Cheese & Spinach Manicotti
Tender pasta tubes stuffed with creamy ricotta and spinach, baked in marinara sauce until bubbly and golden. A restaurant-quality Italian dinner that comes together in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 12 tubes manicotti pasta
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and squeezed dry
- 1.5 cups mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 24 oz marinara sauce
- 1 whole egg
Instructions
- 1
Preheat oven to 375°F. Cook manicotti in salted boiling water until al dente, ~8 minutes.
- 2
Drain pasta on a towel. Mix ricotta, spinach, 1 cup mozzarella, parmesan, egg, salt, and pepper.
- 3
Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish.
- 4
Transfer ricotta mixture to a piping bag. Pipe filling into each manicotti tube.
- 5
Arrange filled tubes seam-side up in the baking dish. Cover with remaining sauce.
- 6
Top with remaining 0.5 cup mozzarella. Cover with foil and bake 20 minutes.
- 7
Uncover and bake until cheese melts and sauce bubbles around edges, ~10 minutes.
- 8
Rest 5 minutes. Serve hot with extra parmesan if desired.
Tools you’ll need
- large pot
- 9×13-inch baking dish
- piping bag
- colander
- mixing bowl
- foil
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