Spinach and Ricotta Stuffed Manicotti: An Amazing Ultimate Recipe

Introduction

Imagine a bubbling casserole pulled from the oven: steam carries the warm, herb-scented aroma of marinara mingled with toasted cheese. The first forkful yields a pillowy manicotti shell, yielding to a creamy ricotta and spinach center with just the right amount of tang from Parmesan and a gentle chew from mozzarella. The contrast of tender pasta, silky filling, and bright tomato sauce is comfort that tastes like home.

This spinach and ricotta stuffed manicotti is the kind of dish that invites conversation—perfect for weeknight family dinners, lazy Sunday gatherings, or a special holiday table. It’s impressive enough for company but simple enough to make in one focused afternoon. If you’re experimenting with menus, this pairs well with lighter breakfasts or rustic breads; for a gluten-free exploration you might also enjoy a different category of easy comfort like our gluten-free banana pancakes guide which shares the spirit of homemade comfort with dietary flexibility.

Dish Snapshot

Prep Time: 25 minutes
Cook Time: 35 minutes (baking)
Total Time: 1 hour (including preheating and assembly)
Servings: 6 (two manicotti per person)
Difficulty Level: Easy–Intermediate (no advanced skills required)

Nutrition Highlights

Estimated nutrition per serving (1/6 of the recipe). These values are approximations calculated from USDA FoodData Central nutrient profiles and typical product nutrition labels; actual values will vary with specific brands and substitutions.

Calories: ≈ 425 kcal
Protein: ≈ 23 g
Carbohydrates: ≈ 37 g
Fat: ≈ 18 g
Saturated Fat: ≈ 9 g
Fiber: ≈ 3 g
Sodium: ≈ 850 mg

Notes: These estimates rely on standard whole-milk ricotta, regular mozzarella and Parmesan, a 24-oz jar of marinara, and 12 manicotti shells. For lower calories or sodium, use part-skim ricotta, low-sodium marinara, or reduce the amount of Parmesan. For more precise tracking, consult USDA FoodData Central or product labels and adjust quantities accordingly.

Perfect For…

This manicotti shines when you want food that feels celebratory without being fussy. It’s perfect for:

Family dinners where you want a make-ahead, crowd-pleasing main.
Holiday menus as a vegetarian main or hearty side.
Potlucks and gatherings—bring it in the baking dish and reheat gently.
Comfort-food nights when you crave warm, cheesy satisfaction with a green vegetable tucked in.

Beyond flavor, the dish delivers satisfying protein from cheese and the vitamins from fresh spinach—comfort food with some redeeming nutrition.

Step-by-Step Instructions

Ingredients

12 manicotti shells (dry)
2 cups ricotta cheese (about 490 g)
2 cups fresh spinach, chopped (about 60 g)
1 cup grated mozzarella cheese (about 113 g)
1/2 cup grated Parmesan cheese (about 50 g)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 jar (24 oz / 680 g) marinara sauce
Fresh basil leaves for garnish (optional)

Optional ingredients and substitutions

Use part-skim ricotta to reduce fat and calories.
Substitute frozen chopped spinach (10–12 oz package, thawed and thoroughly drained) for fresh.
Add 1 beaten egg to the filling for firmer texture.
For a vegan version, use firm tofu blended with nutritional yeast, sautéed spinach, and dairy-free cheeses (see Variations).
Swap manicotti for jumbo shells or pre-made crepes (crespelle) if preferred.

Method

Preheat the oven to 375°F (190°C). Spread about 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
If using dry manicotti shells that must be cooked before filling, boil them in salted water until nearly al dente (al dente is best because they’ll finish in the oven). Drain and set on a lightly oiled sheet to prevent sticking. (If your shells are oven-ready, skip boiling and follow package directions.)
Wilt the spinach: in a skillet over medium heat, sauté the chopped spinach with a teaspoon of olive oil for 1–2 minutes until wilted; remove from heat and let cool slightly. If using frozen, squeeze out excess water thoroughly.
In a large bowl, combine ricotta, wilted spinach, mozzarella (reserve a small handful for topping), Parmesan (reserve a tablespoon for garnish), garlic powder, onion powder, and black pepper. Stir gently until combined—avoid overmixing to keep the filling creamy. Optionally fold in one lightly beaten egg for stability.
Using a piping bag or a spoon, fill each manicotti shell with the ricotta-spinach mixture. A piping bag (or a sturdy zip-top bag with the corner snipped) makes this faster and neater.
Arrange filled shells in the prepared baking dish seam-side down. Pour remaining marinara evenly over the shells and sprinkle the reserved mozzarella and Parmesan on top.
Cover the dish with foil (tenting slightly to avoid cheese sticking) and bake for 25 minutes. Remove foil and bake another 8–10 minutes until cheese is bubbly and slightly golden. Check doneness: pasta should be tender and filling heated through.
Let the dish rest for 5 minutes before serving. Garnish with torn fresh basil leaves.

Practical tips

Avoid overmixing the ricotta to keep the filling light and creamy.
Thoroughly drain spinach (especially if frozen)—excess water will make the filling runny.
If shells crack when filling, spoon extra filling into the gaps and cover with more sauce.
Use a shallow pan for even heat distribution; a 9×13 dish usually fits 12 shells well.
Test one shell for doneness before removing from oven to ensure pasta is tender.

In the middle of a cooking session and want a break or an alternate menu idea? You can compare techniques and inspiration with this other collection of recipes like our gluten-free banana pancakes resource.

Best Pairings

Side salads: peppery arugula with lemon vinaigrette, or a classic Caesar.
Vegetables: roasted broccoli, sautéed green beans, or a simple balsamic-glazed carrot.
Bread: warm focaccia, garlic bread, or a crusty baguette to soak up sauce.
Wine: medium-bodied red like Chianti or a white with acidity such as Pinot Grigio.
For a lighter meal, serve one manicotti per person with a substantial salad and call it a satisfying lunch.

Presentation tips

Serve directly from the baking dish for a rustic family-style look or plate individual portions and finish with a basil chiffonade and a sprinkle of extra Parmesan.
Add a drizzle of good quality extra-virgin olive oil for shine and depth right before serving.

How to Store

Room temperature: Do not leave manicotti at room temperature for more than 2 hours (food safety guideline).
Refrigeration: Store in an airtight container or cover the baking dish tightly with foil; keeps well for 3–4 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions.
Freezer: Fully cooked manicotti freezes well. Cool to room temperature, then wrap tightly (plastic wrap + foil) or place in a freezer-safe container. Freeze for up to 2–3 months. Reheat from frozen in a covered dish at 350°F (175°C) until heated through (may take 40–60 minutes). Thaw overnight in the fridge for quicker reheating.

Pro Tips & Tricks

Best cheeses: whole-milk ricotta gives the creamiest texture; part-skim works if you prefer lower fat. Use fresh-grated Parmesan for better flavor than pre-grated.
Texture keys: keep the ricotta slightly lumpy for a more rustic mouthfeel, or blend for ultra-smooth filling.
Doneness cues: the filling should be piping hot and the pasta tender when a knife is inserted; cheese should be bubbling and slightly golden.
Avoid sogginess: don’t overload with sauce—enough for flavor and moisture, but not so much that shells sit in a watery pool. Drain spinach aggressively.
Make-ahead: assemble the manicotti and keep covered in the fridge for up to 24 hours before baking—add a few extra minutes to bake time if chilled.

Creative Twists

Vegan version: replace ricotta with blended soft tofu (drain well), 2–3 tablespoons nutritional yeast, lemon juice, a pinch of kala namak (for eggy flavor), and dairy-free mozzarella. Use gluten-free pasta shells for a fully vegan/gluten-free dish.
Meaty variation: add 1/2 pound (225 g) cooked Italian sausage (crumbled and browned) to the filling or layer a meat ragu under the shells for a hearty twist.
Herb-forward: stir fresh chopped herbs (basil, parsley, oregano) into the filling for brightness; add lemon zest for a fresh lift.
Crespelle twist: use thin savory crepes (crespelle) to roll the ricotta filling instead of manicotti shells for a lighter, elegant presentation.

Frequently Asked Questions

Q: Can I use frozen spinach?
A: Yes—thaw completely and squeeze out all excess moisture. Frozen spinach is a convenient, flavorful substitute and keeps the dish consistent year-round.

Q: Do I need to boil the manicotti shells first?
A: That depends on the package. Some shells are oven-ready; follow the package. If boiling, cook until almost al dente so they don’t overcook in the oven.

Q: How can I reduce sodium and calories?
A: Use part-skim ricotta, low-sodium marinara, and cut back slightly on Parmesan. Serve with a large salad to fill more plate territory with lower-calorie vegetables.

Q: Can I freeze before baking?
A: Yes—assemble in a freezer-safe dish, cover tightly, and freeze up to 2 months. Bake from frozen, covered, at 350°F (175°C), then uncover toward the end to brown the cheese.

Q: My filling was watery—what went wrong?
A: Likely excess water from spinach or over-mixed ricotta. Thoroughly drain spinach and pat dry; gently mix ingredients and don’t add extra liquids.

Conclusion

This spinach and ricotta stuffed manicotti is a comforting, versatile dish that balances creaminess and brightness—perfect for weeknight feasts and special occasions alike. If you’d like a different regional approach or inspiration for crepe-style preparations, see the classic techniques in Lidia’s version for a refined take on crepes and fillings in her Crespelle Manicotti with Spinach – Lidia. For another practical, well-tested recipe for this style of stuffed pasta, consult the detailed method at Serious Eats Spinach and Ricotta Manicotti recipe.

Try the recipe, make it your own with the variations and tips above, and share your photos and notes—I’d love to hear how your manicotti turns out.