Cheesy Spinach Stuffed Manicotti

The Inspiration Behind Cheesy Spinach Stuffed Manicotti

Cheesy Spinach Stuffed Manicotti is a dish that brings back many warm memories. I remember the first time I made Cheesy Spinach Stuffed Manicotti for a family gathering, and how everyone loved it. The creamy filling mixed with spinach and cheese created a comforting meal that felt like a big hug. Since then, Cheesy Spinach Stuffed Manicotti has become a go-to for dinners where I want something filling but still light.

A Family Favorite

The beauty of this recipe is how simple yet flavorful it is. My family loves it because it combines the richness of ricotta, mozzarella, and Parmesan cheese with the freshness of spinach. The manicotti shells hold all the goodness, and when topped with marinara sauce and baked to perfection, the result is heavenly. It’s one of those meals that everyone in the family enjoys, from the kids to the grandparents.

Perfect for Special Dinners

I often make this dish when I’m hosting guests or celebrating special occasions. It feels fancy enough for a dinner party but is easy enough to make without stress. The best part is that I can prepare it ahead of time, then just pop it in the oven when it’s time to eat. That gives me more time to spend with loved ones, enjoying the evening without worrying about cooking last-minute.

Simple Yet Satisfying

One of the things I love most about Cheesy Spinach Stuffed Manicotti is how satisfying it is. The blend of cheese and spinach inside soft pasta shells, covered with marinara sauce, is both hearty and healthy. It’s a great way to get some greens into the meal while still enjoying the comfort of cheese and pasta. Whether for a weeknight meal or a special celebration, this dish always delivers.

Chef’s Notes- Cheesy Spinach Stuffed Manicotti

• It’s critical to remove as much water as possible from the spinach to avoid a watery filling. Use a clean kitchen towel to squeeze out excess moisture.
• A piping bag or a ziplock bag with the corner cut off makes filling the manicotti easier and less messy. This ensures even distribution without overfilling.
• For a richer, more indulgent filling, use full-fat cheeses. For a lighter version, part-skim ricotta and mozzarella work well without compromising too much on flavor.
• To prevent the manicotti from drying out, cover the baking dish with foil for the first 30 minutes, then remove the foil for the remaining 15-20 minutes to achieve that golden-brown, bubbly cheese topping.
• The dish can be assembled a day in advance. Simply cover and refrigerate, then bake just before serving. This makes it perfect for meal planning or dinner parties.

Pin

Print

Cheesy Spinach Stuffed Manicotti

0.0 from 0 votes

Course: Main CourseCuisine: ItalianDifficulty: Medium

Servings

4

portions

Prep time

35

minutes

Cooking time

55

minutes

Calories

830

kcal

Total time

1

hour 

30

minutes

Indulge in this mouthwatering Cheesy Spinach Stuffed Manicotti recipe that’s sure to impress! Packed with creamy ricotta, savory spinach, and a blend of rich cheeses, this dish combines traditional flavors with modern twists. Perfect for a comforting weeknight dinner or a special occasion, it’s both easy to prepare and incredibly satisfying. Follow our step-by-step guide to create a delectable meal that will have everyone asking for seconds. Dive into the goodness of perfectly baked pasta shells smothered in a luscious marinara and finished with a golden cheese topping. Get ready to elevate your Italian cuisine game with this irresistible manicotti!

Ingredients

• Pasta Shells

• 12 tubes manicotti

• Filling

• 1 large egg

• 1.5 cups ricotta cheese

• 0.25 cup cream cheese softened

• 1.5 cups shredded mozzarella divided

• 1 cup grated Pecorino Romano

• 1 package frozen spinach (10 oz) thawed and well-drained

• Herbs & Spices

• 1 tbsp fresh basil chopped

• 1 clove garlic finely minced

• 0.75 tsp dried oregano

• 0.5 tsp kosher salt plus extra for boiling pasta

• Sauce

• 2 cups premium marinara sauce

• 0.5 cup heavy whipping cream

• Alternative Ingredients

• Manicotti shells: Gluten-free pasta shells or zucchini noodles for gluten-free option.

• Ricotta cheese: Cottage cheese or vegan ricotta e.g., almond-based for dairy-free option.

• Mascarpone cheese: Cream cheese or silken tofu for dairy-free option.

• Mozzarella cheese: Vegan mozzarella or dairy-free cheese for dairy-free option.

• Pecorino Romano: Parmesan cheese or nutritional yeast for dairy-free option.

• Eggs: Flaxseed meal mixed with water 1 tablespoon flaxseed meal + 3 tablespoons water as a binder for vegan option.

• Heavy whipping cream: Coconut cream or cashew cream for dairy-free option.

Directions

• Preheat & Prepare – Begin by setting your oven to 375°F (190°C) to ensure it’s heated and ready when needed. Meanwhile, bring a large pot of salted water to a boil, adding extra salt to season the pasta effectively.
• Cook Pasta – Gently place the manicotti shells into the boiling water and cook them until they’re al dente, typically about 8-10 minutes. Be careful not to overcook, as they need to hold the filling without becoming mushy. Once done, drain the shells and lay them out on a clean surface to cool.
• Prepare Filling – In a spacious mixing bowl, combine the ricotta, cream cheese, and egg, stirring until the mixture is smooth and well-blended. Incorporate the well-drained spinach, half of the shredded mozzarella, grated Pecorino Romano, chopped basil, minced garlic, dried oregano, and salt. Mix all ingredients thoroughly to ensure an even distribution of flavors.
• Stuff Manicotti – Using a piping bag or a large spoon, carefully fill each manicotti shell with the spinach and cheese mixture. Ensure that each shell is generously stuffed, but not overfilled, to prevent leakage during baking. Place the filled shells seam-side down in a greased baking dish, arranging them neatly for even cooking.
• Prepare Sauce & Assemble – In a separate bowl, blend the marinara sauce with the heavy cream, creating a rich and creamy base for the manicotti. Pour the sauce evenly over the stuffed shells, ensuring each is adequately covered. Sprinkle the remaining mozzarella and Pecorino Romano on top to create a deliciously cheesy topping.
• Bake & Serve – Place the baking dish in the preheated oven and bake for approximately 45-50 minutes, or until the cheese is bubbly and golden brown. Once baked, allow the manicotti to rest for about 10 minutes to set, making it easier to serve. Garnish with additional fresh basil if desired, and serve warm for a comforting and delightful meal.

Equipment

• chef’s knife
• cutting board
• Mixing bowls
• Baking sheet
• measuring cups and spoons
• casserole dish

Notes

• To achieve the creamiest filling, ensure the spinach is thoroughly squeezed to remove excess moisture. This prevents the mixture from becoming watery. For an extra flavor boost, consider adding a pinch of red pepper flakes to the filling. If you prefer a lighter version, substitute whole milk cheeses with part-skim varieties. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month. This manicotti pairs wonderfully with a simple green salad or garlic bread to round out the meal.

Nutrition Facts

• Calories: 830kcal
• Fat: 45g
• Saturated Fat: 25g
• Cholesterol: 200mg
• Sodium: 800mg
• Potassium: 600mg
• Carbohydrates: 60g
• Fiber: 5g
• Sugar: 15g
• Protein: 35g
• Vitamin A: 600IU
• Vitamin C: 10mg
• Calcium: 400mg
• Iron: 5mg

FAQ-Cheesy Spinach Stuffed Manicotti

Can I prepare Cheesy Spinach Stuffed Manicotti in advance?

Yes! You can assemble the dish a day before, cover it with foil, and refrigerate. When ready to serve, bake it according to the recipe instructions.

How do I keep the manicotti from becoming mushy?

Avoid overcooking the pasta. Cook the manicotti tubes just until al dente (about 8 minutes), as they will continue to soften while baking.

Can I substitute the cheeses for dairy-free options?

Absolutely! You can use dairy-free ricotta, mozzarella, and Pecorino Romano alternatives. There are great plant-based options available that will still give you that cheesy flavor.

What can I serve with Cheesy Spinach Stuffed Manicotti?

A fresh green salad or garlic bread pairs wonderfully with this dish. You can also serve it with a light soup or a roasted vegetable side.

Can I freeze leftover manicotti?

Yes! You can freeze the leftovers in an airtight container for up to a month. Reheat in the oven at 350°F (175°C) until fully warmed through.