Spinach Ricotta Stuffed Manicotti
User Reviews
4.6
Spinach Ricotta Stuffed Manicotti
Description
The Spinach Ricotta Stuffed Manicotti recipe centers around uncooked manicotti shells generously filled with a blend of ricotta cheese, thawed and drained chopped spinach, sautéed onions, garlic, Italian seasoning, nutmeg, salt, and pepper. An egg binds the filling, which also contains part of the mozzarella and Parmesan cheeses for richness and flavor. After spreading marinara sauce in a casserole dish, the shells are stuffed and arranged in a single layer, then fully covered with additional sauce and topped with the remaining mozzarella and Parmesan.
Baking the dish covered allows the pasta to soften gently while melding with the flavors of the filling and sauce. Finishing uncovered browns the cheese topping, adding a slight texture contrast. This method gives tender pasta encasing a luscious ricotta-spinach mixture with a balanced herbal and cheesy flavor profile.
Serve this dish warm, garnished with fresh basil or additional grated Parmesan if desired. It pairs well with salads or simple sides, making it a satisfying vegetarian entrée option. The recipe’s technique and combination of cheeses ensure a comforting baked pasta meal with a mild savory flavor and creamy texture.
Leftovers can be stored covered in the baking dish or transferred to an airtight container and refrigerated for 3 to 5 days. Reheat in the microwave at short intervals or in a covered oven dish until warmed through, maintaining the dish’s creamy texture.
Ingredients
Filling
- 15 ounce ricotta cheese (1 container)
- 10 ounce spinach chopped, thawed and squeezed dried (1 10 oz package, frozen
- 1 medium onion chopped
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ⅛ teaspoon nutmeg freshly grated
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Stuffed Manicotti
- 2 cups mozzarella cheese shredded, divided
- 1 cup Parmesan Cheese grated, divided
- 8 ounce manicotti pasta shells uncooked
- 4 cups marinara sauce
Instructions
- Preheat the oven to 350 F°.
- In a large bowl, combine the ricotta, spinach, onion, egg, garlic, Italian seasoning, nutmeg, salt, pepper, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese.
- Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch casserole dish.
- Transfer the filling to a piping bag or plastic ziploc bag, cut off a little from one end, this will make it easier for stuffing the shells.
- Stuff each manicotti shell with ricotta mixture and arrange in a single layer in the dish. Cover with remaining sauce. There should be enough sauce to fully cover the manicotti.
- Top with remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.
- Transfer the dish to the preheated oven and bake for 1 hour covered, then 15-20 minutes uncovered, or until the noodles are soft.
- Serve garnished with basil if preferred and more grated Parmesan cheese.
Notes
- Store leftover manicotti covered in the baking dish or in an airtight container in the refrigerator for up to 5 days.
- Reheat leftovers using short microwave intervals or in a covered dish in the oven for 15-20 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1manicotti | |
| Calories | 222kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 48mg | 16% |
| Sodium | 712mg | 30% |
| Potassium | 406mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2999IU | 60% |
| Vitamin C | 7mg | 8% |
| Calcium | 274mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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