Spinach Manicotti Recipe with Ricotta
This post may contain affiliate links. Please read our disclosure policy.
This Spinach Manicotti Recipe with Ricotta is baked to bubbly perfection. The combination of creamy ricotta, tender spinach, and rich sugo al pomodoro creates the perfect balance of classic Italian flavors. It’s like a warm hug from Nonna’s kitchen! It’s an easy, comforting Italian classic your whole family will love.
Serve with Crusty Bread.
Quick Look: Spinach Manicotti Recipe with Ricotta
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6 people
- Dietary Info: Vegetarian, can be made gluten-free
- Method: Filled pasta + tomato sauce
- Technique: Stuff the manicotti shells with the ricotta and spinach filling, nestle them in tomato sauce, then bake until the pasta is tender
- Flavor/Texture: Creamy, cheesy, herby, savory
One of My Most Cherished Recipes
With its comforting flavors and easy-to-follow steps, this Spinach Manicotti will bring the authentic taste of Italy right into your kitchen. Buon appetito!
- Make-Ahead Magic: It’s perfect for prepping ahead of time. Assemble it a day before, and pop it in the oven when ready to serve—ideal for weeknight dinners or special gatherings.
- Crowd Pleaser: This manicotti recipe is an Italian classic that brings people together, from family dinners to festive holiday tables. It’s a recipe that will have everyone asking for seconds.
You’ll also love my Mushroom Manicotti, Stuffed Shells, and Spinach & Ricotta Lasagna.
Made With Amore,
“Delicious! Both of my children went back for a second helping and I was told that this is definitely a make again recipe. Those are gold in my opinion…thank you!”
– Jen
Table of Contents
Simple Ingredients
Every ingredient has a purpose, creating layers of flavor and texture in every bite.
- Sugo al Pomodoro or Marinara Sauce: A rich tomato-based sauce to coat the manicotti.
- Spinach: Fresh or frozen, it adds a vibrant green color and earthy flavor.
- Manicotti Shells or Cannelloni: Pasta tubes to hold the creamy filling.
- Eggs: Binds the filling together.
- Ricotta, Mozzarella, and Parmesan (or Percorino) Cheese: Ricotta creates a creamy filling, mozzarella melts into a bubbly topping, and Parmesan or Pecorino adds rich, nutty flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Swap the Manicotti for a Different Pasta: Use fresh pasta, lasagna sheets or premade cannelloni shells, boiled until pliable. Add three tablespoons of filling to each sheet, roll tightly, and place in the baking dish. Follow the exact instructions as for the manicotti, baking covered and then uncovered until golden and bubbly.
- Try a Different Sauce: Use Pink Sauce instead of plain tomato sauce for a more indulgent baked manicotti. Or, use a creamy bechamel or a combination of Bechamel Sauce and tomato sauce for a richer baked pasta.
- Meaty Addition: Stir cooked Homemade Italian Sausage or ground beef into the ricotta filling.
How to Make Spinach Manicotti with Ricotta
Layers of creamy ricotta, tender spinach, and rich tomato sauce make this a classic you’ll return to again and again. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Sauté onion in a pan.
- Add the fresh spinach.
- Cook until wilted.
- Strain the excess liquid from the spinach.
- Chop the spinach and onion mixture.
- In a large bowl, combine the spinach and cheese mixture.
- Mix to combine.
- Bring a large pot of salted water to a boil and cook the manicotti al dente. Then, lay flat to cool. Using a spoon or piping bag, fill the manicotti shell with the spinach and cheese filling.
- Pour one cup of the prepared tomato sauce on the bottom of your baking dish. Place the manicotti in a single layer in the casserole dish.
- Pour the remaining sauce over the manicotti shells in the casserole dish.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and golden.
- Let the cooked manicotti rest for 10 minutes before serving.
Spinach Manicotti with Ricotta FAQs
Manicotti and cannelloni are similar pasta dishes, but the main difference lies in the pasta shape. Manicotti are pre-shaped pasta tubes, often ribbed, and typically require boiling before stuffing. Cannelloni, on the other hand, are smooth pasta sheets that are filled and rolled by hand. Both can be used interchangeably in this recipe, depending on what you have on hand.
Yes, boiling the manicotti shells until they are al dente before stuffing them is best. This helps ensure the pasta is tender after baking and makes it easier to handle during assembly. If using no-boil pasta shells, you’ll need to adjust the amount of sauce and baking time to ensure they cook through.
To make ahead, assemble the manicotti up to 24 hours in advance, cover tightly, and refrigerate until ready to bake. Store leftover manicotti in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 20–25 minutes, or microwave individual portions until heated through. For longer storage, assemble the manicotti, but do not bake. Cover tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight.
Serving Suggestions
I love serving this spinach manicotti recipe with ricotta as part of a classic Italian meal alongside dishes that complement its rich, cheesy filling. Start with a fresh salad like Pear Gorgonzola Salad or Famous La Scala Chopped Salad, then serve it with No Knead Italian Ciabatta Bread to soak up the delicious sauce. For dessert, finish the meal with this Butter Cake or Chocolate Olive Oil Cake.
My Pro Tips
Recipe Tips
- Season the Filling Well: Taste the ricotta and spinach mixture before stuffing to ensure it’s well-seasoned with salt, pepper, and a pinch of nutmeg for extra warmth and depth.
- Don’t Overcook the Pasta: Boil the manicotti just until al dente. They’ll finish cooking in the oven, absorbing flavors from the sauce without becoming mushy.
- Use a Piping Bag or Ziplock Bag: For easy filling, transfer the ricotta mixture into a piping bag or a ziplock bag with the corner cut off. This makes it simple to fill the shells without tearing them.
- Double the Sauce: If you love a saucy dish, feel free to add an extra cup of marinara on top before baking. It helps keep the manicotti moist and prevents them from drying out.
More Pasta Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Spinach Ricotta Manicotti Recipe
Ingredients
- 4 cups of Sugo al Pomodoro, or your favorite Marinara Sauce.
- 1 pound fresh spinach, tough stems removed, or a 10-ounce package of frozen spinach, thawed
- 2 tablespoons olive oil
- 2-3 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 12 manicotti shells, or cannelloni *see notes
- 2 large eggs, beaten
- 1 ½ cups ricotta cheese, about 1 pound
- 2 cups mozzarella cheese, freshly grated, divided
- 1 cup freshly grated parmigiano cheese or a mixture of half Pecorino cheese and Parmesan cheese
- 4 tablespoons fresh basil leaves, torn
- 1 pinch freshly grated nutmeg
Instructions
- Prepare the Spinach: Heat olive oil in a large sauté pan over medium heat. Add the garlic and cook until aromatic, about 2-3 minutes. Add the spinach, cooking until wilted (about 3 minutes for fresh spinach). Season with salt, then transfer to a colander to drain and cool slightly. Press out any excess liquid and chop finely. The extra step of cooking the spinach first adds a lot of flavor to this dish- I promise it's worth it!
- Mix the Filling: In a large bowl, combine the chopped spinach, eggs, ricotta, 1 cup of mozzarella, 1/2 cup of parmigiano, fresh basil, and a pinch of nutmeg. Mix until smooth and season with salt and pepper.
- Prepare the Pasta: Preheat the oven to 375°F (190°C). Cook the manicotti shells according to package directions until al dente. Drain and set aside.
- Assemble: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Fill each manicotti shell with the spinach mixture using a spoon or piping bag, then place them in the dish.
- Top and Bake: Cover the filled shells with the remaining sauce, then sprinkle with mozzarella and parmigiano. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and golden.
- Serve: Let the dish rest for 10 minutes before serving to allow the filling to set. Enjoy this classic Italian comfort dish with a side of crusty bread!
Notes
- Season the Filling Well: Taste the ricotta and spinach mixture before stuffing to ensure it’s well-seasoned with salt, pepper, and a pinch of nutmeg for extra warmth and depth.
- Don’t Overcook the Pasta: Boil the manicotti just until al dente. They’ll finish cooking in the oven, absorbing flavors from the sauce without becoming mushy.
- Use a Piping Bag or Ziplock Bag: For easy filling, transfer the ricotta mixture into a piping bag or a ziplock bag with the corner cut off. This makes it simple to fill the shells without tearing them.
- Double the Sauce: If you love a saucy dish, feel free to add an extra cup of marinara on top before baking. It helps keep the manicotti moist and prevents them from drying out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Elena. I just made this last night and haven’t made manicotti in years! This was so easy and soooooo delicious! My bf and I just loved it! He said it’s like Italian enchiladas lol. Will definitely add this into the rotation for dinner. We have lots of leftovers as well which always taste even better the next day or two! Thanks again for so many amazing recipes.
This made me smile so much, thank you!!
โItalian enchiladasโ made me laugh, I love that comparison ๐ And Iโm so happy you both loved it, especially after not making manicotti in years!
Youโre so right too, the leftovers are even better the next day when all those flavors come together.
Thank you for cooking with me and for your kind words, it truly means so much. ๐ Mangia!
If you loved this, you might also enjoy my baked ziti next time, same cozy, comforting feel and perfect for leftovers too!
This was a great Friday night dinner! I made the pink pasta sauce which was excellent. Easy recipe and so delicious! Even better the next day!
Absolutely delicious ๐ thank you!
So happy you love it!
We do not eat Italian food in our home. Neither my husband or I grew up with it being prepared as a meal. I found this recipe on Instagram and fingers crossed that our family liked it! It was incredibly easy to do and I was blown away at how great it tasted โฆ The true test was to get my husbandโs opinion! His official words were โ I donโt like Italian food, but this is amazingโ!!!โ
I will be making this recipe on rotation monthly!! Thank you so much for sharing your gift of cooking and heritage through food. You have made me feel like I can do anything in the kitchen!!
Yay! SO happy to hear this! My authentic Italian food will change your mind about Italian, ha! There are so many more yummy recipes to try. P.S. I also have LOTS of non-Italian recipes as well. Try them and let me know. Enjoy!
PEOPLE you need to follow Elena, she is Authentic, and EVERY dish she creates is amazing! If your not from Italy you will know Italian flavors once you take her suggestions on quality staples!
This is SO KIND!! Thank you so much. It is my pleasure to share authentic Italian with you! Cheers to many, many more delicious Italian recipes. Mangia!
Absolutely delicious! I made this recipe for New Yearโs Day. My entire family LOVED this dish! Thank you for sharing with us!
So glad you loved one of our family favorites!
Delicious! Both of my children went back for a second helping and I was told that this is definitely a make again recipe. Those are gold in my opinionโฆthank you!
Yay! That is an amazing complement and I am happy the kids loved!
I beat your kids would love my homemade crusty bread and ragu sauce that are also on my blog. Enjoy!
I made this for a post Christmas gathering with my family and paired it with meatballs made with my mother’s recipe. It was delicious and everyone loved it! Thank you Elena!
YUMM! So happy everyone loved it. You are most welcome.