Prepare to embark on a culinary journey that will transform your dinner table into a little slice of Italian heaven! Our Creamy Spinach Ricotta Manicotti is not just a meal—it's a flavor-packed experience that will make your taste buds dance and your family beg for seconds. Imagine perfectly cooked pasta shells stuffed with a luxurious blend of creamy ricotta and vibrant spinach, all smothered in rich marinara sauce and topped with a golden, bubbling cheese crust. This restaurant-quality dish is about to become your new go-to comfort food that looks impressive but is surprisingly easy to make!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 manicotti shells
- 2 cups ricotta cheese
- 1 cup spinach (cooked and chopped)
- 1 cup mozzarella cheese (shredded)
- 1/2 cup Parmesan cheese (grated)
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your manicotti cooks evenly and thoroughly.
- Bring a large pot of salted water to a boil. Carefully add the manicotti shells and cook them for about 6-8 minutes, or until they are al dente. Stir occasionally to prevent sticking. Drain the shells and set them aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, cooked and chopped spinach, half of the mozzarella cheese, half of the Parmesan cheese, garlic powder, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
- Using a spoon or a piping bag, carefully fill each manicotti shell with the ricotta and spinach mixture. Be gentle to avoid breaking the shells.
- Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. This will prevent the manicotti from sticking and add flavor.
- Place the filled manicotti shells in the baking dish on top of the marinara sauce. Arrange them in a single layer for even cooking.
- Pour the remaining marinara sauce over the filled manicotti shells, making sure they are well covered.
- Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top of the sauce. This will create a delicious, cheesy crust as it bakes.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the manicotti from the oven and let it cool for a few minutes before serving. This will help the filling set slightly.
- Serve hot, garnished with additional grated Parmesan cheese or fresh basil if desired. Enjoy your creamy spinach ricotta manicotti!
Tips
- Cook pasta al dente: Be careful not to overcook the manicotti shells, as they'll continue cooking in the oven. Aim for a slightly firm texture.
- Drain and cool shells carefully: After boiling, lay the shells flat on a clean kitchen towel to prevent sticking and make them easier to fill.
- Use a piping bag or zip-lock bag: Cut the corner off to make filling the shells much neater and easier, preventing tears in the delicate pasta.
- Don't overfill the shells: Leave a little room for the cheese mixture to expand during baking.
- Room temperature ingredients: Let your cheeses sit out for 15-20 minutes before mixing to ensure smoother blending.
- Make ahead option: You can prepare this dish up to a day in advance and refrigerate before baking. Just add 5-10 minutes to the baking time.
- For extra flavor: Consider adding a pinch of nutmeg to the ricotta mixture or some fresh basil for a bright, herbal note.
- Check for doneness: The manicotti is ready when the cheese is melted and golden, and the sauce is bubbling around the edges.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
