Description
Creamy spinach and ricotta filled manicotti baked in a rich tomato sauce and topped with melted mozzarella and parmesan. This classic Italian comfort dish is perfect for family dinners or entertaining guests.
Ingredients
Scale
- 12 manicotti pasta tubes
- 2 cups ricotta cheese
- 5 cups fresh spinach, sautéed and chopped
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 3 cups crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a mixing bowl, combine ricotta, chopped spinach, 1 cup mozzarella, 1/2 cup parmesan, egg, garlic, salt, and pepper.
- In a saucepan, sauté onion in olive oil until soft. Add crushed tomatoes, basil, oregano, and a pinch of salt. Simmer for 10 minutes.
- Spread 1 cup of the sauce in the bottom of the prepared baking dish.
- Cook manicotti until just pliable, drain and let cool slightly.
- Fill each pasta tube with ricotta-spinach mixture using a piping bag or spoon.
- Place stuffed manicotti in the baking dish. Cover with remaining sauce, mozzarella, and parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
- Let rest for 5-10 minutes before serving.
Notes
- Use a piping bag for easy and mess-free filling.
- Don’t overcook the pasta—it should be just tender.
- Drain spinach well to avoid watery filling.
- Let the baked dish rest before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of dish
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 65mg