Manicotti Recipe
Italian · Main course · 75 min total
Classic Italian stuffed pasta tubes baked in marinara sauce with a creamy ricotta and spinach filling, topped with melted mozzarella.
30
min prep
min prep
45
min cook
min cook
6
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 12 manicotti shells
- 2 cups ricotta cheese
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Cook manicotti shells according to package directions until al dente. Drain and rinse with cold water; set aside.
- In a medium bowl, combine ricotta, spinach, 1 cup mozzarella, Parmesan, egg, garlic, oregano, salt, and pepper. Mix well.
- Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
- Fill a piping bag or a zip-top bag with a corner snipped off with the ricotta mixture. Pipe the filling into each manicotti shell.
- Arrange filled shells in the baking dish. Pour remaining 2 cups marinara sauce over the top, spreading to cover shells.
- Sprinkle remaining 1 cup mozzarella over the sauce.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, until bubbly and cheese is golden.
- Let rest for 5 minutes before serving.
Tips
- To make ahead, assemble the dish but do not bake; cover and refrigerate up to 24 hours. Add 10 minutes to baking time.
- Leftover manicotti can be stored in an airtight container in the refrigerator for up to 3 days.
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