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This family recipe for authentic Spinach Manicotti is baked to bubbly perfection. The combination of creamy ricotta, tender spinach, and rich sugo al Pomodoro (tomato sauce) perfectly balances 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 our crusty bread recipe.
Why you’ll love this recipe…
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.
Table of Contents
Recipe Ingredients
- 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.
- Olive Oil: Used for sautéing and adding richness.
- Garlic: Adds aromatic depth to the spinach.
- Kosher Salt and Black Pepper: Essential seasonings to enhance flavors.
- Manicotti Shells or Cannelloni: Pasta tubes to hold the creamy filling.
- Eggs: Binds the filling together.
- Ricotta Cheese: Creamy and mild, forms the base of the filling.
- Mozzarella Cheese: Shredded mozzarella melts beautifully for a gooey, cheesy top.
- Parmesan or Pecorino Cheese: Adds sharp, nutty flavor.
- Fresh Basil Leaves: For a fresh, herbaceous touch.
- Nutmeg: A subtle, warm spice that complements the cheese filling.
See the recipe card for quantities.
How to Make Spinach Manicotti
Simple steps and straightforward ingredients make this spinach manicotti dish perfect for any home cook. See the recipe card for full instrcutions.
Sautee 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 and place it in a single layer in the casserole dish.
Pour one cup of the prepared tomato sauce on the bottom of your baking dish.
Pour the remaining sauce over the manicotti shells in the casserole dish.
The stuffed manicotti are ready to bake!
Let the cooked manicotti rest for 10 minutes and mangia (eat)!
My Pro Tip
Recipe Tips
Use Freshly Grated Cheese: Grate mozzarella, Parmesan, or Pecorino yourself for the best melt and flavor. Pre-shredded cheeses often contain additives that prevent smooth melting.
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.
Rest Before Serving: Let the baked manicotti rest for 10 minutes before serving. This helps the filling set, making for cleaner slices and a better eating experience.
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.
Yes, you can make this recipe using lasagna noodles! Boil the noodles until just pliable, then cut them to size if needed. Spread the filling along the length of each noodle, roll them up, and place them seam-side down in the baking dish. Follow the same baking instructions for a delicious variation.
Make Ahead, Freezing and Storage Instructions
It’s easy to make this manicotti recipe ahead of time!
- Make-Ahead: Assemble the manicotti up to 1 day in advance. Cover tightly with foil and refrigerate until ready to bake. Add an extra 10 minutes to the baking time if chilled.
- Freezing: 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.
- Reheating: Reheat leftover baked manicotti covered with foil at 350°F (175°C) for 20-25 minutes until heated through. For frozen manicotti, bake covered at 375°F (190°C) for 45-60 minutes, then uncover and bake for 10 more minutes.
What To Serve With This Recipe
Here are a few recipes that pair well with spinach manicotti. This recipe round-up also has more ideas for you!
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Spinach Ricotta Manicotti Recipe
- Total Time: 35 minutes
- Yield: 6 servings (2 manicotti per person) 1x
Description
This family recipe for Spinach Manicotti is baked to bubbly perfection. The combination of creamy ricotta, tender spinach, and rich Sugo al Pomodoro perfectly balances classic Italian flavors. It’s like a warm hug from nonna’s kitchen! An easy, comforting Italian classic your whole family will love!
Ingredients
- 4 cups (1 recipe) Sugo al Pomodoro or your favorite Marinara Sauce. For a more indulgent sauce, you can also use my Pink Sauce recipe.
- 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 1/2 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
- Pinch of freshly grated nutmeg
Instructions
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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!
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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.
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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.
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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.
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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.
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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
For Cannelloni: Follow the same steps for the spinach filling. 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.
- Prep Time: 10 min
- Cook Time: 25 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Absolutely delicious! I made this recipe for New Year’s 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 opinion…thank 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.