Get ready to transform your dinner table with a mouthwatering Italian classic that combines creamy cheese, tender spinach, and perfectly cooked pasta shells. This Manicotti with Spinach and Cheese is not just a recipe—it's a culinary journey that promises to elevate your home cooking from ordinary to extraordinary. Whether you're looking to impress dinner guests or treat your family to a restaurant-quality meal, this dish is about to become your new go-to comfort food sensation!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 manicotti shells
- 300g ricotta cheese
- 200g spinach, cooked and chopped
- 100g grated mozzarella cheese
- 1 jar (700g) marinara sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil or cooking spray.
- Bring a large pot of salted water to a boil. Cook the manicotti shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- In a medium mixing bowl, combine ricotta cheese, chopped cooked spinach, half of the grated mozzarella, garlic powder, salt, and pepper. Mix thoroughly until well incorporated.
- Carefully stuff each manicotti shell with the spinach and cheese mixture using a spoon or piping bag. Ensure the shells are filled evenly but not overstuffed.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent sticking.
- Arrange the stuffed manicotti shells in a single layer in the baking dish.
- Pour the remaining marinara sauce over the manicotti, ensuring each shell is generously covered.
- Sprinkle the remaining mozzarella cheese over the top of the sauce.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 5-10 minutes until the cheese is melted and bubbly and the edges are slightly golden.
- Remove from the oven and let rest for 5-10 minutes before serving to allow the dish to set and cool slightly.
- Serve hot, garnished with fresh basil or parsley if desired. Pair with a side salad or garlic bread for a complete meal.
Tips
- Make sure to thoroughly drain and cool your cooked manicotti shells to prevent them from becoming soggy or sticking together.
- For easier filling, use a piping bag or a zip-top bag with the corner cut off to stuff the shells evenly and neatly.
- Don't overstuff the shells—aim to fill them about 3/4 full to allow room for the cheese mixture to expand during baking.
- For extra flavor, consider adding a pinch of nutmeg to the ricotta mixture or some grated Parmesan cheese on top before baking.
- Let the dish rest after baking to allow the flavors to meld and the filling to set, which makes serving much easier.
- If you want to prep ahead, you can assemble the dish and refrigerate for up to 24 hours before baking—just add an extra 10 minutes to the cooking time.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 22g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
