Spinach Manicotti with Ricotta and Marinara Sauce Recipe
This classic Spinach Manicotti Recipe features tender manicotti shells filled with a creamy and flavorful mixture of ricotta, mascarpone, spinach, and cheeses, all baked in a rich marinara and cream sauce topped with melted mozzarella and Pecorino Romano. A comforting Italian-American favorite perfect for family dinners or special occasions.
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Pasta
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 14 manicotti shells (from an 8-oz box)
Filling
- 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
Sauce
- 2½ cups homemade or good-quality jarred marinara sauce, such as Rao’s
- ½ cup heavy cream
Instructions
- Preheat Oven: Preheat the oven to 350°F and position an oven rack in the middle.
- Parboil the Manicotti Shells: Bring a large pot of salted water to a boil. Cook the manicotti shells for exactly 6 minutes until partially cooked. Drain and rinse with cold water to stop cooking.
- Prepare the Filling: In a large bowl, beat the eggs. Add ricotta, mascarpone or cream cheese, 1 cup mozzarella, 1 cup Pecorino Romano, thawed and squeezed spinach, chopped basil, minced garlic, oregano, and salt. Mix thoroughly until well combined. Transfer the filling to a pastry bag or large zip-lock bag with a ¾-inch corner snipped for piping.
- Stuff the Shells: Pipe the filling into both ends of the manicotti shells, filling them completely.
- Make the Sauce: In a separate large bowl, stir together marinara sauce and heavy cream until evenly mixed.
- Assemble and Bake: Spread ¾ cup of the sauce in a 9×13-inch baking dish. Arrange the stuffed manicotti shells, narrow side up, over the sauce. Pour enough sauce over the shells to cover them, reserving about ¾ cup for serving. Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Add Cheese Topping and Finish Baking: Remove foil and sprinkle the remaining 1 cup mozzarella and ¼ cup Pecorino Romano over the manicotti. Bake uncovered for 10 to 15 minutes more until the cheese melts and begins to brown. For a deeper golden finish, broil for a few minutes while watching closely to avoid burning.
- Rest and Serve: Let the baked manicotti rest for about 10 minutes before serving. Warm the reserved sauce and serve it alongside for extra flavor.
- Make-Ahead and Freezing: This dish can be assembled, covered, and refrigerated for up to 2 days, or frozen for up to 3 months. If frozen, defrost overnight in the refrigerator before baking.
Notes
- Be sure to squeeze excess water out of the thawed spinach to avoid watery filling.
- Use whole-milk cheeses for best creaminess and flavor.
- Filling the manicotti shells can be easier with a pastry bag or zip-lock bag with a cut corner.
- If desired, broil the cheese topping for a few minutes to achieve a golden brown crust.
- This dish can be made ahead and frozen, making it great for meal prep or entertaining.
Keywords: spinach manicotti, baked pasta, Italian pasta recipe, ricotta spinach manicotti, creamy pasta bake, vegetarian pasta dish