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.