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–+ servings
Spinach manicotti on plate

Manicotti

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This easy stuffed manicotti recipe is filled with 3 cheeses and spinach, smothered in marinara and more cheese, then baked to perfection!
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings: 6 servings
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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.
    Manicotti shells on baking sheet
  • 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.
    Spinach cheese filling for manicotti
  • 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.
    Stuffed manicotti in baking dish
  • Spoon the remaining sauce evenly over the manicotti and sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan.
    Manicotti topped with marinara
  • 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.

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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