Spinach and Ricotta Stuffed Manicotti with Roasted Garlic Alfredo is a delicious and comforting Italian-inspired dish that will make any dinner feel special. This recipe combines creamy ricotta, fresh spinach, and a rich roasted garlic Alfredo sauce for a meal that's both satisfying and elegant.
Manicotti shells form the base of this dish, serving as the perfect vessel for our creamy spinach-ricotta filling. Ricotta cheese provides a smooth and creamy texture, while fresh spinach adds a pop of color and a mild, earthy flavor. The combination of shredded mozzarella and grated Parmesan cheese gives the filling a gooey, cheesy richness. A large egg helps bind the mixture together. Garlic and Italian herbs bring aromatic depth and a classic Italian flavor profile. For the sauce, heavy cream creates a luscious base, enhanced by the nutty flavor of roasted garlic and more Parmesan cheese. Finally, a touch of unsalted butter adds richness to the sauce.
This dish pairs beautifully with a simple side salad tossed in a light vinaigrette. Garlic bread or a crusty baguette makes a perfect accompaniment to soak up the extra Alfredo sauce. For a complete meal, consider serving with a glass of crisp white wine, like a Pinot Grigio.
Start by preheating your oven to 375°F (190°C). While it heats up, cook the manicotti shells according to the package instructions. Once they're tender, drain them and set aside to cool slightly.
In a skillet over medium heat, warm up the olive oil. Toss in the minced garlic, letting it sauté just until it releases its fragrant aroma. Add in the chopped fresh spinach and cook until it's wilted, then remove the skillet from the heat.
Now, let's make the filling. In a large mixing bowl, combine the ricotta, shredded mozzarella, the first 1/2 cup of Parmesan, and the egg. Stir in the sautéed spinach mixture, along with the Italian herbs, salt, and pepper. Mix everything until it's well combined.
Carefully fill each manicotti shell with this cheesy spinach filling. Arrange the stuffed shells in a baking dish, ensuring they're snug but not overcrowded.
For the Alfredo sauce, melt the butter in a saucepan over medium heat. Add the mashed roasted garlic and let it cook for about a minute. Gradually pour in the heavy cream, stirring constantly to prevent any scorching. Mix in the remaining 1/2 cup of Parmesan cheese, continuing to stir until the sauce slightly thickens. Season it with salt and pepper to your liking.
Pour the Alfredo sauce evenly over the stuffed manicotti in the baking dish. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly. Allow it to cool for about 5 minutes before serving.
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