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Stuffed Manicotti Recipe

Italian-American · Main course · 70 min total

Tender pasta tubes filled with a creamy ricotta and spinach mixture, baked in marinara sauce and topped with melted mozzarella. This classic Italian-American comfort dish is perfect for family dinners.

Ingredients

• 12 manicotti shells
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 3 cups marinara sauce
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 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.
2. In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, spinach, garlic, salt, pepper, and nutmeg. Mix well.
3. Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
4. 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, filling evenly.
5. Arrange filled shells in the baking dish in a single layer. Pour remaining 2 cups marinara sauce over the shells, covering them completely.
6. Sprinkle remaining 1 cup mozzarella over the top. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, until bubbly and cheese is golden.
7. Let rest for 5 minutes. Garnish with parsley if desired before serving.

Tips

• To make ahead, assemble the dish (without baking), cover, and refrigerate up to 24 hours. Increase baking time by 10 minutes.
• For a meaty version, add 1/2 pound cooked ground Italian sausage to the ricotta filling.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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