This easy cheesy Manicotti recipe is a stuffed pasta that’s filled with not one, not two, but THREE different cheeses and spinach, smothered in marinara (and more cheese), then baked to melty perfection. It’s the ultimate Italian comfort dinner!
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Why You’ll Love This Spinach Manicotti Recipe
- Triple Cheesy Crowd-Pleaser. Bring this manicotti recipe to a potluck or holiday party and don’t count on taking home any leftovers! Like its cheesy siblings Stuffed Shells and Vegetable Lasagna, manicotti is always a hit thanks to a rich combination of ricotta, mozzarella, and Parmesan.
- Shortcuts Where It Counts. Using frozen spinach and jarred pasta sauce shaves off a significant amount of prep time for this manicotti recipe, which means it’s doable for a weeknight dinner—but it doesn’t compromise on flavor!
- The Ultimate Meal Prep and Freezer Dinner. Make the filling and pop it in the refrigerator. Or assemble the whole shebang and refrigerate that. Or freeze your stuffed manicotti for one of those days when you just don’t want to cook. The beauty of manicotti is that any way you make it ahead, it’s always going to taste scrumptious when you dig in.
How to Make Manicotti
The Ingredients
- Manicotti. AKA the long, ridged pasta tubes.
- Frozen Spinach. Using frozen spinach isn’t just for convenience—it releases less water into the filling than fresh too.
- Ricotta. I use part-skim ricotta cheese, but whole milk is fine too. If you’re on Team Cottage Cheese, you can swap that in for the ricotta.
- Mozzarella. Whole milk mozzarella is much creamier and meltier than part-skim, so it’s worth the splurge.
- Grated Parmesan. Grate your own for the best flavor and meltability.
- Egg. This helps the filling set. Without it, the cheese will ooze all over the baking dish and your plate. (I have learned this from experience.)
- Garlic and Ground Nutmeg. Without these, the filling would be rich, but have no depth or interest, kind of like a Kardashian.
- Marinara Sauce. Use a good one!
- Fresh Basil or Parsley. For garnish.
The Directions
- Boil the Manicotti. Cook slightly less than al dente in salted water, then transfer to a baking sheet coated with nonstick spray.
- Make the Filling. Combine all the ingredients in a mixing bowl and stir to combine.
- Fill the Pasta. Spread a cup of marinara in a baking dish coated with nonstick spray and pipe the filling into the manicotti.
- Add the Sauce. Spread it evenly over the manicotti.
- Bake. Add the remaining cheese, then bake manicotti at 350 degrees F for 30 to 35 minutes, or until hot and bubbly. Let the baked manicotti rest for 5 minutes, then garnish with herbs and ENJOY!
Recipe Variations
- Cheese Manicotti. Leave out the spinach. If you’d like, you can add some parsley or basil instead.
- Vegan Manicotti. Use dairy-free ricotta, mozzarella, and Parmesan cheeses to make this stuffed manicotti recipe vegan-friendly. (Skip the egg, but yes, the filling will be significantly softer and oozier.)
- Manicotti With Meat. Rather than filling the manicotti with meat, I recommend using a meat sauce if you want to add some meatiness to this recipe.
What to Serve with Manicotti
- Salad. Arugula Salad is my favorite goes-with-everything salad. For something more substantive, try this Italian Chopped Salad.
- Vegetables. Serve this Sautéed Broccoli or Air Fryer Eggplant on the side.
- Bread. Sop up the sauce with Rosemary Olive Oil Bread or No Knead Focaccia.
- Meatballs. Air Fryer Meatballs are always a good idea with pasta!
Recipe Tips and Tricks
- Salt the Pasta Water. Adding salt to the boiling water helps flavor the pasta from within because the manicotti absorbs it as it cooks. You have to add a good amount of salt to the pot, but remember, most of it will be poured down the drain!
- Use a Big Pot. More space for the manicotti to circulate = lower chance of them sticking together and tearing.
- Don’t Overcook the Pasta—Undercook It. This makes it less likely to break, easier to fill, and keeps it from going soft on you in the oven. For this manicotti recipe, al dente is over-cooked.
- Let It Rest Before Serving. Letting the manicotti rest for 5 minutes after baking allows the filling to set and makes it easier to serve.
Manicotti
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings: 6 servings
This easy stuffed manicotti recipe is filled with 3 cheeses and spinach, smothered in marinara and more cheese, then baked to perfection!
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Ingredients
- ½ teaspoon kosher salt plus more for pasta water
- 1 (8- to 10-ounce) package manicotti
- 1 (10-ounce) package chopped frozen spinach
- 1 (15-ounce) container part-skim ricotta cheese or use whole milk
- 2 cups shredded whole milk mozzarella cheese divided about 8 ounces
- ¾ cup finely grated Parmesan divided
- 1 large egg at room temperature
- 3 garlic cloves, minced about 1 tablespoon
- ⅛ teaspoon ground nutmeg
- 1 (14-ounce) jar good quality marinara sauce divided—I like DeLallo or Rao’s
- Thinly sliced fresh basil or chopped fresh parsley for serving
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Coat a rimmed baking sheet with nonstick spray.
- Bring a large pot of well-salted water to a boil and cook the manicotti to just below al dente according to the package instructions—it should still be a little too chewy to eat (mine cooked in three minutes). With a spotted spoon, remove the manicotti from the water and spread on the prepared baking sheet in a single layer to cool. Some of the manicotti will probably be broken—you’ll only need around 14 reasonably intact for the filling.
- Meanwhile, place the spinach in a large microwave-safe bowl. Microwave on high for 1 minutes, stir, then continue microwaving for 1 to 2 minutes more, until completely thawed. If it’s very hot, let it cool to near room temperature.
- To the bowl, add the ricotta, 1 cup of the mozzarella, ½ cup of the Parmesan, the egg, garlic, ½ teaspoon salt, and nutmeg.
- Coat a 9×13-inch baking dish with nonstick spray. Spread 1 cup of the marinara sauce in a thin, even layer on the bottom. Working one at a time, fill the manicotti (I use a piping bag; a hole snipped in the corner of a large ziptop bag works too!), then arrange in a single layer in the baking dish.
- Spoon the remaining sauce evenly over the manicotti and sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan.
- Bake manicotti uncovered until hot and bubbly about 30 to 35 minutes. Let the manicotti stand for 5 minutes, sprinkle with fresh basil, then serve.
Video
Notes
- TO STORE: Store leftover baked manicotti in an airtight container in the refrigerator for up to 3 days.
- TO FREEZE: To make this a freezer meal, assemble the manicotti, then wrap tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator, then bake according to the recipe instructions.
- TO REHEAT: Reheat individual servings in the microwave or place the entire dish in a 350ºF oven and heat until warmed through. I recommend covering the dish with foil to keep the pasta from getting dry.
Nutrition
Serving: 1(of 6)Calories: 443kcalCarbohydrates: 39gProtein: 29gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 91mgPotassium: 590mgFiber: 4gSugar: 4gVitamin A: 6494IUVitamin C: 8mgCalcium: 615mgIron: 3mg
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Baked pasta makes for a super satisfying dinner! Try these recipes next.
Made it tonight and the whole family loved it! It was perfect for a family of 5 adults and one toddler. I added some provolone cheese in addition to the cheeses the recipe calls for. Broiled it towards the end so the cheese on top got a nice golden color. I served it with Caesar salad and garlic knots. Will definitely add this to the meal rotation. Thanks!
So happy to hear you enjoyed the recipe, Jessica! Thank you!
This is hands down the best Manicotti recipe I’ve tried. The filling was so smooth and cheesy, and the pasta held up perfectly. My house smelled amazing while it was cooking. I served it with garlic bread and a salad. Thank you so much!
Makes me so happy to hear, Kassy! Thank you!
I made this Manicotti last night, and I am so impressed with how it turned out. I was a bit nervous because I’ve never made homemade manicotti before, but it was surprisingly easy! The filling was rich, and the spinach gave it a nice touch. My husband went back for seconds, which is always a good sign. Definitely making this again!
Makes me so happy to hear, thank you Gina!