Description
This classic Manicotti recipe features tender pasta tubes stuffed with a rich filling of ricotta, spinach, and a blend of cheeses, all baked in a flavorful marinara sauce. Perfect for a comforting Italian dinner.
Ingredients
Units
Scale
For the Pasta
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- 8 ounce package manicotti noodles
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For the Filling
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- 16 ounces ricotta cheese
- 2 eggs, beaten
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces frozen chopped spinach, thawed
- 2 cups provolone, shredded
- 2 cups mozzarella, shredded
- 1/2 cup Parmesan cheese, shredded (plus more for serving)
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For the Sauce and Garnish
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- 25 ounce jar marinara sauce
- 2 tablespoons parsley, chopped
Instructions
- Preheat the Oven: Preheat the oven to 350°F to get it ready for baking the manicotti.
- Cook the Noodles: Fill a large, shallow pot or high-sided skillet with enough water to cover the manicotti noodles. Bring to a boil and salt the water. Add the noodles and cook 3 minutes less than the package instructions. Transfer cooked noodles to a baking sheet drizzled with olive oil, rolling them lightly to prevent sticking. Cook the noodles in batches if necessary.
- Prepare the Filling: While the noodles are cooking, mix the ricotta, beaten eggs, nutmeg, kosher salt, and black pepper in a small bowl. In a large bowl, combine ¾ of the shredded cheese, thawed spinach, and the ricotta mixture. Fold well to blend everything together.
- Prepare the Baking Dish: Pour half of the marinara sauce into the bottom of a 9″ X 13″ baking dish to create a base layer.
- Pipe the Filling: Transfer the cheese and spinach mixture into a gallon freezer bag and squeeze it all into one corner. Twist the top of the bag into a cone and cut off one corner large enough to allow spinach chunks to pass through. Pipe the filling into one end of each manicotti tube, flipping to fill the other end. Arrange the filled manicotti in neat rows in the prepared dish.
- Assemble the Dish: Top the arranged manicotti with the remaining marinara sauce and shredded cheese. Sprinkle parsley on top for garnish.
- Bake: Cover the dish with aluminum foil sprayed with cooking spray to prevent sticking. Bake for 30-40 minutes, removing the foil during the last 10 minutes if a lightly browned cheese topping is desired.
- Garnish and Serve: Once baked, garnish the dish with additional Parmesan cheese and chopped parsley if desired. Serve warm.
Notes
- For a richer flavor, consider using fresh spinach instead of frozen spinach.
- Cook the noodles slightly underdone to prevent them from getting too soft during baking.
- Make sure to thoroughly squeeze out excess moisture from the thawed spinach before mixing it with the filling.
- The assembled dish can be prepared in advance and refrigerated before baking, making it perfect for meal prep.
- If you prefer extra crispy cheese, broil the dish for 2-3 minutes after baking.
Nutrition
- Serving Size: 1 serving (1/6 of the prepared dish)
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg
