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Homemade Creamy Spinach Ricotta Manicotti photo

Creamy Spinach Ricotta Manicotti

This Creamy Spinach Ricotta Manicotti is rich, cheesy, and packed with vibrant greens for a comforting Italian-inspired dinner everyone will love.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 manicotti shells uncooked, ready to be stuffed
  • 2 cups ricotta cheese creamy base of the filling
  • 1 cup spinach cooked and chopped
  • 1 cup mozzarella cheese shredded
  • 1/2 cup parmesan cheese freshly grated
  • 1 egg helps bind the filling
  • 1 teaspoon garlic powder adds depth and mild garlicky flavor
  • 1 teaspoon onion powder for subtle sweetness and aroma
  • 1/2 teaspoon salt balances all flavors
  • 1/4 teaspoon black pepper light kick of spice
  • 3 cups marinara sauce jarred or homemade
  • 1 tablespoon olive oil to grease the baking dish and add richness

Equipment

  • Large pot
  • Mixing bowl
  • Baking dish
  • Spoon or piping bag
  • Aluminum foil
  • Cheese grater

Method
 

Prepare the Spinach
  1. 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.
Mix the Filling
  1. 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.
Prepare the Manicotti Shells
  1. 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.
Stuff the Shells
  1. 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.
Assemble the Dish
  1. 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.
Bake to Perfection
  1. 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.
Serve and Enjoy
  1. 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.