Spinach Ricotta Manicotti
This Spinach Ricotta Manicotti is an Italian-American classic that features pasta shells filled with a delicious mixture of spinach and ricotta cheese then topped with red marinara sauce.
Servings: 4 servings
Equipment
Ingredients
For Spinach Ricotta Manicotti:
- 8 oz manicotti pasta
- 1 tablespoon olive oil
- 1 cup chopped onion
- 15 ounces Ricotta cheese
- 2 jars spaghetti sauce 24 oz. each
- 1 package frozen chopped spinach 9 oz. (thawed and squeezed to drained)
- 1 large egg
- 2 tablespoons dried parsley flakes
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- Pinch nutmeg
- 1 ½ cups Mozzarella cheese shredded
For serving:
- Additional Mozzarella cheese
- Fresh herbs
Instructions
- Preheat your oven to 350°F.
- Start boiling water for the manicotti shells. When the water comes to a full boil, add the manicotti, and cook for 5 minutes. Drain the noodles and rinse with cold water immediately to cool them down, and to keep them from sticking.
- Meanwhile, place olive oil and chopped onions in a skillet sautéing over medium heat until the onions are browned and translucent. Remove from the heat to cool.
- Add ricotta cheese and spinach to a large mixing bowl. Add the egg, parsley, oregano, garlic powder, and a pinch of nutmeg. Mix thoroughly. Add in the cooled onions and Mozzarella cheese.
- Pour a jar of spaghetti sauce into the bottom of a 9x13-inch baking dish.
- Using a piping bag filled with the ricotta mixture, fill the manicotti shells. Overfill just a bit, but not enough to break the manicotti noodles open.
- Place the filled manicotti noodles into the bottom of the 9x13-inch baking dish, on top of the spaghetti sauce.
- Pour another jar of spaghetti sauce over the top of the filled noodles in the baking dish.
- Bake the manicotti for 30-40 minutes, or until the filling is just starting to turn brown, and the sauce is bubbling.
- Top with additional shredded mozzarella cheese and garnish with fresh herbs.
Notes
- How to freeze: Prepare the manicotti as directed in the recipe. Cover and freeze the unbaked casserole. To use, partially thaw the manicotti in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake casserole as directed in the recipe, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition
Serving: 2manicotti | Calories: 616kcal | Carbohydrates: 56g | Protein: 35g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 469mg | Potassium: 662mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9166IU | Vitamin C: 8mg | Calcium: 665mg | Iron: 4mg
