Creamy Spinach Ricotta Manicotti
If you’re craving a comforting Italian-inspired dinner that’s rich, cheesy, and packed with vibrant greens, then Creamy Spinach Ricotta Manicotti is about to become your new favorite dish. This recipe combines tender manicotti shells filled with a luscious mixture of ricotta, spinach, and mozzarella, all smothered in a savory marinara sauce and baked to bubbly perfection. Whether you’re cooking for a weeknight family dinner or an impressive meal for guests, this dish is guaranteed to delight every palate.
Why Creamy Spinach Ricotta Manicotti is Worth Your Time
Making Creamy Spinach Ricotta Manicotti might seem like a project, but the payoff is absolutely worth the effort. The combination of creamy ricotta and fresh spinach creates a filling that’s both indulgent and wholesome. Plus, the mozzarella and parmesan cheeses bring that irresistible melty, golden crust that’s signature to baked pasta dishes.
What makes this recipe truly special is its versatility. You can easily swap in fresh herbs to suit your taste or add a bit of spice for a kick. It’s also a fantastic way to sneak in extra greens, especially if you’re trying to get your family to eat more veggies. And because it’s made from familiar, simple ingredients, it’s approachable for cooks of all skill levels.
If you love dishes like Spinach Mushroom Alfredo Lasagna or creamy, veggie-packed bakes such as the Creamy Spinach Artichoke Chicken Bake, this manicotti is right up your alley.
Ingredient Checklist
- 12 manicotti shells – Uncooked, ready to be stuffed.
- 2 cups ricotta cheese – The creamy base of the filling.
- 1 cup spinach – Cooked and chopped for vibrant flavor and nutrition.
- 1 cup mozzarella cheese – Shredded, for melty goodness inside and on top.
- 1/2 cup parmesan cheese – Freshly grated for a sharp, nutty touch.
- 1 egg – Helps bind the filling so it’s not too loose.
- 1 teaspoon garlic powder – Adds depth and a mild garlicky flavor.
- 1 teaspoon onion powder – For subtle sweetness and aroma.
- 1/2 teaspoon salt – Balances all the flavors.
- 1/4 teaspoon black pepper – A light kick of spice.
- 3 cups marinara sauce – Your favorite jarred or homemade sauce works perfectly.
- 1 tablespoon olive oil – To grease the baking dish and add richness.
Gear Up: What to Grab
- Large pot – To cook the manicotti shells if boiling is preferred.
- Mixing bowl – For combining the ricotta and spinach filling.
- Baking dish – A 9×13-inch casserole dish works well for assembling and baking.
- Spoon or piping bag – To fill the manicotti shells neatly and easily.
- Aluminum foil – To cover the dish while baking, ensuring the pasta stays moist.
- Cheese grater – For shredding mozzarella and grating parmesan.
Creamy Spinach Ricotta Manicotti Cooking Guide
Step 1: Prepare the Spinach
Begin by cooking and chopping your spinach. You can sauté it lightly in a pan with a bit of olive oil until wilted, or steam it until tender. Once cooked, squeeze out any excess moisture using a clean kitchen towel or paper towels to avoid a watery filling.
Step 2: Mix the Filling
In a large mixing bowl, combine the ricotta cheese, cooked spinach, shredded mozzarella, grated parmesan, egg, garlic powder, onion powder, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated into a creamy, cohesive filling.
Step 3: Prepare the Manicotti Shells
If your manicotti shells require pre-cooking, boil them in salted water according to package instructions until al dente. Drain and lay them flat on a baking sheet to cool slightly. Some brands come pre-cooked and ready to stuff without boiling; check your package’s instructions.
Step 4: Stuff the Shells
Using a spoon or a piping bag, carefully fill each manicotti shell with the spinach ricotta mixture. Be generous but avoid overfilling, which can cause the shells to break.
Step 5: Assemble the Dish
Preheat your oven to 350°F (175°C). Lightly oil your baking dish with olive oil. Spread about 1 cup of marinara sauce on the bottom of the dish to prevent sticking. Arrange the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce evenly over the shells, then sprinkle with any leftover mozzarella and parmesan cheese.
Step 6: Bake to Perfection
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese on top is melted and golden brown.
Step 7: Serve and Enjoy
Let the Creamy Spinach Ricotta Manicotti cool for 5 minutes before serving. This rest time helps the filling set and makes it easier to plate. Pair with a crisp green salad or garlic bread for a complete meal.
Health-Conscious Tweaks
- Use part-skim ricotta and mozzarella to reduce fat content without sacrificing creaminess.
- Boost fiber by mixing in finely chopped mushrooms or zucchini along with the spinach.
- Substitute whole wheat or gluten-free manicotti shells to accommodate dietary preferences.
- Reduce sodium by using a low-sodium marinara sauce or making your own with fresh tomatoes.
- For a protein boost, consider adding cooked lentils or crumbled firm tofu to the filling.
What Not to Do
- Don’t skip squeezing the cooked spinach dry; excess water will make the filling soggy.
- Avoid overfilling the shells, as this can cause them to burst during baking.
- Don’t forget to cover the dish with foil initially to prevent the pasta from drying out.
- Refrain from using pre-shredded cheese with anti-caking agents that may affect melting quality.
Leftovers & Meal Prep
Creamy Spinach Ricotta Manicotti reheats beautifully and makes excellent leftovers. Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through. Alternatively, microwave individual servings on medium power, covered, stirring halfway through.
This dish also freezes well. For meal prep, assemble the manicotti in the baking dish, cover tightly with plastic wrap and foil, and freeze before baking. When ready to eat, bake from frozen, adding 15-20 minutes to the baking time and keeping the dish covered to retain moisture.
Your Questions, Answered
Can I use fresh spinach instead of frozen?
Yes! Fresh spinach works wonderfully. Just be sure to cook it down and squeeze out all excess moisture before mixing it into the ricotta filling to avoid sogginess.
Is it necessary to boil the manicotti shells before stuffing?
It depends on the brand. Some manicotti shells are pre-cooked and can be stuffed straight from the box. If yours are not, boil them until al dente, then cool before stuffing.
Can I prepare this dish ahead of time?
Absolutely. You can assemble the manicotti a day ahead, cover it tightly, and refrigerate. Bake it the next day as directed, adding a few extra minutes to the cooking time if it’s cold from the fridge.
What can I serve alongside to complement the dish?
A crisp green salad with a light vinaigrette or garlic bread pairs perfectly with this creamy and hearty dish, balancing the richness with fresh and crunchy textures.
More from the Kitchen
- Spinach Mushroom Alfredo Lasagna – A creamy, veggie-packed lasagna that’s perfect for family dinners.
- Creamy Spinach Artichoke Chicken Bake – A delicious casserole that combines chicken and creamy greens in one dish.
- Easy Tomato Basil Pasta – A quick and fresh pasta recipe with bright tomato and basil flavors.
- Roasted Vegetable Lasagna – Loaded with seasonal veggies and rich cheese layers.
Next Steps
Now that you’ve mastered the Creamy Spinach Ricotta Manicotti, why not experiment with adding your favorite herbs like basil or oregano to the filling? You can also try swapping out the marinara for a creamy Alfredo sauce to give it a different twist. For a heartier version, include sautéed mushrooms or artichokes in the filling. The possibilities are endless, and each variation brings something new to your dinner table. Happy cooking!
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Creamy Spinach Ricotta Manicotti
Ingredients
Equipment
Method
- Begin by cooking and chopping your spinach. Sauté lightly in olive oil until wilted or steam until tender. Squeeze out excess moisture with a kitchen towel to avoid watery filling.
- In a large mixing bowl, combine ricotta cheese, cooked spinach, shredded mozzarella, grated parmesan, egg, garlic powder, onion powder, salt, and black pepper. Stir until creamy and cohesive.
- If shells require pre-cooking, boil them in salted water until al dente. Drain and lay flat on a baking sheet to cool. Some brands come pre-cooked; check package instructions.
- Using a spoon or piping bag, carefully fill each manicotti shell with the spinach ricotta mixture. Be generous but avoid overfilling to prevent shells from breaking.
- Preheat oven to 350°F (175°C). Lightly oil a 9x13-inch baking dish with olive oil. Spread 1 cup marinara sauce on the bottom. Arrange stuffed shells in a single layer on sauce. Pour remaining marinara over shells and sprinkle with any leftover mozzarella and parmesan.
- Cover dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and golden brown.
- Let the manicotti cool for 5 minutes before serving. Pair with a crisp green salad or garlic bread for a complete meal.
Notes
- Use part-skim ricotta and mozzarella to reduce fat without sacrificing creaminess.
- Boost fiber by adding finely chopped mushrooms or zucchini to the filling.
- Substitute whole wheat or gluten-free manicotti shells for dietary preferences.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat covered in oven or microwave.
- For meal prep, assemble and freeze before baking; bake from frozen adding 15-20 minutes with foil cover.
