Add the chopped bell pepper to the spinach mixture and stir well to combine.
  7. Add the ricotta, 1 cup of grated mozzarella and the grana adana cheeses to the spinach mixture. Make a well in the center of the cheese and add the egg. Whisk the egg and gradually incorporate the cheeses and spinach mixture until everything is well blended.
  8. Transfer the spinach mixture to a large disposable piping bag (or use a quart sized zip top storage bag and seal it.) Snip the end off the bag to allow for a 1/2" opening.
  9. Spread 1 to 1½ cups of marinara sauce in the bottom of the baking dish. Set aside.
  10. Insert the end of the bag into a cooked manicotti noodle and squeeze the filling into the pasta. Transfer the pasta to the baking dish. Continue stuffing the manicotti with the ricotta and spinach mixture, until all the noodles are filled and the casserole is full.
  11. Spoon the remaining marinara over the pasta and top with the remaining mozzarella cheese. Cover with foil and bake for 25-30 minutes or until the cheese is melted and the sauce is bubbling. Serve.

Nutrition Information

Calories 431kcal (22%) Carbohydrates 25g (8%) Protein 27g (54%) Fat 26g (40%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 108mg (36%) Sodium 1675mg (70%) Potassium 750mg (21%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 6889IU (138%) Vitamin C 17mg (19%) Calcium 556mg (56%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 431

% Daily Value*

Calories 431kcal 22%
Carbohydrates 25g 8%
Protein 27g 54%
Fat 26g 40%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 108mg 36%
Sodium 1675mg 70%
Potassium 750mg 16%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 6889IU 138%
Vitamin C 17mg 19%
Calcium 556mg 56%
Iron 4mg 22%

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