Description
Delicious manicotti stuffed with a creamy ricotta and spinach filling, topped with mozzarella and parmesan cheese.
Ingredients
Scale
- 14 manicotti shells
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups marinara sauce
- 1 tbsp olive oil
- 2 tbsp extra parmesan cheese for topping
- 1 cup additional mozzarella cheese for topping
Instructions
- Cook 14 manicotti shells in salted boiling water until al dente. Drain, rinse with cool water, and lay them in a single layer to prevent sticking.
- In a bowl, mix ricotta, spinach, 1 cup mozzarella, 1/3 cup parmesan, egg, garlic, salt, and pepper until smooth.
- Spoon mixture into a zip-top or piping bag and fill each manicotti shell carefully.
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with olive oil and spread 1 cup of marinara on the bottom.
- Arrange the stuffed manicotti in a single layer in the dish. Pour remaining 2 cups of marinara over the top.
- Sprinkle with 1 cup mozzarella and 2 tbsp parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
Notes
- Ensure the spinach is thoroughly squeezed to avoid excess moisture in the filling.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 shells
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg