Name: Spinach Manicotti with Ricotta and Marinara Sauce Recipe
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Cuisine: Italian-American
Ingredients: 14 manicotti shells (from an 8-oz box); 2 large eggs; 1 (15-oz) container whole-milk ricotta cheese (1¾ cups); ⅓ cup mascarpone or cream cheese, at room temperature; 2 cups (8 oz) whole-milk mozzarella cheese, divided; 1¼ cups (4.5 oz) grated Pecorino Romano, divided; 1 (10-oz) box frozen spinach, thawed and squeezed very dry; 2 tablespoons chopped fresh basil; 2 cloves garlic, minced; 1 teaspoon dried oregano; ¾ teaspoon salt, plus more for boiling the pasta; 2½ cups homemade or good-quality jarred marinara sauce, such as Rao’s; ½ cup heavy cream

Jump to Recipe·Print Recipe

Let me tell you, this Spinach Manicotti with Ricotta and Marinara Sauce Recipe is one of those dishes that feels like a warm Italian hug from the inside out. The creamy ricotta filling, paired with tender spinach and that rich, tangy marinara sauce, makes every bite simply irresistible. It’s one of those meals I turn to when I want to impress guests without spending hours in the kitchen—or when I just want a comforting, satisfying dinner at home.

What makes this recipe special is how it balances fresh ingredients and luscious textures. The blend of ricotta and mascarpone in the filling gives it a silky smoothness that melts in your mouth, while the marinara sauce keeps things vibrant and flavorful. Whether for a cozy night in or a casual dinner party, this Spinach Manicotti with Ricotta and Marinara Sauce Recipe always hits the spot and gets everyone asking for seconds!

Ingredients You’ll Need

The ingredients for this recipe are simple, yet thoughtfully chosen to create layers of flavor. When you select fresh basil and good-quality cheeses, you’ll notice a real difference. And don’t skip using whole-milk ricotta and mozzarella—it makes the filling extra creamy and luscious.

Manicotti shells: Look for the classic tubular pasta shells that can hold plenty of filling; you don’t want ones that are cracked or broken.
Eggs: They help bind the filling together perfectly, so your manicotti won’t fall apart when baked.
Whole-milk ricotta cheese: The star of the filling; avoid low-fat versions as they can be watery and less flavorful.
Mascarpone or cream cheese: Adds richness and a silky smooth texture to the filling—mascarpone always gives it that authentic Italian touch.
Mozzarella cheese: Use whole milk, and divide it between the filling and topping to get that cheerful melt and gooey goodness.
Pecorino Romano cheese: The salty punch in this recipe—make sure it’s freshly grated for the best flavor.
Frozen spinach: Thaw and squeeze dry completely to avoid watery filling.
Fresh basil: Chopped fresh basil lifts up the whole dish with its bright, sweet flavor.
Garlic: Minced for a subtle kick that blends seamlessly into the filling.
Dried oregano: Adds herbaceous undertones to complement the spinach and ricotta.
Salt: Essential for seasoning—remember to salt the pasta water well and the filling too.
Marinara sauce: Homemade is perfect if you have time, but a high-quality jarred sauce like Rao’s works beautifully.
Heavy cream: Stirred into the sauce to make it luscious and silky, giving the dish a luxurious finish.

Variations

I love how versatile this Spinach Manicotti with Ricotta and Marinara Sauce Recipe is—it’s easy to make it your own. Sometimes I swap out the spinach for kale or add mushrooms to the filling for extra earthiness. Play around with the cheeses too; a little fontina mixed in can add a mild nuttiness that’s delightful.

Vegetarian Variation: This recipe is already vegetarian, but you can go vegan with plant-based ricotta and mozzarella alternatives—though it won’t have quite the same creaminess.
Greens Swap: Try fresh baby spinach instead of frozen for a fresher taste; just sauté it lightly first to wilt.
Add Mushrooms: Sautéed mushrooms add a lovely texture and deepen the flavor; I like button or cremini.
Spicy Twist: Add red pepper flakes into the marinara sauce for a gentle heat that gives the dish an exciting edge.

How to Make Spinach Manicotti with Ricotta and Marinara Sauce Recipe

Step 1: Parboil the Manicotti Shells

Bring a large pot of salted water to a rolling boil, then gently add your manicotti shells. Cook them exactly 6 minutes so they’re just shy of fully tender—this makes them easy to stuff without falling apart during baking. Drain them carefully and rinse under cool water to stop the cooking; this also helps keep the shells firm so they don’t stick together.

Step 2: Prepare the Creamy Ricotta and Spinach Filling

In a large bowl, beat your eggs well as the base binder. Then add the whole-milk ricotta, mascarpone (or cream cheese), half the mozzarella, half the Pecorino Romano, fully drained spinach, chopped basil, garlic, oregano, and salt. Mix everything until beautifully combined—this filling should be creamy but robust. For easier filling, transfer it to a piping bag or a sturdy zip-lock bag with a corner snipped off; this saves a lot of messy spooning.

Step 3: Fill the Manicotti Shells

Pipe the filling into both ends of each manicotti shell, working carefully to fill completely without tearing the pasta. If the filling resists coming out, gently warm it a bit or loosen it with a spoon. Stuffed shells should feel full but not bursting—think plump and inviting!

Step 4: Make the Creamy Marinara Sauce

Blend together your marinara sauce and heavy cream in a large bowl—this turns your classic tomato sauce into something extra velvety and indulgent without overpowering the filling. This also keeps the entire dish moist while baking.

Step 5: Assemble and Bake to Perfection

Start by spreading about ¾ cup of sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Lay the stuffed manicotti shells side by side over the sauce. Pour enough sauce over to just cover them, but save about ¾ cup for serving later. Cover tightly with foil and bake for 35 minutes. Then, uncover and sprinkle the remaining mozzarella and Pecorino Romano on top. Bake uncovered for another 10 to 15 minutes until the cheese melts and browns lightly. I often hit it with the broiler for a couple of minutes at the end for a bubbly golden crust—just watch it closely to avoid burning.

How to Serve Spinach Manicotti with Ricotta and Marinara Sauce Recipe

In a white rectangular baking dish on a white marbled surface, there are eight rolled pasta tubes arranged in two rows. Each pasta roll is filled with a white and green mixture, likely spinach and cheese, visible near the edges. The rolls are covered generously with a rich red-orange tomato sauce and a layer of melted, slightly browned white cheese on top, giving a smooth, bubbly texture. The sauce fills the bottom of the dish, surrounding the pasta rolls, and the cheese layer has small browned spots indicating it was baked to a golden finish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this, I sprinkle freshly chopped basil on top to give it a fresh burst of color and aroma right before digging in. A little cracked black pepper adds a subtle spicy contrast, and a light drizzle of good olive oil helps the cheese shine.

Side Dishes

I love pairing this Spinach Manicotti with a crisp green salad—think arugula with lemon vinaigrette—or garlic roasted vegetables. Rustic Italian bread or a simple garlic bread on the side is perfect for mopping up that extra creamy marinara sauce.

Creative Ways to Present

For a special occasion, I’ve arranged the manicotti in a circular pattern and topped it with fresh basil sprigs and edible flowers to wow guests. Serving the leftover sauce in small bowls lets everyone customize their plate with extra sauce to their liking—always a hit at family dinners or potlucks!

Make Ahead and Storage

Storing Leftovers

I usually let the manicotti cool completely, then cover the dish tightly with plastic wrap and aluminum foil before refrigerating. This keeps the shells from drying out and preserves the flavors beautifully for up to 3 days.

Freezing

This Spinach Manicotti with Ricotta and Marinara Sauce Recipe freezes wonderfully. I wrap the assembled baking dish in foil and plastic wrap, then freeze for up to 3 months. To bake from frozen, I thaw it overnight in the fridge and then bake as usual. The texture and taste stay impressively fresh, like you made it just that day.

Reheating

When reheating leftovers, I cover the dish with foil and warm it at 350°F until heated through, about 20-25 minutes. If you want to maintain the cheese’s gooey top, remove the foil in the last 5 minutes to let it crisp up just a bit.

FAQs

Can I use fresh spinach instead of frozen for this Spinach Manicotti with Ricotta and Marinara Sauce Recipe?

Absolutely! If using fresh spinach, it’s best to sauté it lightly to wilt and release excess moisture before mixing it into the filling. This prevents watery filling and keeps the texture right where it should be.
Do I have to pipe the filling into the manicotti shells?

You don’t have to, but piping makes the process cleaner and easier. If you don’t have a piping bag, try using a sturdy zip-lock bag with a corner cut off. Alternatively, a small spoon can work, but be gentle to avoid breaking the shells.
Can this recipe be made ahead of time?

Yes! You can assemble the dish up to 2 days ahead and keep it covered in the fridge. When ready, just pop it in the oven to bake as instructed. It’s a great make-ahead option for busy nights or entertaining.
What’s the best marinara sauce to use for this recipe?

I prefer a high-quality jarred sauce like Rao’s for convenience and flavor when I don’t have homemade on hand. The creamy blend with heavy cream turns it into a luxurious sauce that pairs perfectly with the ricotta filling.
Can I freeze leftover Spinach Manicotti with Ricotta and Marinara Sauce?

Yes, freezing works great! Wrap leftovers tightly and freeze for up to 3 months. When reheating, thaw overnight and bake covered with foil until warmed through for best texture and taste.

Final Thoughts

This Spinach Manicotti with Ricotta and Marinara Sauce Recipe is one I keep coming back to whenever I want a cozy, flavorful meal that feels special but is straightforward to make. It’s like bringing a little piece of Italy into your own kitchen, with creamy, cheesy goodness balanced by fresh greens and a fragrant tomato sauce. I can’t wait for you to try it and see how it becomes one of your favorites too—after all, food tastes best when shared with friends and family.