Baked Spinach and Ricotta Manicotti

Why You’ll Love This Recipe

• Classic Italian comfort: tender pasta, creamy herbed ricotta and spinach, and a bubbling blanket of marinara and cheese.
• Foolproof technique: undercooked shells, plenty of sauce, and a covered-then-uncovered bake for perfect texture and browning.
• Prep-friendly: assemble ahead, refrigerate or freeze, then bake when you need it.
• Family-pleasing vegetarian main with satisfying flavor and protein from real dairy.

Grocery List

• Produce: 2 garlic cloves, fresh basil, fresh parsley, 10 oz frozen chopped spinach (or 5 oz fresh baby spinach)
• Dairy: 24 oz whole-milk ricotta, 2 cups shredded low-moisture mozzarella, 3/4 cup finely grated Parmesan, 1 large egg
• Pantry: 12 dried manicotti tubes, 4 cups marinara sauce, extra-virgin olive oil, dried oregano, ground nutmeg, fine sea salt, black pepper, kosher salt (for boiling water)

Full Ingredients

For the pasta and sauce

• 12 dried manicotti tubes (about 8 oz)
• 4 cups marinara sauce, divided
• 1 tbsp extra-virgin olive oil
• 1 tbsp kosher salt (for pasta water)

For the spinach-ricotta filling

• 24 oz whole-milk ricotta
• 10 oz frozen chopped spinach, thawed and squeezed very dry
• 1 large egg
• 1 cup shredded low-moisture mozzarella
• 1/2 cup finely grated Parmesan
• 2 cloves garlic, minced
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/8 tsp ground nutmeg
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For topping and finishing

• 1 cup shredded low-moisture mozzarella
• 1/4 cup finely grated Parmesan
• Extra chopped basil or parsley for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the baking dish

Preheat the oven to 375°F with a rack in the center. Lightly grease a 9×13-inch baking dish if it is not nonstick. Spread 1 1/2 cups of the marinara sauce evenly over the bottom; this cushions the pasta so the bottoms do not stick or dry out.

Step 2: Parboil the manicotti shells

Bring a large pot (at least 4 quarts) of water to a rolling boil and add 1 tbsp kosher salt. Boil the manicotti tubes for 6 minutes, stirring gently so they do not stick. They should be pliable but very al dente—they will finish cooking in the oven. Drain well, drizzle with 1 tbsp olive oil, and lay them in a single layer on a sheet pan to cool.

Step 3: Make the herbed spinach-ricotta filling

Squeeze the thawed spinach thoroughly until no liquid drips; excess moisture will make the filling watery. In a large bowl, combine ricotta, spinach, egg, 1 cup mozzarella, 1/2 cup Parmesan, garlic, basil, parsley, oregano, nutmeg, salt, and pepper. Mix until creamy and evenly combined. Taste and adjust salt and pepper as needed.

Step 4: Fill the tubes without tearing

Transfer the filling to a large piping bag or a gallon-size zip-top bag and snip a 1/2-inch opening. Pipe filling into each manicotti from both ends so it reaches the center (about 1/3 cup per tube). Alternatively, use a small spoon, working carefully to avoid tearing the pasta.

Step 5: Assemble with sauce and cheese

Nestle the filled tubes in the prepared baking dish on top of the sauce, forming a snug single layer. Spoon the remaining 2 1/2 cups marinara evenly over the manicotti, making sure all pasta is well covered. Sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan.

Step 6: Bake until bubbling and browned

Cover the dish tightly with foil, tenting it slightly so it does not touch the cheese. Bake for 25 minutes. Remove the foil and continue baking 12–15 minutes, until the sauce is bubbling at the edges and the cheese is lightly browned. For deeper color, broil for 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the manicotti rest for 10 minutes to set the filling. Garnish with chopped basil or parsley. Serve hot, with a little extra warmed marinara on the side if you like.

Pro Tips

• Squeeze spinach very dry—wrap in a clean kitchen towel and twist firmly to remove moisture.
• Undercook the pasta; shells that are too soft tear easily and overcook in the oven.
• Pipe the filling for speed and tidy results; a zip-top bag with the corner snipped works perfectly.
• Fully cover the pasta with sauce so the tops do not dry out; tuck sauce into the gaps between shells.
• Rest 10 minutes before serving; this helps slices hold together neatly.

Variations

• Sausage marinara: Brown 8–10 oz sweet Italian sausage with 1/2 tsp fennel seeds. Stir into the marinara and proceed; the savory sauce beautifully contrasts the creamy filling.
• Mushroom and thyme: Sauté 8 oz finely chopped cremini mushrooms in 1 tbsp butter until browned; fold into the ricotta with 1 tsp fresh thyme leaves.
• No-boil method: Skip boiling. Add 1 extra cup marinara plus 1/2 cup water to the dish, cover tightly with foil, and bake 45–50 minutes, then uncover 10–15 minutes to brown. Check for tenderness before serving.

Storage & Make-Ahead

Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge at 375°F, adding 5–10 minutes to the covered bake time. Leftovers keep 3–4 days refrigerated; reheat covered at 325°F until warmed through. To freeze unbaked: wrap tightly and freeze up to 3 months; bake from frozen at 375°F, covered, for 50–60 minutes, then uncover 10–15 minutes to brown. To freeze baked leftovers: cool, wrap, and freeze up to 2 months; reheat covered at 350°F until hot.

Nutrition (per serving)

Approximate: 630 calories; 30 g protein; 52 g carbohydrates; 32 g fat; 1,000–1,200 mg sodium; 4 g fiber; 8 g sugars. Values will vary with brands of sauce and cheese.