Three-Cheese and Spinach Manicotti Recipe

Introduction

This Three-Cheese and Spinach Manicotti is a comforting Italian favorite, filled with a creamy blend of ricotta, mozzarella, parmesan, and fresh spinach. It’s baked in a rich tomato basil sauce, making it perfect for a cozy weeknight dinner or special occasion.

Ingredients

• 1 (8-ounce) box manicotti pasta shells
• 1 (5-ounce) carton fresh baby spinach
• 14 ounces whole milk ricotta cheese
• 1 (8-ounce) package shredded mozzarella cheese, about 2 cups
• ½ cup freshly grated parmesan
• ¼ cup freshly chopped parsley
• 2 tablespoons fresh chopped basil
• 1 tablespoon garlic paste
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• Kosher salt & freshly ground black pepper, to taste
• 1 (24-ounce) jar tomato basil sauce (we love Rao’s!)

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with baking spray or coat with a touch of olive oil, then set aside.
2. Step 2: Bring a large pot of salted water to a boil. Add the manicotti and cook until al dente according to package instructions. Drain and lay the shells on paper towels to dry.
3. Step 3: Add fresh baby spinach to the same boiling water and blanch for about 1 minute. Transfer spinach with a slotted spoon into a bowl of ice water to stop cooking. Drain and gently squeeze out excess moisture with paper towels.
4. Step 4: In a large bowl, combine blanched spinach, ricotta, shredded mozzarella (reserving about ⅓ cup for topping), parmesan, parsley, basil, garlic paste, oregano, red pepper flakes (if using), and salt and pepper to taste. Mix well until evenly combined.
5. Step 5: Fill a large piping bag or plastic baggie with the cheese and spinach mixture. Pour half of the tomato sauce into the prepared baking dish, spreading it evenly over the bottom.
6. Step 6: Carefully pipe the filling into each manicotti shell, filling without breaking them. Place the filled shells in a single layer over the sauce in the baking dish. Repeat until all shells are filled.
7. Step 7: Pour the remaining tomato sauce evenly over the filled shells, then sprinkle reserved shredded mozzarella on top.
8. Step 8: Bake uncovered for 20-25 minutes, until the sauce is bubbly and the manicotti are lightly golden.
9. Step 9: Serve immediately. Pair with a fresh side salad and garlic bread for a complete meal.

Tips & Variations

• Use no-boil manicotti shells for a quicker prep, but be sure to increase baking time slightly and cover with foil to avoid drying out.
• Swap fresh spinach for frozen, thawed and drained well if fresh isn’t available.
• Add sautéed mushrooms or cooked Italian sausage to the filling for extra heartiness.
• Top with fresh basil leaves after baking for a bright, fresh finish.

Storage

Store leftover manicotti covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also microwave individual portions, but the oven method preserves texture best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the manicotti a day ahead, cover it tightly, and refrigerate. When ready to bake, add a few extra minutes to the baking time since it will be cold.

What if I don’t have garlic paste?

You can substitute 2-3 cloves of finely minced fresh garlic or 1 teaspoon of garlic powder to achieve a similar flavor in the filling.

Three-Cheese and Spinach Manicotti Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

This Three-Cheese and Spinach Manicotti combines tender pasta shells stuffed with a creamy blend of ricotta, mozzarella, parmesan, fresh spinach, and aromatic herbs. Baked in a rich tomato basil sauce and topped with melted mozzarella, this comforting Italian dish is perfect as a hearty main course for dinner or special occasions.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 (8-ounce) box manicotti pasta shells

Filling

• 1 (5-ounce) carton fresh baby spinach
• 14 ounces whole milk ricotta cheese
• 1 (8-ounce) package shredded mozzarella cheese (about 2 cups), divided
• ½ cup freshly grated parmesan cheese
• ¼ cup freshly chopped parsley
• 2 tablespoons fresh chopped basil
• 1 tablespoon garlic paste
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• Kosher salt & freshly ground black pepper, to taste

Sauce

• 1 (24-ounce) jar tomato basil sauce (e.g., Rao’s)

Instructions

1. Prep: Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with baking spray or coat it with a touch of olive oil, then set it aside for later.
2. Cook manicotti & blanch spinach: Bring a large pot of salted water to a boil. Cook the manicotti pasta shells until al dente, according to package instructions. Drain and dry the shells on a single layer of paper towels. Next, blanch the fresh baby spinach in the same boiling water for about one minute. Prepare a bowl of ice water to stop the cooking, then transfer the spinach with a slotted spoon into the ice bath. Drain and squeeze out excess moisture using paper towels.
3. Prepare manicotti filling: In a large mixing bowl, combine the squeezed spinach, ricotta cheese, shredded mozzarella (save about ⅓ cup for topping), parmesan, parsley, basil, garlic paste, oregano, red pepper flakes if using, and salt and black pepper to taste. Stir everything well until evenly combined into a creamy filling.
4. Stuff manicotti shells: Transfer the filling into a large piping bag or a sturdy large plastic baggie with a corner snipped off. Pour about half of the tomato basil sauce into the prepared baking dish, spreading it evenly to coat the bottom. Carefully fill each manicotti shell with the spinach and cheese filling, gently pressing it inside without tearing the pasta. Place the filled shells over the sauce in a single layer. Repeat until all shells are filled and arranged.
5. Assemble and bake: Pour the remaining tomato basil sauce over the stuffed manicotti shells. Sprinkle the reserved shredded mozzarella cheese on top. Place the baking dish uncovered in the preheated oven and bake for 20-25 minutes, until the sauce is bubbly and the tops are lightly golden.
6. Serve: Serve the three-cheese and spinach manicotti hot from the oven. It pairs beautifully with a crisp side salad and garlic bread for a full, satisfying meal. Enjoy your delicious Italian feast!

Notes

• Be careful not to overcook the manicotti shells to avoid breakage when stuffing.
• Blanching and shocking the spinach preserves its bright color and softens the texture.
• If you don’t have a piping bag, use a large plastic zip-top bag with a small corner cut off to fill the shells.
• Feel free to substitute fresh herbs with dried, adjusting quantities accordingly.
• This recipe can be made a day ahead and baked just before serving for convenience.
• Leftovers store well covered in the refrigerator for 3-4 days and reheat nicely in the oven.

Keywords: manicotti, spinach manicotti, three-cheese pasta, baked pasta, ricotta pasta, Italian dinner, vegetarian pasta dish