Name: Spinach and Ricotta Stuffed Manicotti
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 12 manicotti shells; 15 ounces ricotta cheese; 10 ounces frozen chopped spinach, thawed and squeezed dry; 1 large egg; 1 1/2 cups shredded mozzarella cheese, divided; 3/4 cup grated Parmesan cheese, divided; 2 1/2 cups marinara sauce, divided; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 2 tablespoons chopped fresh parsley

Spinach and Ricotta Stuffed Manicotti is the kind of baked pasta dinner that feels cozy, generous, and just a little bit special. Tender manicotti shells are filled with a creamy blend of ricotta, spinach, Parmesan, and mozzarella, then tucked under a blanket of marinara and baked until bubbling and golden around the edges.

It is a wonderful choice for family dinners, casual entertaining, or make-ahead meal prep because it delivers classic Italian-inspired comfort without being complicated. Every bite has that perfect balance of creamy filling, savory sauce, and melted cheese that makes baked pasta so hard to resist.

What Makes Spinach and Ricotta Stuffed Manicotti So Good?

What makes this dish stand out is the contrast of textures and flavors in every forkful. The filling is smooth and cheesy, the spinach adds freshness and color, and the marinara brings acidity that keeps the whole dish from feeling too rich. Once baked, the top turns irresistibly melty while the sauce keeps the pasta tender.

Another reason it works so well is how flexible it is. You can make it for a weeknight dinner, serve it with salad and garlic bread for guests, or prepare it ahead and bake when needed. It tastes comforting and homemade in the best possible way.

Ingredients for the Spinach and Ricotta Stuffed Manicotti

12 manicotti shells
15 ounces ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
1 large egg
1 1/2 cups shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
2 1/2 cups marinara sauce, divided
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons chopped fresh parsley

Spinach and Ricotta Stuffed Manicotti (1)

How To Make the Spinach and Ricotta Stuffed Manicotti

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil and cook the manicotti shells until just barely al dente according to the package directions. Drain carefully, rinse with cool water, and place the shells on a lightly oiled tray so they do not stick together or tear.

Step 2: Prepare the Filling

In a large mixing bowl, combine the ricotta, squeezed spinach, egg, 1 cup mozzarella, 1/2 cup Parmesan, minced garlic, Italian seasoning, salt, black pepper, olive oil, and parsley. Stir until the mixture is evenly blended and creamy.

Step 3: Fill the Manicotti

Transfer the filling to a piping bag or a large zip-top bag with one corner snipped off. Gently pipe the ricotta mixture into each manicotti shell from both ends so the filling reaches the center without breaking the pasta.

Step 4: Build the Baking Dish

Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. Arrange the filled manicotti in a single layer, then spoon the remaining marinara sauce over the top, making sure the pasta is well covered.

Step 5: Add the Cheese Topping

Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the sauce-covered manicotti. This final layer creates the bubbly, golden finish that makes the dish so inviting.

Step 6: Bake Until Hot and Bubbly

Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and the sauce is bubbling around the edges.

Step 7: Rest and Serve

Let the manicotti rest for about 10 minutes before serving. This short cooling time helps the filling set slightly and makes each portion easier to lift and plate.

Serving and Storing Spinach and Ricotta Stuffed Manicotti

Serve this manicotti hot with a crisp green salad, roasted vegetables, or warm garlic bread for a complete meal. It also pairs beautifully with sautéed zucchini, steamed broccoli, or a simple Caesar salad if you want something fresh beside the rich pasta.

For storing, let the baked manicotti cool completely, then cover and refrigerate for up to 4 days. You can reheat individual portions in the microwave or warm the full dish in the oven, covered, until heated through. It also freezes well. Wrap it tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes. Sauté fresh spinach until wilted, let it cool, then squeeze out as much moisture as possible before mixing it into the filling.

Do I need to cook the manicotti before stuffing it?

In most cases, yes. Cooking the shells until just al dente makes them easier to fill and helps them bake up tender without becoming mushy.

What is the easiest way to fill manicotti shells?

A piping bag or a zip-top bag with the corner cut off is the easiest and cleanest method. It helps get the filling neatly into the shells without tearing them.

Can I make Spinach and Ricotta Stuffed Manicotti ahead of time?

Absolutely. Assemble the dish up to one day ahead, cover it tightly, and refrigerate until you are ready to bake.

Can I add meat to the filling or sauce?

Yes. Cooked Italian sausage or ground beef can be added to the marinara or mixed into the filling if you want a heartier version.

Why is my filling watery?

The most common reason is spinach that was not squeezed dry enough. Removing as much moisture as possible keeps the filling thick and creamy.

Want More Pasta and Comfort Food Ideas?

If this baked manicotti sounds like your kind of dinner, you might also enjoy a few more cozy favorites from Nina Dishes:

Creamy Tuscan Sausage Pasta for a rich skillet pasta packed with savory flavor.
Marry Me Chicken Pasta: A Creamy Flavor-Packed Delight when you want a creamy pasta night with bold, comforting flavor.
Copycat Olive Garden Ravioli Carbonara Recipe for another cheesy, restaurant-style pasta dinner.
Baked Ziti with Ground Beef and Ricotta if you are craving another baked pasta classic.
White Sauce Zucchini Spinach Lasagna for a vegetable-forward casserole with creamy layers.

📌 Save this Spinach and Ricotta Stuffed Manicotti to your Pinterest dinner board so you can come back to it any time.

When you make it, share how it turned out for you. Did you keep it classic with marinara, add extra mozzarella on top, or mix in a little sausage for a heartier version?

I always enjoy hearing how these dishes work in real kitchens, and your tips may help someone else make it even better.

For more daily recipe inspiration, visit Nina Dishes on Pinterest.

Spinach and Ricotta Stuffed Manicotti

Author: Nina Klatten
Total Time: 1 hour 5 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

Spinach and Ricotta Stuffed Manicotti is a cozy baked pasta dish filled with creamy ricotta, tender spinach, Parmesan, and mozzarella, all tucked into manicotti shells, covered in marinara sauce, and baked until hot and bubbly.

Instructions

1. Bring a large pot of salted water to a boil and cook the manicotti shells until just al dente according to the package directions. Drain carefully, rinse with cool water, and place the shells on a lightly oiled tray so they do not stick together.

2. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.

3. In a large bowl, mix the ricotta cheese, spinach, egg, 1 cup mozzarella, 1/2 cup Parmesan, garlic, Italian seasoning, salt, black pepper, olive oil, and parsley until evenly combined.

4. Transfer the filling to a piping bag or a zip-top bag with the corner cut off, then fill each manicotti shell from both ends.

5. Spread 1 cup of marinara sauce across the bottom of the prepared baking dish.

6. Arrange the filled manicotti in a single layer in the dish.

7. Spoon the remaining marinara sauce over the manicotti, then sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.

8. Cover with foil and bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted and the sauce is bubbling.

9. Let the manicotti rest for 10 minutes before serving.