Classic Baked Manicotti
Tender pasta tubes filled with creamy ricotta, spinach, and herbs, nestled in fresh marinara sauce and topped with golden, bubbly cheese. This Italian comfort food is perfect for family dinners or gatherings and can be made ahead or frozen.
Ingredients
- 12 manicotti pasta shells
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 5 ounces fresh spinach chopped
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- 1 large egg
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and spread 1 cup of marinara sauce across the bottom.
- Bring a large pot of salted water to a boil. Cook manicotti noodles for 6-7 minutes until slightly softened but still firm. Drain and set aside to cool.
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Add chopped spinach and cook until wilted, about 3–4 minutes. Set aside to cool slightly.
- In a large mixing bowl, combine ricotta, half the mozzarella, half the Parmesan, egg, cooked spinach and garlic, Italian seasoning, salt, and pepper. Mix until fully blended.
- Spoon filling into each manicotti shell using a small spoon or piping bag.
- Place filled manicotti in a single layer in the prepared baking dish over the sauce. Pour remaining marinara sauce evenly over the top.
- Sprinkle remaining mozzarella and Parmesan cheese over the stuffed shells.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is bubbly and golden.
- Let rest for 10 minutes before serving to allow the filling to set.
Nutrition
Calories: 430kcalCarbohydrates: 38gProtein: 22gFat: 22gSodium: 820mgFiber: 4gSugar: 6g
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