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Easy Spinach Manicotti Recipe (Quick & Delicious)

Easy Spinach Manicotti Recipe

Tender manicotti shells are filled with a creamy spinach and ricotta mixture, covered in marinara sauce, and baked with bubbling mozzarella. This cozy Italian-inspired dinner makes 6 servings and takes about 1 hour from start to finish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 shells Manicotti pasta shells
  • 15 ounces Ricotta cheese
  • 10 ounces Frozen chopped spinach, thawed and squeezed very dry
  • 1 Large egg
  • 1 1/2 cups Shredded mozzarella, divided
  • 1/2 cup Grated Parmesan cheese
  • 24 ounces Marinara or spaghetti sauce
Seasonings
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder or 1 minced garlic clove
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish and spread about 1 cup of marinara sauce over the bottom.
  2. Cook the manicotti shells in salted boiling water for about 6–7 minutes, or until just tender. Drain them carefully and let them cool slightly; do not overcook because they will continue cooking in the oven.
  3. In a large bowl, combine the ricotta, thoroughly squeezed spinach, egg, 1 cup of shredded mozzarella, Parmesan, Italian seasoning, garlic powder or minced garlic, salt, and black pepper. Stir until the mixture is evenly combined.
  4. Transfer the filling to a piping bag or a large zip-top bag with one corner snipped off. Fill each shell from both ends, or use a small spoon if preferred.
  5. Arrange the filled shells in the prepared baking dish. Spoon the remaining marinara sauce over the top and sprinkle with the remaining 1/2 cup mozzarella.
  6. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10–15 minutes, until the sauce bubbles and the cheese melts and becomes lightly browned.
  7. Let the manicotti rest for 5 minutes before serving. This short rest helps the filling settle slightly, making the shells easier to serve.

Notes

Squeeze the thawed spinach very dry so the filling stays thick and the sauce does not become diluted. Cover the dish for most of the baking time to keep the pasta from drying out, then uncover it at the end for lightly browned mozzarella.