Baked Manicotti with Spinach and Ricotta
Classic Italian baked manicotti shells filled with creamy ricotta and spinach, topped with marinara and melted mozzarella. This italian-inspired pasta ready in about 60 minutes pairs shells manicotti pasta shells, ricotta cheese, chopped fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 shells manicotti pasta shells
- 2 cups ricotta cheese
- 5 oz, chopped fresh spinach
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 3 cups marinara sauce
- 2 cloves, minced garlic cloves
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian seasoning
Instructions
- Step 1: Preheat oven to 375°F. Cook 12 manicotti pasta shells in a large pot of salted boiling water for 6-7 minutes until al dente; drain and rinse under cold water to stop cooking.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 5 oz chopped fresh spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- Step 3: In a mixing bowl, combine 2 cups ricotta cheese, cooked spinach and garlic, 1 large beaten egg, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried Italian seasoning, and 1/2 cup grated parmesan cheese. Stir thoroughly.
- Step 4: Spread 1 cup marinara sauce evenly on the bottom of a 9x13 inch baking dish. Using a spoon, fill each manicotti shell with the ricotta-spinach mixture and place them side by side in the dish.
- Step 5: Pour remaining 2 cups marinara sauce over the manicotti and sprinkle 1 1/2 cups shredded mozzarella cheese on top.
- Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly. Let cool 5 minutes before serving.
Frequently asked questions
How long does Baked Manicotti with Spinach and Ricotta take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Manicotti with Spinach and Ricotta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shells manicotti pasta shells from drying out.
Can I substitute ingredients in Baked Manicotti with Spinach and Ricotta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Manicotti with Spinach and Ricotta for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Manicotti with Spinach and Ricotta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
