Spinach and Cheese Manicotti

Spinach and cheese manicotti is that weeknight comfort food I come back to again and again This rich and flavorful baked pasta is stuffed with creamy ricotta, hand-shredded mozzarella, earthy spinach, and blanketed in a luscious tomato sauce My whole crew cleans their plates every time, and leftovers never last long

I first tried this when my mom wanted to sneak more vegetables into dinner We ended up loving it more than the original and now I look forward to making it on chilly nights

Ingredients

• Manicotti pasta: look for sturdy tubes with no cracks for easy stuffing
• Ricotta cheese: creamy texture and mild flavor choose whole milk for richness
• Mozzarella cheese: hand-shredded melts better and gives that oozy topping
• Parmesan cheese: grated for a salty nutty bite buy a wedge and grate fresh for best flavor
• Egg: helps bind everything together use the freshest egg you can
• Frozen chopped spinach: thawed and drained very well for concentrated flavor and no sogginess look for bright green color
• Tomato sauce: homemade or jarred pick one with minimal sugar and good tomato aroma
• Salt and pepper to taste: enhances each layer taste the ricotta mixture as you go
• Garlic powder: for savory depth look for a fine powder with strong aroma
• Oregano: classic herbal note try to use dried Greek or Italian oregano
• Italian seasoning blends: a mix of herbs for complexity check for freshness with a strong herbal scent

Step-by-Step Instructions

Prepare the Baking Dish:

Line a 9 by 13 inch baking dish with 2 cups of tomato sauce spread to the edges so nothing sticks during baking

Mix the Cheese Filling:

In a large bowl add ricotta 2 cups mozzarella parmesan egg well-drained spinach salt pepper garlic powder oregano and Italian seasoning Mix with a fork until thoroughly blended and creamy The mixture should be evenly green and cheese

Fill the Manicotti:

Using a spoon or piping bag carefully stuff each cooked and cooled manicotti tube with your cheese spinach mixture Fill each tube all the way to avoid gaps

Arrange the Pasta:

Place filled manicotti side by side in your sauce-lined dish Try not to overcrowd so they bake evenly and the sauce can bubble around them

Sauce and Cheese Top:

Spread the remaining tomato sauce over the top of the manicotti then sprinkle with the rest of the mozzarella for gooey browning

Bake to Perfection:

Bake in a 350 degree oven for 20 to 30 minutes until the cheese is melted and golden and the sauce is bubbly Let it cool for a few minutes before serving to help set the filling

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There is something so special about the blend of mozzarella and ricotta in this dish The melted mozzarella gives that classic stretchy cheese pull, which always gets big smiles at my table I remember my daughter’s first time helping fill the pasta tubes—she still likes to get hands-on with this recipe

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days Reheat covered in the oven or microwave with a splash of extra tomato sauce to keep it from drying out You can freeze unbaked manicotti for a future meal just assemble but hold the final topping of sauce and cheese

Ingredient Substitutions

Use cottage cheese in place of ricotta if you like a lighter filling For dairy free versions choose plant-based ricotta and mozzarella Try chopped kale instead of spinach for a bigger green flavor If you are out of manicotti tubes use cooked large shells and fill them the same way

Serving Suggestions

Pair this manicotti with a crisp green salad drizzled in vinaigrette and some warm garlic bread For extra protein add cooked ground turkey or sausage to the tomato sauce Or add a side of roasted vegetables for color and crunch

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Cultural Context

This Italian-American classic first became popular in home kitchens during the mid twentieth century as pasta shapes became widely available Filling pasta tubes with seasoned ricotta is a nod to Italian traditions but baking it all under a rich tomato sauce makes it perfect for American family dinners

Recipe FAQs

→ How do I prevent manicotti shells from tearing?

Cook manicotti just until al dente and handle them gently during filling. A piping bag or teaspoon helps prevent breakage.

→ Can I use fresh spinach instead of frozen?

Yes, chop and wilt fresh spinach, then squeeze out excess liquid before mixing it into the cheese filling.

→ What type of mozzarella works best?

Hand-shredded low-moisture mozzarella melts evenly and blends well with ricotta and parmesan for a creamy texture.

→ Can manicotti be assembled ahead of time?

Absolutely. Prepare and fill the pasta, cover, and refrigerate. Add extra sauce before baking when ready to serve.

→ How should leftovers be stored and reheated?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven or microwave until warmed through.