Indulge in the creamy and flavorful Spinach Manicotti, a delightful dish perfect for any occasion. This recipe is not only delicious but also easy to make, making it a great choice for a cozy family dinner or a special gathering.
Why You’ll Love This Recipe?
- The combination of ricotta, spinach, and cheese creates a rich and satisfying flavor profile.
- With simple steps and minimal prep time, this dish is convenient for busy weeknights or meal prep.
- The creamy filling and savory sauce make this Spinach Manicotti a crowd-pleaser for both kids and adults.
Ingredient Notes:
- Manicotti shells
- Large eggs
- Whole-milk ricotta cheese
- Mascarpone or cream cheese
- Whole-milk mozzarella cheese
- Pecorino Romano
- Frozen spinach
- Fresh basil
- Garlic
- Dried oregano
- Salt
- Marinara sauce
- Heavy cream
Step-by-Step Instructions based on Ingredients:
- Preheat the oven and parboil the manicotti shells.
- Prepare the filling by mixing eggs, cheeses, spinach, herbs, and seasonings.
- Make the sauce by combining marinara sauce and heavy cream.
- Fill the manicotti shells with the creamy mixture and arrange in a baking dish.
- Top with sauce and cheese, then bake until bubbly and golden.
Helpful Tips:
- Use a pastry bag or zip-lock bag for easy filling of the manicotti shells.
- Let the dish rest for a few minutes before serving to allow the flavors to meld.
- Substitute different cheeses or add extra herbs for a personalized touch.
Expert Tips for the Best Results:
- Ensure the spinach is well-drained to prevent excess moisture in the filling.
- Experiment with different sauce variations, such as adding a touch of red pepper flakes for a hint of heat.
Serving Suggestions:
Serve the Spinach Manicotti with a side salad, garlic bread, or roasted vegetables. Pair with a glass of red wine or a refreshing lemonade for a complete meal.
Storage and Reheating Tips:
To store leftovers, cover the dish tightly and refrigerate for up to 3 days. Reheat in the oven or microwave until heated through, adding a splash of water to prevent the pasta from drying out.
Frequently Asked Questions:
- Can I use fresh spinach instead of frozen? Yes, simply wilt fresh spinach and chop before adding to the filling.
- How can I make this dish vegetarian-friendly? Omit the eggs and use an eggless pasta for a vegetarian version.
- Can I freeze the Spinach Manicotti before baking? Yes, assemble the dish and freeze, then thaw before baking as directed.
- What can I serve with Spinach Manicotti for a complete meal? Salad, garlic bread, or a side of roasted vegetables complement this dish well.
Conclusion:
Delight your taste buds with this creamy and satisfying Spinach Manicotti recipe. Whether it’s a cozy dinner at home or a special gathering, this dish is sure to impress. Try it out and share your feedback with us!
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Spinach Manicotti Recipe
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach Manicotti Recipe features perfectly cooked manicotti shells filled with a creamy mixture of ricotta, mozzarella, spinach, and herbs, all baked to perfection with a marinara sauce and topped with melted cheese.
Ingredients
Main 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
Sauce:
- 2½ cups homemade or good-quality jarred marinara sauce, such as Rao’s
- ½ cup heavy cream
Instructions
- Parboil the Manicotti Shells: Bring a large pot of salted water to a boil. Cook the manicotti shells for exactly 6 minutes. Drain well and rinse with cold water.
- Make the Filling: Beat eggs in a bowl, then add ricotta, mascarpone, mozzarella, Pecorino Romano, spinach, basil, garlic, oregano, and salt. Transfer filling to a pastry bag or zip-lock bag, and pipe into manicotti shells.
- Make the Sauce: Stir together marinara sauce and heavy cream.
- Assemble and Bake: Spread sauce in a baking dish, arrange stuffed manicotti, pour remaining sauce, cover with foil, bake, uncover, top with cheese, and bake until golden. Let sit before serving.
- Make-Ahead/Freezer-Friendly Instructions: Dish can be assembled, covered, and refrigerated for up to 2 days in advance or frozen for up to 3 months. Defrost before baking if frozen.
Notes
- For a vegetarian option, use vegetable-based rennet cheese instead of Pecorino Romano.
- You can add cooked ground meat to the filling for a meaty variation.
Nutrition
- Serving Size: 1 piece
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 80 mg