Spinach Manicotti
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Take traditional spinach manicotti up a notch with few smart shortcuts and cooking tricks — all without any extra work for you!
Looking for an easy way to elevate your traditional spinach manicotti recipe? I have a wonderful recipe that incorporates a few shortcuts and cooking tricks that take this classic dish to the next level without any extra work for you. First, I add heavy cream to good-quality jarred marinara sauce, creating a rich tomato sauce that pairs perfectly with the cheesy spinach filling. It’s as easy as opening a jar and a carton! Next, I add creamy mascarpone, mozzarella, and sharp Pecorino Romano cheeses to the traditional ricotta and spinach filling. This not only adds delicious flavor but also prevents the filling from becoming grainy, which is a common issue with pasta dishes made with ricotta cheese.
Fun fact: the word “manicotti” means “little sleeve” in Italian, describing the cylindrical shape of the pasta tubes. It’s a great prep-ahead dish to pop in the oven when you’ve got company coming or simply for enjoying with family. Pair it with a salad and some crusty bread for a cozy and satisfying meal.
What You’ll Need To Make Spinach Manicotti
Step-by-Step Instructions
Step 1: Parboil the Manicotti Shells
Bring a large pot of salted water to a boil. Cook the manicotti shells for exactly 6 minutes (they will only be partially cooked).
Drain well and rinse with cold water.
Step 2: Make the Filling
In a large bowl, beat the eggs.
Add the ricotta, mascarpone cheese, 1 cup of the mozzarella, 1 cup of the Pecorino Romano, the spinach, basil, garlic, oregano, and salt.
Mix until evenly combined.
Transfer the filling to a pastry bag or large zip-lock bag. (If using a zip-lock bag, be sure the corners are square; the rounded-corner bags are difficult to use.) Twist and squeeze the bag so the filling is in one corner. With scissors, snip a ¾-inch opening in corner. Pipe the filling into both ends of the manicotti shells, filling until completely full.
Step 3: Make the Sauce
In a large bowl, combine the marinara sauce and heavy cream.
Mix to combine.
Step 4: Assemble & Bake
Spread ¾ cup of the sauce into a 9×13-inch baking dish.
Arrange the stuffed manicotti shells, narrow side up, over the sauce.
Pour just enough sauce to cover the manicotti (you’ll have about ¾ cup leftover; save it for serving).
Cover the dish tightly with aluminum foil. Bake for 35 minutes. Uncover and top the manicotti with the remaining 1 cup mozzarella and ¼ cup Pecorino Romano cheeses.
Bake, uncovered, for 10 to 15 minutes more, until the cheese is melted and lightly golden. (To brown the cheese further, turn on the broiler and bake for a few more minutes, keeping a close eye, until the cheese is golden.)
Let sit for about 10 minutes before serving.
You may also like
- Baked Penne with Spinach, Ricotta, and Fontina
- Cheesy Stuffed Shells
- Baked Ziti with Sausage
- Julia Turshen’s “A Nice Lasagna”
Spinach Manicotti
Take traditional spinach manicotti up a notch with few smart shortcuts and cooking tricks — all without any extra work for you!
Ingredients
- 14 manicotti shells (from an 8-oz box)
- 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 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
- 2½ cups homemade or good-quality jarred marinara sauce, such as Rao's
- ½ cup heavy cream
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Parboil the Manicotti Shells: Bring a large pot of salted water to a boil. Cook the manicotti shells for exactly 6 minutes (they will only be partially cooked). Drain well and rinse with cold water.
- Make the Filling: In a large bowl, beat the eggs. Add the ricotta, mascarpone cheese (or cream cheese), 1 cup of the mozzarella, 1 cup of the Pecorino Romano, the spinach, basil, garlic, oregano, and salt; mix until evenly combined. Transfer the filling to a pastry bag or large zip-lock bag. (If using a zip-lock bag, be sure the corners are square; the rounded-corner bags are difficult to use.) Twist and squeeze the bag so the filling is in one corner. With scissors, snip a ¾-inch opening in corner. Pipe the filling into both ends of the manicotti shells, filling until completely full.
- Make the Sauce: In a large bowl, stir together the marinara sauce and heavy cream.
- Assemble and Bake: Spread ¾ cup of the sauce into a 9x13-inch baking dish. Arrange the stuffed manicotti shells, narrow side up, over the sauce. Pour just enough sauce to cover the manicotti (you'll have about ¾ cup leftover; save it for serving). Cover the dish tightly with aluminum foil. Bake for 35 minutes. Uncover and top the manicotti with the remaining 1 cup mozzarella and ¼ cup Pecorino Romano cheeses Bake, uncovered, for 10 to 15 minutes more, until the cheese is melted and lightly golden. (To brown the cheese further, turn on the broiler and bake for a few more minutes, keeping a close eye, until the cheese is golden.) Let sit for about 10 minutes before serving. Warm the reserved sauce and pass at the table for anyone who would like extra.
- Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight before baking.)
Pair with
Nutrition Information
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- Serving size: 2 manicotti
- Calories: 735
- Fat: 46 g
- Saturated fat: 28 g
- Carbohydrates: 40 g
- Sugar: 8 g
- Fiber: 4 g
- Protein: 40 g
- Sodium: 1,413 mg
- Cholesterol: 213 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hi Jenn,
Could this be made with ground beef? I’m making two pans of this for a friend for a family meal where some like meat and others prefer spinach.
Thank You for another great recipe!
Sure, I think you could add ground beef to one batch. Just make sure to season it well when you brown it.
Can the spinach be omitted? (For my picky kid eaters 🙄) Would I need to add more of anything else? Thanks
Hi Heather, it’s fine to omit the spinach with no other modifications. Enjoy!
There are no “tricks”… but techniques : )
This looks so good! I use your recipes for most of my meals! I have a lot of fresh spinach on hand, will that work instead of the frozen?
Hi Grace, I’m flattered that you use a lot of my recipes! Fresh spinach is fine to use; just make sure to cook and squeeze out any liquid before incorporating it into the recipe. I’d estimate you’ll need 1 – 1.5 lbs. Please LMK how it turns out!