Get ready to transform your dinner table with an Italian classic that's about to become your new obsession! This Ricotta and Spinach Manicotti is not just a meal – it's a culinary journey that combines creamy cheese, tender pasta, and vibrant spinach in a dish so delicious, it'll have your family begging for seconds. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to deliver restaurant-quality flavor right in the comfort of your own home.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 manicotti shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- Cook the manicotti shells in a large pot of salted boiling water according to package instructions until al dente. Typically, this takes about 8-10 minutes. Carefully drain the shells and rinse with cold water to stop the cooking process and prevent sticking.
- In a medium mixing bowl, combine ricotta cheese, cooked and chopped spinach, beaten egg, half of the Parmesan cheese, salt, and pepper. Mix thoroughly until well incorporated.
- Carefully stuff each manicotti shell with the ricotta and spinach mixture. Use a small spoon or piping bag to fill the shells evenly, ensuring they are completely filled but not overstuffed.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent the manicotti from sticking.
- Arrange the stuffed manicotti shells in a single layer in the baking dish. Pour the remaining marinara sauce evenly over the shells.
- Sprinkle the shredded mozzarella cheese and remaining Parmesan cheese over the top of the manicotti.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. Bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking for an additional 5-7 minutes, or until the cheese is melted and slightly golden brown.
- Remove from the oven and let the manicotti rest for 5-10 minutes before serving. This allows the filling to set and makes serving easier.
- Garnish with fresh basil or parsley if desired, and serve hot as a main course with a side salad or garlic bread.
Tips
- • Make sure to slightly undercook the pasta shells, as they'll continue cooking in the oven. This prevents them from becoming mushy. • Use a piping bag or a zip-lock bag with the corner cut off for easier and neater filling of the manicotti shells. • For extra flavor, try adding some garlic or fresh herbs like basil or oregano to the ricotta mixture. • Allow the manicotti to rest after baking – this helps the filling set and makes serving much easier. • If you want to prep ahead, you can assemble the dish and refrigerate for up to 24 hours before baking. • For a lighter version, you can use part-skim ricotta and reduce the amount of cheese. • Fresh spinach can be substituted for frozen spinach – just be sure to squeeze out any excess moisture. • Serve with a crisp green salad and some crusty bread to complete the meal.
Nutrition Facts
Calories: 323kcal
Carbohydrates: 25g
Protein: 25g
Fat: g
Saturated Fat: g
Cholesterol: 107mg
