Spinach Cheese Manicotti: The Ultimate Creamy, Cheesy Italian Pasta Bake for Family Dinners
Spinach Cheese Manicotti is a hearty baked pasta dish filled with creamy ricotta, mozzarella, Parmesan cheese, spinach, eggs, and Italian herbs. Covered in rich marinara sauce and baked until golden and bubbly, it delivers comforting flavors in every bite. Ready in just over an hour, this vegetarian-friendly recipe is ideal for family dinners, meal prep, and special occasions. Serve it with garlic bread and a fresh salad for a complete Italian-inspired meal.
Ingredients
For the Manicotti
- 12 manicotti pasta shells
- 2 tablespoons olive oil (optional for boiling water)
For the Filling
- 2 cups whole milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ¾ cup freshly grated Parmesan cheese, divided
- 2 cups fresh spinach, chopped and lightly sautéed
- 1 large egg
- 2 garlic cloves, minced
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Sauce
- 4 cups marinara sauce
- Fresh basil or parsley, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the manicotti shells until slightly under al dente according to the package instructions. Drain carefully and allow them to cool.
- In a large bowl, combine the ricotta cheese, 1½ cups mozzarella, ½ cup Parmesan, spinach, egg, garlic, Italian seasoning, basil, salt, pepper, and nutmeg.
- Mix until smooth and well combined.
- Transfer the filling to a piping bag or a zip-top bag with one corner cut off.
- Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
- Fill each manicotti shell with the spinach cheese mixture and arrange them in the prepared baking dish.
- Pour the remaining marinara sauce evenly over the stuffed manicotti.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Let the manicotti rest for 10 minutes before serving. Garnish with fresh basil or parsley.
Notes
- Cook the pasta just until slightly under al dente to prevent tearing.
- Drain the spinach well to avoid a watery filling.
- Whole milk ricotta creates the creamiest texture.
- Freshly grated Parmesan offers superior flavor.
- A piping bag makes filling the manicotti much easier.
- Homemade marinara enhances the overall taste.
- Allow the baked manicotti to rest before serving.
- Leftovers reheat beautifully.