Description
This classic Italian Manicotti recipe features pasta shells stuffed with a creamy three-cheese and spinach filling, topped with marinara sauce and melted mozzarella cheese, then baked until bubbly and golden. It’s a comforting dinner favorite that is freezer friendly and perfect for family meals.
Ingredients
Pasta
- 12 dried manicotti shells
Cheese Filling
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese (from 2 1/2 cups divided)
- 1/2 cup finely grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Dash of crushed red pepper flakes
- Pinch ground nutmeg (optional)
Sauce and Topping
- 25 oz jar marinara sauce, divided (can use homemade marinara)
- 1 1/2 cups shredded mozzarella cheese (remaining from 2 1/2 cups)
- 2 tablespoons freshly chopped basil, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to prepare for baking the manicotti.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the manicotti shells and cook them for 2 minutes less than the package directions state, so that they are slightly undercooked and easy to fill. Avoid overcooking since they’ll finish baking in the oven.
- Drain and Cool Shells: Drain the cooked shells in a colander and rinse with cold water to stop the cooking. Lay the shells out in a single layer on a clean towel or cooling rack to prevent sticking.
- Prepare Filling: In a medium bowl, combine ricotta cheese, egg, thawed spinach (well drained), 1 cup mozzarella, Parmesan, minced garlic, Italian seasoning, kosher salt, black pepper, crushed red pepper flakes, and optional nutmeg until thoroughly mixed.
- Fill Shells: Using a piping bag or a gallon freezer bag with a corner snipped off, pipe the cheese mixture evenly into each manicotti shell carefully to avoid tearing.
- Assemble Baking Dish: Lightly grease a 9×13-inch baking dish. Spread 1 cup of marinara sauce evenly on the bottom. Arrange the filled manicotti in a single layer over the sauce.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the manicotti. Sprinkle the remaining 1 1/2 cups shredded mozzarella evenly across the top.
- Cover and Bake: Lightly grease a piece of foil to prevent sticking and cover the dish tightly. Bake in the preheated oven for 30 minutes until heated through.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 5 minutes to allow the cheese to bubble and melt fully.
- Broil for Golden Cheese: For a golden brown top, switch the oven to broil and bake for 1 to 2 minutes, watching carefully to prevent burning.
- Rest and Garnish: Remove from the oven and sprinkle with freshly chopped basil. Let the manicotti rest for 10 minutes before serving to set.
Notes
- Usually, an 8 oz box of manicotti shells contains more than 12 shells; cook extra shells to account for any that break while boiling but only fill and bake 12.
- Make sure to squeeze the frozen spinach thoroughly to avoid watery filling.
- Using a piping bag makes filling the shells easier and less messy.
- This dish can be made ahead and frozen before baking; increase baking time slightly when cooking from frozen.
