This Spinach Ricotta Manicotti is the kind of meal that feels like comfort food yet still offers a nutritious balance.
Each pasta shell is generously filled with creamy ricotta, protein-rich eggs, and nutrient-dense spinach, creating a dish that’s satisfying without being overly heavy.
Creamy Spinach Ricotta Manicotti
Equipment
- 1 Large Shallow Dish (for soaking pasta shells)
- 1 Medium Saucepan (for marinara sauce)
- 1 9×13-Inch Baking Dish (for assembly and baking)
- 1 Piping Bag or Heavy-Duty Freezer Bag (for filling shells)
- 1 Fine-Mesh Strainer (for draining spinach)
Ingredients
For the Pasta
- 14 manicotti shells uncooked
- 1 good pinch salt for soaking water
For the Filling
- 8 oz frozen spinach thawed and drained
- 16 oz 1 lb ricotta cheese
- 1 cup 4 oz / 120 g shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic finely minced
- 1 teaspoon Italian seasoning
- Pinch of freshly grated nutmeg optional
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
For the Marinara Sauce
- 2 tablespoons extra-virgin olive oil
- 1 small onion finely chopped (about 1/4 cup)
- 2 cloves garlic finely minced
- 28 oz tomato passata or American tomato sauce
- 1 cup water swirled in the tomato bottle
- 1 teaspoon tomato paste
- 2 teaspoons fresh basil and parsley chopped (or 1 1/2 teaspoons Italian seasoning)
- 1 teaspoon salt
- Freshly ground black pepper to taste
For the Topping
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Instructions
- Prepare the Pasta Shells: Place your uncooked manicotti tubes in a wide, shallow dish or tray.Pour boiling water over them until fully submerged, and season the water generously with salt. Cover the dish with foil or plastic wrap and let the shells sit for about 7–10 minutes. This softens them just enough to make filling easier while still keeping their shape. Stir gently once or twice to prevent sticking, but handle with care so the shells don’t tear.
- Cook the Aromatics for the Sauce: While the pasta softens, begin your marinara sauce. Heat olive oil in a medium saucepan over medium heat. Once hot, add the finely chopped onion and sauté until translucent and lightly golden, about 3 minutes. Stir frequently so the onion softens evenly without burning. Add minced garlic and cook for another 30 seconds until fragrant—this step builds the base flavor for the sauce.
- Simmer the Marinara Sauce: Pour in the tomato passata (or American tomato sauce), followed by 1 cup of water to rinse out the bottle and maximize flavor. Stir in the tomato paste for richness, then sprinkle in chopped basil, parsley, or Italian seasoning. Bring the sauce to a gentle boil, then immediately reduce the heat to low. Cover and let it simmer for 10 minutes to deepen the flavors. Taste, then season with salt and freshly ground black pepper. Keep warm until needed, or cool and refrigerate if making ahead.
- Prepare the Spinach Filling: Meanwhile, work on the filling. Take the thawed spinach and squeeze out as much water as possible using a fine-mesh strainer or a clean kitchen towel—removing excess liquid prevents watery filling. In a large mixing bowl, combine the ricotta, mozzarella, Parmesan, eggs, garlic, Italian seasoning, nutmeg (if using), salt, and pepper. Stir thoroughly until the mixture is smooth, creamy, and well-blended. The filling should be thick but spreadable.
- Preheat and Prepare the Baking Dish: Set your oven to 350°F (175°C). Lightly spray or grease a 9×13-inch baking dish with nonstick spray or a thin coating of olive oil. Spread about 1 cup (roughly 2 ladles) of marinara sauce evenly across the bottom of the dish. This prevents the shells from sticking and ensures the pasta bakes evenly in a flavorful base.
- Transfer Filling to Piping Bag: For mess-free assembly, spoon the ricotta-spinach mixture into a sturdy piping bag or a resealable freezer bag. If using a freezer bag, snip off one bottom corner to create a hole about ½ inch wide. This method makes filling the delicate shells far easier and ensures they’re evenly stuffed from end to end.
- Fill the Manicotti Shells: Using a slotted spoon, gently lift the softened manicotti tubes out of the hot water and place them on a plate. One at a time, pipe the spinach-ricotta mixture into each shell, filling from both ends if needed to ensure no empty gaps remain inside.Arrange the stuffed shells neatly in a single layer over the marinara sauce in your baking dish.
- Top with Sauce and Cheese: Once all shells are filled and arranged, pour the remaining marinara sauce evenly over the top, making sure every shell is covered. Sprinkle the shredded mozzarella and Parmesan cheese generously over the sauce. This will melt into a golden, bubbly crust as the dish bakes.
- Bake the Manicotti: Cover the baking dish tightly with aluminum foil to lock in moisture and prevent the cheese from browning too quickly. Place in the preheated oven and bake for 30 minutes. After that, remove the foil and bake for an additional 10–15 minutes, or until the pasta is tender, the filling is heated through, and the cheese topping is golden and bubbling.
- Serve and Enjoy: Allow the manicotti to rest for 5 minutes after removing it from the oven—this helps the filling settle and makes serving easier. Use a wide spatula to lift out each stuffed shell intact. Garnish with extra fresh parsley or basil if desired, and serve immediately with garlic bread, a fresh salad, or roasted vegetables for a complete meal.
Notes
- Use frozen spinach for convenience; thaw and squeeze out excess water to prevent a watery filling.
- Pre-cook manicotti shells in salted boiling water to soften without tearing.
- Freshly grated cheese melts better than pre-shredded, giving a creamier texture.
- A piping bag makes filling the shells quicker and neater, but a sturdy freezer bag works as an alternative.
- Cover the dish with foil while baking to ensure tender pasta and prevent the top from over-browning.
- The sauce can be made ahead and stored in the fridge or freezer to save time.
- Garnish with fresh herbs for added color and aroma.
- Leftovers reheat well in the oven or microwave, making this dish meal-prep friendly.
Spinach contributes a natural boost of fiber, iron, and vitamins, while ricotta and mozzarella provide an excellent source of calcium and high-quality protein.
The homemade marinara sauce adds a wholesome touch, packed with lycopene-rich tomatoes and fresh herbs that brighten the flavor profile.
What makes this recipe special is its versatility—it works beautifully for a weeknight dinner, yet it’s elegant enough for family gatherings or entertaining guests.
It can be prepared ahead of time, baked when ready, and stored for easy meal-prep.
The balance of creamy filling, tender pasta, and golden melted cheese makes this dish a heartwarming favorite that everyone at the table will love.
Must-Have Tools for Perfect Results
Glass 9×13-Inch Baking Dish
Essential for layering, baking, and serving this manicotti. Its even heat distribution ensures perfectly cooked pasta with bubbling cheese. Beyond pasta dishes, it’s perfect for lasagnas, casseroles, or roasting vegetables.
Heavy-Duty Saucepan
Used to prepare the rich marinara sauce, a quality saucepan prevents sticking and allows even simmering. It’s also ideal for soups, stews, or reheating leftovers with consistent heat control.
Fine-Mesh Strainer
Necessary for squeezing out excess water from spinach, ensuring the filling isn’t watery. Also invaluable for rinsing grains, draining pasta, or straining stocks.
Piping Bag (or Sturdy Freezer Bag)
Makes filling manicotti shells quick and mess-free, giving professional results at home. Great for frosting cakes, piping deviled eggs, or filling pastries.
Box Grater with Multiple Sides
Perfect for shredding mozzarella and grating Parmesan fresh, unlocking better flavor than pre-shredded cheese. Useful for grating vegetables, zesting citrus, or prepping chocolate garnishes.
Chef’s Secrets for Creamy Filling
For a rich and velvety filling, make sure to remove as much water from the spinach as possible—this prevents the ricotta mixture from becoming too loose.
Combining fresh mozzarella with ricotta gives the filling a smooth, gooey texture that melts beautifully during baking.
Lightly seasoning each layer with salt, pepper, and a hint of nutmeg adds depth without overpowering the natural flavors.
Using a piping bag allows you to fill the shells evenly, ensuring every bite has the perfect balance of pasta, spinach, and cheese.
Additionally, letting the baked manicotti rest for a few minutes before serving allows the flavors to meld and the filling to firm up slightly, making it easier to serve clean slices.
Serving Suggestions and Pairings
Spinach Ricotta Manicotti shines as a comforting main dish for lunch or dinner.
Pair it with a crisp green salad dressed with lemon vinaigrette to balance the creamy richness of the pasta.
Garlic bread or a slice of crusty baguette is ideal for soaking up extra marinara sauce.
For a more festive meal, consider serving alongside roasted vegetables like zucchini, bell peppers, or asparagus.
A glass of light white wine, such as Pinot Grigio or Sauvignon Blanc, complements the dish’s creamy cheese and tangy tomato flavors beautifully.
Leftovers can also be enjoyed cold or reheated for a quick, satisfying lunch.
Storage Tips and Reheating Advice
Manicotti can be stored in the refrigerator for up to 3 days in an airtight container.
To reheat, cover with foil and bake at 350°F (175°C) until warmed through, usually about 15–20 minutes.
For longer storage, freeze the assembled but uncooked manicotti for up to 2 months.
Bake directly from frozen—simply extend the covered baking time by 10–15 minutes, then uncover for the last 10 minutes to achieve a bubbly, golden topping.
Leftover baked manicotti can also be reheated in the microwave, though the oven is preferred to maintain the cheese’s texture and the pasta’s firmness.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes! Fresh spinach works wonderfully. Sauté it lightly until wilted, then squeeze out excess moisture before mixing with the ricotta filling.
2. Can I make this recipe vegetarian-friendly?
Absolutely! This recipe is already vegetarian. For a vegan option, substitute ricotta and mozzarella with plant-based alternatives.
3. Do I have to pre-cook the pasta?
Pre-cooking is recommended for traditional manicotti to ensure shells don’t crack while filling. If using no-boil cannelloni, follow the package instructions.
4. Can I prepare this dish ahead of time?
Yes, both the filling and sauce can be made a day ahead. Assemble and store in the fridge until ready to bake.
5. How do I prevent the cheese from over-browning?
Cover the dish with foil for most of the baking time, uncovering only in the last 10–15 minutes for a golden finish.
