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
Scale
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.
