Cheesy Spinach Stuffed Manicotti

Close-up of baked manicotti that has been cut into and served.

Comfort food at its finest, there’s nothing quite like Cheesy Spinach Stuffed Manicotti for a cozy meal! Tender pasta, homemade ricotta filling, chopped spinach, and tomato sauce make this meal a masterpiece.

Prep Time30

Cook Time35

Total Time1 5

Course: Dinner

Cuisine: Italian

Keyword: italian recipes, manicotti, pasta recipes, stuffed manicotti

Servings:

Calories: 492kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

8 ounce manicotti, or cannelloni tube pasta (uncooked)
2 cups ricotta cheese
⅔ cup grated parmesan cheese
1 cup frozen chopped spinach, defrosted and well drained
1 egg
2 teaspoons garlic powder
1 teaspoon Italian seasoning
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
24 ounces tomato sauce
2 cups shredded mozzarella cheese
fresh basil, for garnish

Instructions

Preheat oven to 375°F.
Cook the manicotti according to the package directions until they're al dente. Drain and rinse the pasta with cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, spinach, egg, garlic powder, Italian seasoning, salt, and ground black pepper. Mix everything together until well combined.
Using a piping bag or a spoon to stuff the cooled manicotti with the spinach cheese mixture. You can use a small spoon to help push the mixture into the pasta tubes.
Spread a layer of tomato sauce on the bottom of a 9x13-inch baking dish.
Place the stuffed manicotti in the baking dish. Pour the remaining tomato sauce over the top of the stuffed manicotti, making sure that it is fully covered.
Sprinkle the shredded mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the aluminum foil and bake for an additional 10 to 15 minutes or until the cheese is melted and bubbly.
Remove from oven and let cool for several minutes.
Garnish with fresh basil leaves and serve.

Notes

Storing: Cooked manicotti can be stored in the refrigerator for up to 5 days.
Freezing: Freeze manicotti with the sauce for up to three months in airtight containers, freezer bags, or a baking dish tightly wrapped in two layers of plastic or foil. Thaw in the refrigerator overnight before reheating.
Reheating: You can reheat leftover manicotti in the oven at 350°F until heated through.
Tomato Sauce: I like to use pizza sauce for this recipe, but you can use any tomato sauce or pasta sauce you like.
Spinach: Either fresh or frozen spinach will work for this recipe. If you use frozen spinach, please thaw and drain it before using it.
Cheese: You can substitute other types of cheese for the ricotta and Parmesan, such as cottage cheese or feta cheese. Make sure to use a mild, moist cheese to substitute for ricotta, and a flavorful, dry cheese to substitute for the parmesan.

Nutrition