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5.0 from 9 votes

Spinach Ricotta Manicotti

Spinach Ricotta Manicotti or Cannelloni with a creamy soft and flavourful filling, homemade marinara sauce and melted cheese. Pure comfort food indulgence!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 14 stuffed manicotti tubes
Calories: 250 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

MANICOTTI OR CANNELLONI
  • 14 uncooked manicotti shells (or 18 dried cannelloni tubes)
  • Good pinch of salt
FILLING
  • 8 oz frozen spinach, thawed
  • 1 lb ricotta cheese
  • 1 cup fresh shredded mozzarella cheese (4 oz | 120 g)
  • ½ cup freshly grated parmesan
  • 2 large eggs
  • 2 cloves garlic, finely chopped or minced
  • 1 teaspoon Italian seasoning
  • Pinch freshly grated nutmeg (optional)
  • ¾ teaspoon salt
  • ½ teaspoon fresh ground pepper
MARINARA SAUCE
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped (about ¼ cup)
  • 2 cloves garlic, finely chopped (or minced)
  • 28 oz American tomato sauce, (Passata)
  • 1 cup water (swirl in tomato bottle to wash excess out for the sauce)
  • 1 teaspoon tomato paste
  • 2 teaspoons each fresh chopped basil and parsley (or 1 ½ teaspoons Italian seasoning)
  • 1 teaspoon salt
  • freshly ground black pepper
TOPPING
  • 1 cup fresh shredded mozzarella cheese
  • ½ cup freshly grated parmesan

Instructions

MANICOTTI
    Cup of Yum
  1. In a large shallow dish, cover manicotti shells with boiling water and season generously with salt. Cover with foil or plastic wrap and set aside to soften slightly (about 7-10 minutes while you prepare your sauce).
MARINARA SAUCE
  1. Heat the oil in a medium saucepan over medium-high heat. Sauté onion until transparent (about 3 minutes), then addd the garlic and cook until fragrant (about 30 seconds). Add the tomato sauce (Passata), water, paste and herbs. Bring to a boil, then lower the heat and simmer, covered, for 10 minutes.
  2. Stir in salt and pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
FILLING
  1. Squeeze excess water from the thawed spinach.
  2. Combine filling ingredients in a bowl until well combined.
ASSEMBLE AND COOK
  1. Preheat oven to 350°F | 175°C.
  2. Spray the bottom of a 9 x 13-inch ovenproof baking dish with nonstick spray. Spread out about 2 ladles (or 1 cup) of the marinara sauce on the bottom of baking dish.
  3. Transfer filling mixture into a strong ziplock bag. Cut a hole in the bottom corner of the bag (see photos in post, or use a piping bag).
  4. Once manicotti tubes have softened slightly but are still firm to the touch, use a slotted spoon to transfer them from the boiling water to a plate. 'Pipe' filling into manicotti tubes and arrange them in a single layer over the sauce in the baking dish. Top with remaining sauce and cheese.
  5. Cover with foil and bake for 30 minutes. Uncover and bake for a further 10-15 minutes, or until pasta shells are cooked through.Serve immediately.

Notes

  • Use dried cannelloni tubes that do not need to be pre-boiled before cooking in the oven if you can. If you can't find them, follow pre-cooking packet instructions for what you have on hand.
  • Refrigerate for up to 3 days.
  • Alternatively freeze for up to 2 months.
  • Cover stuffed cannelloni tubes with foil and bake for 25 minutes.
  • Remove foil and bake for a further 10 minutes, or until cooked through.

Nutrition Information

Calories 250kcal (13%) Carbohydrates 20g (7%) Protein 14g (28%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.003g Cholesterol 61mg (20%) Sodium 576mg (24%) Potassium 421mg (12%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2546IU (51%) Vitamin C 8mg (9%) Calcium 277mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 14stuffed manicotti tubes

Amount Per Serving

Calories 250

% Daily Value*

Calories 250kcal 13%
Carbohydrates 20g 7%
Protein 14g 28%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.003g 0%
Cholesterol 61mg 20%
Sodium 576mg 24%
Potassium 421mg 9%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 2546IU 51%
Vitamin C 8mg 9%
Calcium 277mg 28%
Iron 2mg 11%

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