Description
This Spinach and Ricotta Manicotti is a comforting dish filled with creamy ricotta and fresh spinach, topped with a savory marinara sauce. Perfect for family gatherings or cozy dinners, it’s sure to impress everyone at the table.
Ingredients
Scale
- 12–14 manicotti pasta shells (dry)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 10 ounces fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
- 15 ounces ricotta cheese
- 1 cup grated mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Start by preheating your oven to 375°F (190°C). This ensures your manicotti will bake evenly and thoroughly.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned—browned garlic can taste bitter.
- Add the chopped spinach to the skillet. If using fresh spinach, you may need to cook it for 2-3 minutes until wilted. For frozen spinach, add it directly and cook until heated through, about 4-5 minutes. Season with salt, pepper, and red pepper flakes if using. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the cooked spinach, ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, nutmeg, and a pinch of salt and pepper. Mix until fully combined and creamy. This will be your filling.
- Cook the manicotti shells according to the package instructions, usually for about 6-8 minutes, until al dente. Drain and rinse them under cold water to stop the cooking process. Be careful not to overcook them—they should be firm enough to hold the filling.
- To prepare the marinara sauce, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then add the minced garlic and cook for another minute.
- Pour in the crushed tomatoes, dried basil, oregano, sugar, and season with salt and pepper. Let the sauce simmer for about 10-15 minutes, stirring occasionally. It should thicken slightly and develop flavor.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Using a spoon, carefully stuff each manicotti shell with the spinach and ricotta filling. Place each filled shell in the baking dish, seam side up.
- Once all the shells are in the dish, pour the remaining marinara sauce over the top, ensuring all shells are covered. Sprinkle the remaining mozzarella cheese over the sauce.
- Cover the dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and slightly golden. A good sign is when the edges of the sauce begin to bubble.
- Remove from the oven and let it cool for about 5 minutes before serving. Garnish with fresh basil leaves if desired. Enjoy your delicious Spinach and Ricotta Manicotti!
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 manicotti
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 80 mg
Keywords: One common mistake is overcooking the pasta shells. They should be al dente before filling; otherwise, they can break when handled. Use a piping bag or a zip-top bag with the corner snipped off to easily fill the manicotti without making a mess. Don't skimp on the nutmeg—it adds a warm, subtle flavor that elevates the dish.