Three-Cheese and Spinach Manicotti Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
