If you’re craving comfort food with a rich, creamy, and undeniably cheesy twist, this Cheesy Manicotti Recipe is exactly what you need. Imagine tender pasta tubes filled with a luscious blend of ricotta, spinach, parmesan, and herbs, all smothered in vibrant marinara sauce and baked to bubbly perfection. It’s a dish that warms the heart and satisfies every cheese lover’s dream. Whether it’s a family dinner or a gathering with friends, this recipe turns a classic Italian favorite into a guaranteed crowd-pleaser.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Cheesy Manicotti Recipe lies in its simple yet essential ingredients. Each one plays a key role in layering flavor, texture, and that irresistible cheesy goodness that defines this dish.
- 12 manicotti shells: The perfect pasta vessel to hold all that creamy filling.
- 1 (24 ounce) jar marinara sauce: Brings a fresh and tangy tomato base that ties everything together.
- 16 ounces frozen spinach (thawed): Adds a vibrant green color and earthy taste while balancing richness.
- 15 ounces ricotta cheese: Creamy and mild, it forms the heart of the filling.
- 1 cup freshly grated parmesan cheese: Provides salty sharpness to enhance flavor depth.
- 1 large egg: Binds the filling ingredients for perfect consistency.
- 1/2 teaspoon salt: Highlights all the natural flavors.
- Pepper (to taste): Adds gentle heat and complexity.
- 1 teaspoon garlic powder: Lends aromatic warmth without overpowering.
- 1 teaspoon Italian seasoning: Infuses a classic herb blend for authentic taste.
- 2 cups shredded mozzarella cheese: Creates a golden, gooey topping that you’ll love.
- Fresh basil and/or chopped parsley (optional): Adds brightness and a fresh finish for serving.
How to Make Cheesy Manicotti Recipe
Step 1: Prepare the Oven and Pasta
Start by preheating your oven to 375 degrees Fahrenheit, positioning the rack in the upper third so the cheese browns beautifully. Then, bring a large pot of salted water to a boil and cook the manicotti shells for just 2 minutes less than the package directs—this ensures they finish cooking perfectly in the oven without falling apart.
Step 2: Arrange the Marinara Sauce
Pour the entire jar of marinara sauce into a 9×13-inch casserole dish, spreading it evenly along the bottom. This layer acts like a flavorful bed, preventing the pasta from sticking and infusing every bite with zesty tomato goodness.
Step 3: Make the Filling
While the pasta cooks, thaw your frozen spinach and squeeze out excess water—this keeps your filling from becoming watery. In a large bowl, combine the spinach with ricotta cheese, parmesan, egg, salt, pepper, garlic powder, and Italian seasoning. Stir until you have a smooth, creamy mixture ready to be stuffed into each shell.
Step 4: Stuff the Manicotti
Using a small spoon or a piping bag, carefully fill each manicotti shell with the cheesy spinach mixture. Filling them halfway and then finishing from the other end helps you pack in as much as possible without breaking the pasta. Place each filled shell snugly into the marinara-lined casserole dish. Don’t be shy with the filling—it’s what makes this Cheesy Manicotti Recipe shine!
Step 5: Add Mozzarella and Bake
Sprinkle the shredded mozzarella cheese evenly over the stuffed shells, then cover the casserole tightly with foil. Bake in your preheated oven for 30 minutes to meld all the flavors and heat everything through beautifully.
Step 6: Broil for Bubbly Perfection
Remove the foil carefully and switch your oven to broil. Keep a close eye as you broil the dish for a few minutes, allowing the mozzarella to turn golden brown and bubbly—the final touch that creates that irresistible, gooey cheese crust.
Step 7: Serve
Once browned, remove from the oven and serve immediately, garnished with fresh basil or chopped parsley for color and zing. Don’t forget to season with a little extra salt and pepper to taste, and enjoy the hearty, cheesy bliss of this recipe.
How to Serve Cheesy Manicotti Recipe
Garnishes
Fresh basil and parsley are the perfect finishing touches to this dish. They add a burst of vibrant green and a subtle herbal note that balances the richness of the cheese beautifully. A dash of extra parmesan on top can also bring that little extra savory pop.
Side Dishes
Cheesy manicotti pairs wonderfully with light, crisp side dishes. A simple arugula salad with lemon vinaigrette keeps things fresh, while garlic bread on the side is perfect for soaking up every last bit of marinara sauce. Roasted vegetables also make a colorful, nutritious combo.
Creative Ways to Present
For a festive touch, consider serving individual portions in small baking dishes or ramekins. You can also top each portion with a drizzle of extra marinara and a sprinkle of chili flakes if you like a little heat. For gatherings, layering the manicotti in a deep-dish casserole makes a dramatic presentation that’s easy to serve family-style.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Cheesy Manicotti Recipe keep well covered in the refrigerator for up to 3 days. Store them in an airtight container to maintain moisture and prevent the pasta from drying out. When ready, reheat gently to retain the creamy texture.
Freezing
You can freeze the cooked manicotti for up to 2 months. It’s best to freeze before baking by preparing and stuffing the shells, sealing the casserole dish tightly with plastic wrap and foil. When it’s time to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the cooking time.
Reheating
Reheat leftovers covered with foil in a 350-degree Fahrenheit oven for about 20 minutes, or until warmed through. To revive the cheesy topping, remove the foil during the last few minutes and broil briefly—just like when freshly baked.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it briefly to wilt and then squeeze out the excess moisture before mixing it into the filling to prevent it from becoming watery.
Is there a way to make this recipe vegetarian?
This Cheesy Manicotti Recipe is already vegetarian as long as your marinara sauce does not contain meat. Just double-check the ingredients to be sure.
Can I prepare the filling in advance?
Yes, the filling can be made up to a day ahead and stored in the refrigerator. This can save you some prep time on the day you bake the dish.
What if I can’t find manicotti shells?
If manicotti shells are unavailable, large pasta tubes or jumbo manicotti-sized pasta can work as substitutes. Just keep an eye on cooking times to avoid overcooking.
Can I make this recipe gluten-free?
Yes, by using gluten-free pasta shells and ensuring the marinara sauce is gluten-free, you can enjoy this recipe without gluten. The filling ingredients are naturally gluten-free.
Final Thoughts
This Cheesy Manicotti Recipe is truly a labor of love that rewards you with cozy, cheesy satisfaction. It’s perfect for sharing with loved ones or indulging in on a cold night. Once you try this recipe, you’ll understand why it’s such a favorite—comfort food with heart and tons of irresistible flavor. Time to roll up those sleeves and dive into deliciousness!
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Cheesy Manicotti Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Cheesy Manicotti recipe features pasta shells stuffed with a luscious mixture of ricotta, spinach, and Parmesan, topped with marinara and gooey melted mozzarella. Perfectly baked to a bubbling golden finish, this comforting Italian dish makes a delicious family-friendly meal.
Ingredients
Pasta
- 12 manicotti shells
Sauce
- 1 (24 ounce) jar marinara sauce
Filling
- 16 ounces frozen spinach (thawed and drained)
- 15 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- Pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Topping
- 2 cups shredded mozzarella cheese
For Serving (Optional)
- Fresh basil and/or chopped parsley (to taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the upper third of the oven for even baking and browning.
- Cook Manicotti Shells: Bring a large pot of salted water to a boil. Cook the manicotti shells for 2 minutes less than the package instructions, ensuring they are slightly undercooked as they will finish baking in the oven. Drain and keep in a colander until filling.
- Prepare Sauce Base: Pour the marinara sauce into a 9×13-inch casserole dish and spread it evenly to create a flavorful base for the manicotti.
- Make Filling: In a bowl, thoroughly squeeze excess water from the thawed spinach and combine it with ricotta cheese, parmesan cheese, egg, salt, pepper, garlic powder, and Italian seasoning. Mix well until the mixture is homogeneous.
- Fill Manicotti Shells: Using a small spoon or teaspoon, fill each manicotti shell halfway, then flip and fill the other opening, allowing the filling to protrude slightly. This technique ensures all filling is used and shells are well packed.
- Arrange in Casserole: Place the filled manicotti shells onto the marinara sauce in the casserole dish as you fill them.
- Add Cheese and Cover: Sprinkle shredded mozzarella evenly over the top of the filled shells. Cover the dish tightly with aluminum foil to keep moisture in during baking.
- Bake: Bake in the preheated oven for 30 minutes, allowing the flavors to meld and cheese to melt thoroughly.
- Broil for Browning: Remove the foil carefully and broil the dish for a few minutes to brown the mozzarella cheese. Watch carefully to prevent burning.
- Serve: Serve the manicotti hot, garnished with fresh basil and/or chopped parsley if desired. Adjust seasoning with extra salt and pepper to taste.
Notes
- Do not overcook the manicotti shells in boiling water as they will finish cooking in the oven, preventing mushy pasta.
- Thoroughly draining the spinach prevents excess moisture, which can make the filling watery.
- Using a piping bag or a plastic bag with the corner cut can speed up filling the shells.
- Broil carefully and watch closely to get a golden-brown cheese topping without burning.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
