Spinach Manicotti

A baking dish with manicotti inside of it.

Spinach Manicotti is classic Italian comfort food that's perfect for vegetarians but still hearty enough for the whole family to enjoy! Tender manicotti pasta shells are filled with a cheesy spinach filling, and topped with marinara sauce. Switch up the dinner table and make these easy stuffed manicotti pasta shells.

Course Dinner

Cuisine Italian

Keyword spinach manicotti

Prep Time 25

Cook Time 45

Total Time 1 10

Servings (2 manicotti each)

Calories 480kcal

Author Jessica - Together as Family

Ingredients

1 box (8 oz) manicotti pasta shells
1 jar (24 oz) marinara pasta sauce
1 container (15 oz) ricotta cheese
1 package (10 oz) frozen spinach (thawed & well-drained)
2 cups shredded mozzarella cheese divided
3/4 cup shredded parmesan cheese divided
2 cloves garlic (minced, pressed, chopped or paste)
1 large egg
1 teaspoon Italian seasoning
1 teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Preheat the oven to 375℉. Spray a 9x13 baking dish with nonstick cooking spray.
Cook the manicotti shells, in a large pot of salted water, according to the package instructions - cook to al dente or softer, depending on preference.
When done, drain the cooked manicotti in a colander and rinse under cold water. Separate the manicotti shells (so they don't stick to each other) and place them onto parchment paper, a plate, or wax paper. Set aside for later.
^{* Traditionally for manicotti, the shells are cooked to softer rather than al dente.}
1 box (8 oz) manicotti pasta shells
Spread 1/2 cup of the pasta sauce into the bottom of the baking dish.
1 jar (24 oz) marinara pasta sauce
In a mixing bowl, combine the thawed & drained spinach, ricotta cheese, 1 cup of the mozzarella cheese, 1/2 cup of parmesan cheese, garlic, egg, salt, and pepper until combined and mixed thoroughly.
1 container (15 oz) ricotta cheese, 1 package (10 oz) frozen spinach, 2 cups shredded mozzarella cheese, 3/4 cup shredded parmesan cheese, 2 cloves garlic, 1 large egg, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ¼ teaspoon black pepper
Carefully spoon the spinach cheese filling into each manicotti shell. Or you can put the spinach filling inside a piping bag or ziplock bag, and snip the corner off.
^{* Using a bag with the corner snipped is the best way to ensure that the manicotti shells won't rip while filling.}
Place the stuffed manicotti shells into the baking dish on top of the sauce, in a single layer. Pour the remaining pasta sauce evenly over top the manicotti, making sure the manicotti shells are completely covered in sauce. Use a spoon to spread it out evenly over the shells.
Sprinkle the remaining mozzarella cheese and parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
^{* If you don't want those crispy pasta edges then leave the foil on for the entire bake time - 40 minutes.}
Let the spinach manicotti sit and cool at room temperature, after removing it from the oven, for 5 minutes before serving. Enjoy!

Notes

Spinach : Make sure the frozen spinach is completely thawed and drained before adding it into the mixing bowl. Use a fine mesh colander to drain it and then press some paper towels into it to really ensure it's moisture-free.

Nutrition