Spinach and Ricotta Stuffed Manicotti is a comforting dish that brings a touch of Italian flair to your dinner table. With its creamy, cheesy filling and vibrant marinara sauce, this recipe is both satisfying and easy to make for any occasion.
Manicotti pasta serves as the vessel for our delicious filling. Cook it until al dente so it holds its shape during baking. Spinach brings a fresh, earthy note that complements the creamy cheese. Use ricotta cheese for its smooth, mild flavor and perfect texture for stuffing. Mozzarella cheese adds gooey, melty goodness, while Parmesan cheese provides a nutty, salty kick. Garlic infuses the filling with aromatic depth. Egg helps bind our filling together. Marinara sauce adds a bright, tangy layer that ties everything together. Salt, black pepper, and nutmeg season the filling, with nutmeg adding a subtle warmth. Olive oil is used for sautéing, and fresh basil finishes the dish with a fragrant pop of color and flavor.
This dish pairs beautifully with a crisp green salad tossed in a light vinaigrette. Add some crusty bread on the side to soak up the extra marinara sauce. For a wine pairing, try a light Pinot Grigio or a fruity Chianti.
Start by preheating your oven to 375°F (190°C). While that's warming up, bring a pot of salted water to a boil and cook the manicotti pasta according to the package until al dente. Drain them and set aside, making sure they don’t stick together.
Next, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until it's fragrant — about 1 minute should do it. Toss in the chopped spinach and cook until it's wilted down to a tender, vibrant green. Remove from the heat and let it cool a bit while you prepare the cheese filling.
In a large mixing bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Crack in the egg, and season the mix with salt, pepper, and a hint of nutmeg. Stir in the cooled spinach and garlic mixture until everything is well blended.
Take each manicotti shell and gently fill it with the ricotta-spinach mixture. You can use a piping bag for precision, or a spoon if you prefer a more rustic approach.
Spread half a cup of marinara sauce evenly over the bottom of your baking dish. Arrange the stuffed manicotti in a single layer over the sauce. Pour the remaining marinara on top and sprinkle with additional mozzarella.
Cover the dish with foil and bake it in the oven for 20 minutes. After that, remove the foil and bake for another 10 minutes, or until the cheese on top is bubbly and golden. Once it’s out of the oven, let it cool slightly before garnishing with fresh chopped basil.
Share