A classic Italian favorite, Spinach Ricotta Manicotti combines tender pasta shells with a rich, creamy filling that melts in your mouth. Each bite delivers a harmonious blend of flavors and textures, making this dish perfect for weeknight dinners or special occasions. You’ll love how the fresh spinach adds a subtle earthiness while the cheeses create a velvety filling that pairs beautifully with a simple tomato sauce. Preparing this dish is straightforward, yet the results feel indulgent and homemade.
Why We Love This Spinach Ricotta Manicotti Recipe
This Spinach Ricotta Manicotti recipe stands out for its perfect balance of creamy, cheesy filling and lightly seasoned tomato sauce. You’ll find that the ricotta and mozzarella provide a rich texture, while the Parmesan adds a savory note that elevates every bite. Spinach gives the dish a fresh, vibrant color and a mild, pleasant taste, making it both nutritious and satisfying. You’ll also appreciate how versatile it is—you can serve it as a family dinner, a gathering dish, or even prepare it ahead for a make-ahead meal. The combination of simplicity and elegance makes this recipe a go-to for anyone wanting a comforting Italian meal without spending hours in the kitchen.
Ingredients for Spinach Ricotta Manicotti
For the sauce:
- 2 cloves garlic, peeled and minced
- 2 tablespoons olive oil
- 3 cups chopped tomatoes
- 3 tablespoons fresh basil, chopped
- Salt and pepper, to taste
For the filling:
- 3 cups fresh ricotta cheese
- 1 cup cooked spinach, squeezed dry and chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
- 10 manicotti shells
- 1/3 cup grated Parmesan cheese for topping
How to Make Spinach Ricotta Manicotti
Start by preparing your sauce. Heat olive oil in a heavy saucepan over medium heat and cook the garlic just until it becomes fragrant. Add the chopped tomatoes, stir to combine, and season with salt and pepper. Let the sauce simmer over low heat for about 15 minutes to allow the flavors to meld. While the sauce cooks, bring a large pot of salted water to a boil and cook the manicotti shells according to the package directions. Drain them and immediately place them in a bowl of cold water to stop the cooking process.
Next, prepare the filling. In a mixing bowl, combine ricotta, cooked spinach, Parmesan, and mozzarella. Season with salt and pepper and mix until well incorporated. Pat the drained pasta shells dry with a kitchen towel. Spoon a small amount of sauce into the bottom of a large baking pan and spread it evenly. Then, using a pastry bag or a ziplock bag with one corner cut off, fill each shell with the ricotta and spinach mixture. Carefully place the filled shells side by side in the baking pan. Pour the remaining sauce over the shells and sprinkle with the remaining Parmesan cheese.
Cover the pan and bake in a preheated oven at 375°F for 20 minutes. After that, remove the cover and bake for an additional 20 minutes to allow the cheese on top to lightly brown. Once baked, let the dish rest for a few minutes before serving. Your kitchen will be filled with the rich aroma of melted cheese and fresh herbs, creating an inviting atmosphere for everyone at the table.
How to Serve Spinach Ricotta Manicotti
When serving your Spinach Ricotta Manicotti, consider pairing it with a simple side salad of mixed greens and a light vinaigrette to balance the richness of the dish. You can also offer garlic bread or warm focaccia to soak up any extra sauce. Present the manicotti in the baking dish or transfer the shells carefully onto individual plates for a more formal look. A light drizzle of olive oil or a sprinkle of fresh basil on top adds a finishing touch, making the dish visually appealing as well as delicious. Your guests will enjoy both the taste and the elegant presentation, making every meal feel special.
Expert Tips for Spinach Ricotta Manicotti
To ensure the best results, make sure your spinach is thoroughly cooked and squeezed dry before mixing with the cheeses. Excess moisture can make the filling runny and affect the texture of the manicotti. You can use either fresh or frozen spinach; just be sure to thaw and drain frozen spinach completely. Using a pastry bag makes filling the shells easier and less messy, but a spoon works if you don’t have one. When layering the sauce, make sure the bottom of the pan is lightly coated to prevent the shells from sticking and to enhance flavor. For an even more flavorful dish, try adding a pinch of nutmeg to the ricotta mixture or sautéing the spinach with a touch of garlic before combining with the cheese.
How to Store Spinach Ricotta Manicotti
Leftover manicotti can be stored in an airtight container in the refrigerator for up to four days. To reheat, cover the dish with foil and bake in a preheated oven at 350°F until warmed through. You can also freeze the manicotti before baking by covering tightly with foil and freezing for up to two months. When ready to bake, thaw overnight in the refrigerator, add sauce and cheese as directed, and bake as usual. This makes it convenient for meal prep or preparing a make-ahead dinner.
Variation of Spinach Ricotta Manicotti
You can experiment with different ingredients to put your own spin on this classic recipe. For example, substitute part of the ricotta with cottage cheese for a lighter filling or add chopped mushrooms or roasted red peppers for extra flavor and texture. You can also use a mixture of mozzarella and provolone for a richer cheese profile. For a slightly different sauce, blend roasted red peppers into the tomato base or add a pinch of red pepper flakes for a subtle kick. These variations allow you to tailor the recipe to your taste preferences while keeping the essence of creamy, cheesy, spinach-filled pasta intact.
Frequently Asked Questions About Spinach Ricotta Manicotti
What type of pasta works best for manicotti?
Traditional manicotti shells are ideal for this recipe, but you can use large pasta shells if needed. Make sure to cook them until al dente so they hold the filling well.
Can I make this dish ahead of time?
Yes, you can assemble the manicotti a day in advance. Keep it covered in the refrigerator and bake when ready to serve.
How can I prevent the shells from breaking?
Handle the shells gently after cooking and keep them in cold water until ready to fill. Dry them carefully with a kitchen towel to avoid tearing.
Can I use frozen spinach instead of fresh?
Absolutely. Just thaw, drain, and squeeze out excess water before mixing with the cheeses to avoid a watery filling.
Is it possible to freeze Spinach Ricotta Manicotti?
Yes, you can freeze the assembled dish before baking. Cover tightly with foil and freeze for up to two months. Bake from thawed or partially thawed for best results.
Spinach Ricotta Manicotti
Equipment
- Heavy saucepan
- Mixing Bowl
- Baking Pan
Ingredients
- 2 cloves garlic peeled and minced
- 2 tablespoons olive oil
- 3 cups chopped tomatoes
- 3 tablespoons fresh basil chopped
- 3 cups fresh ricotta cheese
- 1 cup cooked spinach squeezed dry and chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese for topping
Instructions
- Prepare the sauce: Heat olive oil in a heavy saucepan over medium heat. Cook garlic until fragrant, then add chopped tomatoes and season with salt and pepper. Simmer for 15 minutes.
- Cook manicotti shells according to package directions. Drain and place in cold water.
- Prepare the filling: In a mixing bowl, combine ricotta, cooked spinach, Parmesan, and mozzarella. Season with salt and pepper.
- Spoon a small amount of sauce into the bottom of a baking pan. Fill each manicotti shell with the ricotta mixture and place in the pan.
- Pour remaining sauce over the filled shells and sprinkle with additional Parmesan cheese.
- Cover the pan and bake at 375°F (190°C) for 20 minutes. Remove cover and bake for an additional 20 minutes until cheese is browned.
- Let rest before serving. Enjoy!
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