Manicotti

4.67 from 9 votes

Recipe from Two Peas and Their Pod

Manicotti shells are stuffed with a 3 cheese spinach filling, topped with marinara sauce, mozzarella cheese, and baked until bubbly! This classic Italian dish is a dinner favorite and freezer friendly too!

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course, Pasta

Cuisine: Italian

Keyword: manicotti, marinara sauce, mozzarella cheese, ricotta cheese

Servings:

Calories: 466kcal

Ingredients

12 dried manicotti shells*
15 ounces ricotta cheese
1 large egg
1 cup frozen chopped spinach, thawed and squeezed dry
2 1/2 cups shredded mozzarella cheese, divided
1/2 cup finely grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Dash of crushed red pepper flakes
Pinch ground nutmeg, optional
25 oz jar marinara sauce, divided (can use homemade marinara)
2 tablespoons freshly chopped basil, for garnish

Instructions

Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil. Add the manicotti shells and cook 2 minutes fewer than the package directions. Do not overcook the shells. You want them to be slightly undercooked, so they are easy to fill. They will finish cooking in the oven.
Use a colander to drain and rinse with cold water. Lay the shells in a single layer on a clean towel or on a cooling rack.
In a medium bowl, combine the ricotta, egg, spinach, 1 cup of the mozzarella, Parmesan, garlic, Italian seasoning, salt, pepper, and crushed red pepper flakes.
Use a piping bag to fill each manicotti with the cheese mixture. If you don’t have a piping bag, you can use a gallon-size freezer bag, use scissors to snip the corner of the bag.
Lightly grease a 9x13-inch baking dish and spread 1 cup of marinara sauce over the bottom.
Arrange the stuffed manicotti in a single layer in the baking dish.
Pour the remaining marinara over the manicotti and top with the remaining mozzarella cheese.
Lightly grease a piece of foil and cover the baking dish. Bake for 30 minutes. Remove the foil and bake for an additional 5 minutes or until heated through and bubbly.
To brown the cheese, turn on the broiler and bake for 1 to 2 more minutes, keeping a close eye, until the cheese is golden brown.
Remove from the oven and garnish with fresh basil. Let rest for 10 minutes before serving.

Notes

I buy an 8 oz box of manicotti shells. If more than 12 are in the package go ahead and cook them all in case some of them break while boiling. You will only need 12 though.

Nutrition