Name: Manicotti With Ricotta and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Nonstick spray; 18 manicotti shells; 1 lb. ricotta cheese; 1-1/2 cups grated mozzarella (divided); 1 cup grated Parmesan (divided); 2 large eggs (room temperature); 4 garlic cloves (minced); 1/2 tsp. dried basil; 1/2 tsp. dried oregano; 1 tsp. kosher salt; Pinch of nutmeg; 10 oz. frozen chopped spinach (thawed and squeezed dry); 1 28 oz. jar marinara sauce; Fresh basil (chopped)

This classic manicotti with ricotta and spinach is the ultimate comfort food for any occasion. Tender pasta shells are generously filled with a creamy ricotta and spinach mixture, then baked to perfection in a rich marinara sauce topped with gooey melted cheese. Whether you’re cooking for guests or meal-prepping for the week, this hearty and flavorful recipe is sure to satisfy.

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Manicotti With Ricotta and Spinach

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Calories 313 kcal

Ingredients

Nonstick spray
18 manicotti shells
1 lb. ricotta cheese
1-1/2 cups grated mozzarella divided
1 cup grated Parmesan divided
2 large eggs room temperature
4 garlic cloves minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. kosher salt
Pinch of nutmeg
10 oz. frozen chopped spinach thawed and squeezed dry
1 28 oz. jar marinara sauce
Fresh basil chopped

Instructions

Preheat oven to 350 degrees F. Grease 9x13-inch baking dish with nonstick spray.
Bring large pot of water to boil. Remove from heat, add shells, stir, cover and soak 6-8 minutes until softened but still firm.
In large bowl, combine ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, eggs, garlic, basil, oregano, salt and nutmeg until uniform. Fold in spinach. Transfer ricotta mixture to gallon-sized freezer bag. Slice off corner to make piping bag.
Spread 1 cup marinara sauce over bottom of prepared baking dish.
Drain shells and fill each with ricotta mixture. Place in rows in baking dish.
Pour remaining sauce over manicotti. Sprinkle with remaining 1 cup mozzarella and ½ cup Parmesan.
Cover with foil and bake 30 minutes. Remove foil and bake 10-15 minutes until cheese is golden, sauce is bubbling, and shells are fully cooked. Cool 5 minutes before sprinkling with basil and serving.