This Easy Spinach and Cheese Manicotti is a classic Italian-American comfort food dish that’s perfect for a family dinner or a special occasion! Tender manicotti pasta tubes are stuffed with a creamy, flavorful mixture of ricotta, mozzarella, and Parmesan cheeses, along with spinach and herbs, then baked in a rich tomato sauce until bubbly and delicious. I love how this recipe is both easy to make and incredibly satisfying. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds!
Why You’ll Love This Spinach and Cheese Manicotti
- Classic Comfort Food: This baked pasta dish is warm, cheesy, and incredibly satisfying – the definition of comfort food.
- Creamy and Cheesy: The filling, made with three types of cheese and spinach, is rich, creamy, and flavorful.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Make-Ahead Friendly: You can assemble the manicotti ahead of time and bake it just before serving.
- Family Favorite: This is a dish that everyone in the family will love.
Ingredients for Spinach and Cheese Manicotti
Here’s what you’ll need to make this delicious baked pasta. The full list with measurements is in the recipe card below.
Main Ingredients
- Manicotti Pasta, cooked until al dente (Pasta)
- Ricotta Cheese (Dairy)
- Mozzarella Cheese, hand shredded (Dairy)
- Parmesan Cheese, grated (Dairy)
- Egg (Binder)
- Frozen Chopped Spinach, thawed and drained very well (Vegetable)
- Tomato Sauce (homemade or jarred) (Sauce)
Seasoning
- Salt (Seasoning)
- Pepper (Spice)
- Garlic Powder (Spice)
- Oregano (Herb)
- Italian Seasoning (Spice Blend)
Garnish
- Parsley
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Spinach and Cheese Manicotti as is, but here are a few ideas for variations:
- Add Meat: Stir in some cooked and crumbled Italian sausage or ground beef to the filling.
- Different Cheese: Use a blend of Italian cheeses, provolone, or fontina.
- Make it Spicy: Add a pinch of red pepper flakes to the filling or the sauce.
- Add More Vegetables: Sauté some mushrooms, onions, or bell peppers and add them to the filling.
- Use a Different Sauce: Try using a creamy Alfredo sauce or a vodka sauce instead of tomato sauce.
How to Make Spinach and Cheese Manicotti
Let me show you how easy it is to make this Spinach and Cheese Manicotti:
Preheat Oven and Prepare Baking Dish
- I preheat the oven to 350°F (175°C).
- I line a 9 x 13” baking dish with 2 cups of the tomato sauce.
Prepare Filling
- In a large bowl, I add the ricotta cheese, 2 cups of the mozzarella cheese, Parmesan cheese, egg, thawed and well-drained spinach, salt, pepper, garlic powder, Italian seasoning, and oregano.
- I mix everything together until it’s evenly combined.
Stuff Manicotti
- Using a spoon (or a piping bag for easier filling), I fill the inside of the cooked manicotti shells with the spinach and cheese filling.
- I place the stuffed manicotti, side by side, into the baking dish on top of the sauce.
Top and Bake
- I cover the manicotti with a little more tomato sauce.
- I sprinkle them with the rest of the mozzarella cheese.
- I bake them in the oven for about 20-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
Serve
- Cool and serve
Tips and Tricks for the BEST Manicotti
Here are my secrets for making this baked pasta truly exceptional:
- Cook Pasta Al Dente: Cook the manicotti shells just until they’re al dente (firm to the bite), as they will continue to cook in the oven.
- Drain Spinach Very Well: Squeeze out as much moisture as possible from the thawed spinach to prevent the filling from becoming watery.
- Use Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor than pre-shredded.
- Don’t Overfill: Don’t overfill the manicotti shells, or the filling may spill out during baking.
- Cover While Baking (Optional): If the top starts to brown too quickly, you can loosely cover the dish with foil for the last 10 minutes of baking.
How to Serve
This Spinach and Cheese Manicotti is a complete meal on its own, but here are a few serving suggestions:
- Garlic Bread: Serve with a side of warm, crusty garlic bread.
- Side Salad: A simple green salad or a Caesar salad would complement the richness of the pasta.
Make Ahead and Storage
You can assemble the manicotti (without baking) ahead of time and store it, covered, in the refrigerator for up to 24 hours. Bake as directed when ready to serve. Leftover baked manicotti can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
FAQs about Spinach and Cheese Manicotti
- Can I use a different type of pasta?
- Yes, you can use large shells (stuffing shells) instead of manicotti.
- Can I make this without the spinach?
- Yes, you can omit the spinach if you prefer.
- Can I freeze this casserole?
- Yes
Enjoy this classic, comforting, and incredibly delicious Spinach and Cheese Manicotti! It’s a perfect meal for any night of the week.
Print
Easy Spinach and Cheese Manicotti
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6-8 1x
- Category: Main Course, Pasta
- Cuisine: Italian-American
Description
This Spinach and Cheese Manicotti is a classic Italian-American comfort food dish. Large pasta tubes are stuffed with a creamy mixture of ricotta, mozzarella, Parmesan cheese, and spinach, then baked in a flavorful tomato sauce.
Ingredients
Scale
- 1 (8-ounce) box manicotti pasta shells (about 14 shells)
- 2 cups ricotta cheese (whole milk or part-skim)
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup frozen chopped spinach, thawed and squeezed very dry (see notes)
- 3 cups tomato sauce (homemade or your favorite jarred marinara sauce), divided
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook Manicotti: Bring a large pot of salted water to a boil. Add the manicotti shells and cook according to package directions until al dente (firm to the bite, usually a couple of minutes less than fully cooked). Drain the manicotti carefully and rinse with cold water to stop the cooking process. Lay the cooked shells flat on a baking sheet or wax paper to prevent sticking.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spread 2 cups of the tomato sauce evenly over the bottom of a 9×13-inch baking dish.
- Make Filling: In a large bowl, combine the ricotta cheese, 2 cups of the shredded mozzarella cheese, the grated Parmesan cheese, the egg, the well-drained thawed spinach, Italian seasoning, garlic powder, dried oregano, salt, and pepper. Mix everything together until evenly combined.
- Stuff Manicotti: Carefully stuff the cooked manicotti shells with the cheese and spinach filling. You can use a small spoon or a piping bag (or a zip-top bag with the corner snipped off) for easier filling.
- Arrange in Dish: Place the stuffed manicotti shells side-by-side in the baking dish, on top of the sauce.
- Top with Sauce and Cheese: Pour the remaining 1 cup of tomato sauce over the stuffed manicotti. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
- Bake: Bake, uncovered, for 20-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
- Cool and Serve: Let the manicotti cool slightly for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired. Serve warm.
Notes
- Manicotti Shells: Cook the manicotti shells until al dente. If they are cooked too soft, they will be difficult to stuff. Rinsing with cold water stops the cooking and makes them easier to handle.
- Spinach: It is crucial to squeeze out as much liquid as possible from the thawed frozen spinach. Excess moisture can make the filling watery. Place the thawed spinach in a clean kitchen towel or cheesecloth and wring it out thoroughly.
- Cheese: Use freshly shredded mozzarella and freshly grated Parmesan for the best melting quality and flavor.
- Filling the Shells: A piping bag or a zip-top bag with the corner snipped off can make filling the manicotti shells much easier and less messy.
- Make-Ahead: You can assemble the casserole ahead of time and store it, covered, in the refrigerator for up to 24 hours. You may need to add 10-15 minutes to the baking time if baking from cold.
- Serving Suggestions: Serve this spinach and cheese manicotti with a side salad and garlic bread.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.