Spinach and Ricotta Stuffed Manicotti – Comforting, Creamy, and Satisfying
Stuffed manicotti has that classic Sunday-supper feel—the kind of meal that brings everyone to the table. This version keeps things simple yet rich, with creamy ricotta, tender spinach, and a blanket of tomato sauce and melted cheese. It’s cozy without being heavy, and it works just as well for a weeknight as it does for a casual dinner with friends.
If you’ve never piped filling into pasta tubes before, don’t worry—there are easy tricks to make it a breeze.
Ingredients
Method
- Preheat and prepare your dish. Heat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and spread a thin layer of marinara on the bottom to prevent sticking.
- Cook the shells (if needed). If your manicotti aren’t no-boil, cook them in salted water until just shy of al dente. Drain and lay them on a lightly oiled sheet pan so they don’t stick or tear.
- Sauté the spinach. In a skillet, warm olive oil over medium heat. Add garlic and cook 30 seconds until fragrant. Add spinach and a pinch of salt. Cook until wilted (fresh) or heated through (frozen). Transfer to a colander and press out excess moisture. Chop finely.
- Make the filling. In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, chopped spinach, egg, basil or parsley, a pinch of nutmeg, salt, and pepper. Mix until creamy and well combined. Taste and adjust seasoning.
- Fill the shells the easy way. Spoon the filling into a large zip-top bag or piping bag and snip a wide corner. Gently pipe the filling into each manicotti shell. If a shell tears, tuck it in between others; it will bake up fine.
- Assemble. Arrange the filled shells in the baking dish. Ladle marinara over the top, making sure each shell is well coated but not drowning. Sprinkle with the remaining mozzarella and a little extra Parmesan.
- Bake. Cover the dish loosely with foil (tent it so the cheese doesn’t stick) and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the sauce bubbles and the cheese is melted and lightly golden.
- Rest and serve. Let it rest for 5–10 minutes before serving so the filling sets. Scatter fresh herbs on top and finish with a few grinds of black pepper or a pinch of red pepper flakes.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
This dish balances comfort and freshness. The ricotta and spinach filling is creamy and savory, with hints of nutmeg and garlic for warmth. A quick tomato sauce ties everything together, and a bubbling layer of mozzarella gives it that irresistible finish.
It’s also forgiving: you can use fresh or frozen spinach, jarred or homemade sauce, and even par-cooked or no-boil manicotti shells. Plus, it reheats beautifully, so leftovers are a bonus.
Shopping List
- Manicotti shells (about 12–14 tubes)
- Ricotta cheese (15–16 ounces, whole milk for best texture)
- Shredded mozzarella (2 cups)
- Grated Parmesan or Pecorino Romano (1/2 cup)
- Fresh spinach (10 ounces) or frozen chopped spinach (10 ounces, thawed)
- Egg (1 large)
- Garlic (2–3 cloves, minced)
- Olive oil (2 tablespoons)
- Marinara or tomato basil sauce (3–4 cups; jarred or homemade)
- Fresh basil or parsley (a small handful, chopped)
- Nutmeg (a pinch; optional but lovely)
- Salt and black pepper
- Red pepper flakes (optional, for a little heat)
How to Make It
- Preheat and prepare your dish. Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread a thin layer of marinara on the bottom to prevent sticking.
- Cook the shells (if needed). If your manicotti aren’t no-boil, cook them in salted water until just shy of al dente.
Drain and lay them on a lightly oiled sheet pan so they don’t stick or tear.
- Sauté the spinach. In a skillet, warm olive oil over medium heat. Add garlic and cook 30 seconds until fragrant. Add spinach and a pinch of salt.
Cook until wilted (fresh) or heated through (frozen). Transfer to a colander and press out excess moisture. Chop finely.
- Make the filling. In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, chopped spinach, egg, basil or parsley, a pinch of nutmeg, salt, and pepper.
Mix until creamy and well combined. Taste and adjust seasoning.
- Fill the shells the easy way. Spoon the filling into a large zip-top bag or piping bag and snip a wide corner. Gently pipe the filling into each manicotti shell.
If a shell tears, tuck it in between others; it will bake up fine.
- Assemble. Arrange the filled shells in the baking dish. Ladle marinara over the top, making sure each shell is well coated but not drowning. Sprinkle with the remaining mozzarella and a little extra Parmesan.
- Bake. Cover the dish loosely with foil (tent it so the cheese doesn’t stick) and bake for 20 minutes.
Remove foil and bake another 10–15 minutes until the sauce bubbles and the cheese is melted and lightly golden.
- Rest and serve. Let it rest for 5–10 minutes before serving so the filling sets. Scatter fresh herbs on top and finish with a few grinds of black pepper or a pinch of red pepper flakes.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat covered at 325°F (165°C) until warmed through, or microwave in short bursts.
- Freezer: Assemble unbaked manicotti, cover tightly, and freeze for up to 2 months.
Bake from frozen at 350°F (175°C) for 50–60 minutes, removing foil for the last 10–15 minutes. You can also freeze baked leftovers; thaw overnight for best texture.
- Make-ahead: Assemble up to 24 hours in advance and refrigerate. Add 5–10 minutes to the covered bake time.
Why This is Good for You
Spinach delivers iron, folate, and vitamin K, along with fiber that helps you feel satisfied.
Ricotta brings calcium and protein, and using whole-milk ricotta adds creaminess without needing heavy cream. Tomato sauce adds lycopene, an antioxidant naturally concentrated in cooked tomatoes. If you want to lighten things up, you can use part-skim ricotta or increase the ratio of spinach to cheese without losing flavor.
Common Mistakes to Avoid
- Watery filling: Squeeze the spinach thoroughly.
Excess moisture thins the ricotta and makes the sauce watery.
- Overcooked shells: Boil just under al dente. They’ll soften more in the oven and hold their shape better when filling.
- Dry pasta: Make sure each shell is coated with sauce. Exposed pasta can become tough.
- Flat flavor: Season each component—spinach, filling, and sauce.
Salt brings out the cheese and spinach flavors.
- Cheese burn: Tent with foil for the first part of baking to prevent the top from over-browning.
Alternatives
- Cheese swap: Add a little goat cheese or mascarpone for tang and creaminess, or swap Parmesan for Pecorino for a sharper bite.
- Greens: Use kale, Swiss chard, or arugula. Sauté and chop finely, then squeeze out moisture.
- Gluten-free: Choose gluten-free manicotti or use large gluten-free shells or cannelloni tubes.
- No-boil shortcut: Use oven-ready tubes and slightly loosen the sauce with a splash of water so the pasta hydrates while baking.
- Protein add-ins: Stir in cooked crumbled Italian sausage or finely chopped sautéed mushrooms for extra heartiness.
- White sauce variation: Replace part of the marinara with a light béchamel for a richer, lasagna-like feel.
FAQ
Can I use jumbo pasta shells instead of manicotti?
Yes. Cook the shells until al dente, then spoon or pipe the filling into each shell.
Arrange them snugly in the dish, sauce generously, and bake as directed.
Is part-skim ricotta okay?
It works, but the filling will be a little less rich. To keep it creamy, add a tablespoon of olive oil or a few spoonfuls of mascarpone to the mixture.
Do I have to cook the spinach first?
Yes. Raw spinach releases a lot of water as it cooks, which will make the filling loose.
Sautéing and squeezing it dry keeps the texture thick and lush.
Can I make this without eggs?
Absolutely. The egg helps bind the filling, but you can skip it. To compensate, add a couple of tablespoons of grated Parmesan and chill the filling for 20 minutes to firm up before piping.
What’s the best store-bought sauce for this?
Look for a marinara with simple ingredients and low added sugar.
A tomato basil or roasted garlic variety pairs well with the ricotta and spinach without overpowering them.
How do I keep the shells from breaking?
Undercook them slightly, cool them on an oiled sheet, and fill using a bag with a wide opening. If one cracks, place it seam-side down and tuck it between intact shells.
Can I assemble and bake in individual portions?
Yes. Use small gratin dishes or oven-safe bowls.
It’s a great option for meal prep and makes serving easy.
How do I make it spicier?
Add red pepper flakes to the sauce and a pinch to the filling. You can also use a spicy arrabbiata sauce for extra heat.
Wrapping Up
Spinach and Ricotta Stuffed Manicotti is the kind of meal that feels special without demanding much from you. With a few smart steps—well-drained spinach, well-seasoned filling, and plenty of sauce—you’ll get tender pasta, creamy centers, and a bubbly top every time.
It’s easy to tweak, easy to make ahead, and easy to love. Serve it with a crisp salad and some crusty bread, and dinner’s done right.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
