Spinach Ricotta Manicotti Recipe
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!
Servings: 6 servings
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 9x13-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
Calories: 489kcal | Carbohydrates: 30g | Protein: 30g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 639mg | Potassium: 634mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7908IU | Vitamin C: 22mg | Calcium: 610mg | Iron: 3mg
