Spinach & Cheese Manicotti – A Comforting Classic for Family Dinners

Stuffed Pasta Tubes with Ricotta, Spinach & Cheese in Rich Tomato Sauce

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Introduction

When it comes to cozy, family-style dinners that feel like a warm hug, Spinach & Cheese Manicotti is always a winning choice. With its rich tomato sauce, creamy ricotta filling, and bubbling blanket of melted cheese, this dish strikes the perfect balance between indulgence and wholesome satisfaction.

Manicotti—which means “little sleeves” in Italian—refers to the large pasta tubes traditionally stuffed with a savory cheese mixture. This dish is often compared to lasagna or stuffed shells, but manicotti stands out for its elegant form and perfectly portioned servings. It’s ideal for dinner parties, potlucks, or weeknight comfort food, and it’s easier than it looks.

The version we’re sharing today combines spinach and ricotta cheese for a flavorful, classic vegetarian filling. Topped with marinara and baked until golden and bubbly, this is a meal designed for sharing—and perfect for prepping ahead.

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Ingredients Overview

Each ingredient in manicotti plays an essential role—providing flavor, texture, and comfort in every bite.

Manicotti Pasta Tubes

• Large tubular pasta designed to be stuffed and baked. You can use traditional dried manicotti or substitute with cooked lasagna sheets rolled into tubes in a pinch.

Ricotta Cheese

• Creamy and Mild: The main base of the filling. It provides richness without heaviness.

• Look for whole milk ricotta for the best texture.

Mozzarella Cheese

• Melty and Mild: Adds gooey, stretchy texture both in the filling and as a topping.

• Use shredded mozzarella or slices for a melty finish.

Parmesan Cheese

• Sharp and Salty: Grated over the top and blended into the filling for umami depth.

Fresh or Frozen Spinach

• Adds earthiness, nutrition, and color. Be sure to drain thoroughly to avoid watery filling.

• Frozen spinach is more convenient, but fresh works beautifully when sautéed.

Egg

• Binder: Helps the ricotta mixture hold together during baking.

Marinara or Tomato Sauce

• The saucy base that brings it all together. Use homemade or a quality store-bought brand for ease.

Seasonings

• Garlic, Salt, Black Pepper, Nutmeg (optional), and Italian Herbs for balanced, aromatic flavor.

Optional additions include chopped basil, a pinch of crushed red pepper, or lemon zest in the filling for brightness.

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Step-by-Step Instructions

Step 1: Prepare the Spinach

If using frozen spinach, thaw and squeeze dry using a clean towel or cheesecloth. If using fresh spinach, sauté 6–8 cups in olive oil until wilted, then chop and cool.

Step 2: Make the Cheese Filling

In a large mixing bowl, combine:

• 15 oz ricotta cheese

• 1 egg

• 1 cup cooked, drained spinach

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• ½ tsp salt

• ¼ tsp black pepper

• Optional: pinch of nutmeg or garlic powder

Mix until smooth and fully incorporated.

Step 3: Cook the Manicotti

Boil manicotti tubes until just shy of al dente (usually about 5–6 minutes). Be gentle—they’re fragile. Drain and rinse with cold water to stop cooking and prevent sticking.

Step 4: Stuff the Manicotti

Fill a piping bag (or a zip-top bag with the corner snipped off) with the ricotta mixture. Carefully pipe filling into both ends of each tube. Alternatively, use a spoon if preferred.

Step 5: Assemble the Dish

In a 9×13-inch baking dish:

1. Spread 1 cup of marinara sauce on the bottom.

2. Arrange stuffed manicotti in a single layer.

3. Pour remaining sauce evenly over the top.

4. Sprinkle with 1 cup mozzarella and ¼ cup Parmesan.

Step 6: Bake

Preheat oven to 375°F (190°C). Cover with foil and bake for 25–30 minutes, then uncover and bake an additional 10–15 minutes until bubbly and golden.

Let rest for 10 minutes before serving to allow the filling to set.

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Tips, Variations, and Substitutions

Pro Tips:

• Don’t overcook the pasta—it will soften more during baking.

• Pipe, don’t spoon: Using a piping bag makes filling clean and easy.

• Rest before serving: This helps the filling firm up and makes serving neater.

Variations:

• Add sautéed mushrooms or artichokes to the filling for more depth.

• Make it spicy: Add red pepper flakes to the marinara or filling.

• Add herbs: Chopped basil, parsley, or oregano brighten the flavor.

• Meat version: Add crumbled cooked sausage to the sauce or filling.

Substitutions:

• No ricotta? Use cottage cheese or mascarpone.

• No manicotti? Use cooked lasagna noodles rolled around filling or jumbo pasta shells.

• Dairy-free? Use vegan ricotta and mozzarella alternatives, and skip the Parmesan.

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Serving Ideas & Occasions

Spinach and cheese manicotti is the perfect comfort meal, fit for nearly any occasion:

• Sunday night dinners with family

• Vegetarian holiday main course

• Casual dinner parties—impressive, but easy to prepare

• Make-ahead freezer meals

• Cozy winter dinners served with garlic bread and salad

Pair with:

• Caesar salad or arugula with lemon vinaigrette

• Toasted garlic bread or focaccia

• A glass of Chianti or Pinot Grigio

It’s a great meal to bring to a friend in need, to feed a crowd, or to make ahead for easy reheating throughout the week.

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Nutritional & Health Notes

Spinach and cheese manicotti is a comforting, protein-rich vegetarian main that can also be made lighter:

Health Benefits:

• High in protein from ricotta, egg, and cheese

• Spinach adds iron, fiber, and vitamins A, C, K

• Baked, not fried—this dish is indulgent but not overly heavy

Lighter Options:

• Use low-fat ricotta and mozzarella

• Add more spinach or other veggies for fiber

• Serve with a large side of salad or steamed greens

• Use whole wheat pasta for added nutrients

With the right balance, this can be a nutritious and deeply satisfying vegetarian meal.

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FAQ

1. Can I make manicotti ahead of time?

Yes! You can assemble it a day in advance and refrigerate. Let it sit at room temperature for 20–30 minutes before baking.

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2. Can I freeze manicotti?

Absolutely. Freeze unbaked manicotti in a foil tray, tightly wrapped. When ready to bake, thaw overnight in the fridge and bake as directed.

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3. Can I use fresh spinach instead of frozen?

Yes—just sauté and chop it before adding to the ricotta mixture. Make sure to remove excess moisture to prevent watery filling.

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4. What’s the best way to fill manicotti tubes?

A piping bag or zip-top bag with the corner cut off is the cleanest, quickest method. Spoon-filling is possible but messier.

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5. Is manicotti the same as cannelloni?

They’re similar. Manicotti is an American-Italian dish made with ridged tubes, while cannelloni is Italian and usually made with smooth pasta sheets rolled into tubes.

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6. Can I make this gluten-free?

Yes! Use gluten-free manicotti or swap in cooked, rolled gluten-free lasagna noodles. The filling and sauce are naturally gluten-free.

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7. What kind of marinara sauce is best?

Use a simple, well-seasoned tomato basil sauce—homemade or high-quality jarred. Avoid sauces with sugar or overpowering flavors.

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