Name: Three-Cheese and Spinach Manicotti Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 (8-ounce) box manicotti pasta shells; 1 (5-ounce) carton fresh baby spinach; 14 ounces whole milk ricotta cheese; 1 (8-ounce) package shredded mozzarella cheese (about 2 cups); ½ cup freshly grated parmesan cheese; ¼ cup freshly chopped parsley; 2 tablespoons fresh chopped basil; 1 tablespoon garlic paste; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes (optional); Kosher salt & freshly ground black pepper, to taste; 1 (24-ounce) jar tomato basil sauce (preferably Rao’s)

Ingredients

1 (8-ounce) box manicotti pasta shells

1 (5-ounce) carton fresh baby spinach

14 ounces whole milk ricotta cheese

1 (8-ounce) package shredded mozzarella cheese (about 2 cups)

½ cup freshly grated parmesan

¼ cup freshly chopped parsley

2 tablespoons fresh chopped basil

1 tablespoon garlic paste

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

Kosher salt & freshly ground black pepper, to taste

1 (24-ounce) jar tomato basil sauce (such as Rao’s)

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with baking spray or coat it with a touch of olive oil, then set aside.

Step 2: Bring a large pot of salted water to a boil. Add the manicotti shells and cook until al dente according to package instructions. Drain and lay the shells on paper towels to dry.

Step 3: Use the same boiling water to blanch the fresh baby spinach for about 1 minute. Immediately transfer the spinach to a bowl of ice water to stop cooking. Drain and gently squeeze out excess water using paper towels.

Step 4: In a large mixing bowl, combine the blanched spinach, ricotta, shredded mozzarella (reserve about ⅓ cup for topping), parmesan, parsley, basil, garlic paste, oregano, red pepper flakes (if using), and salt and pepper to taste. Stir until well combined.

Step 5: Fill a large piping bag or plastic baggie with the cheese and spinach mixture. Pour about half of the tomato basil sauce into the prepared baking dish, spreading it evenly over the bottom.

Step 6: Carefully pipe the filling into each manicotti shell, pressing gently to fill without breaking the pasta. Place the filled shells in the baking dish on top of the sauce. Repeat until all shells are filled.

Step 7: Pour the remaining tomato sauce over the filled shells and sprinkle the reserved shredded mozzarella cheese on top.

Step 8: Bake uncovered in the preheated oven for 20–25 minutes, or until the sauce is bubbly and the manicotti is lightly golden on top.

Step 9: Serve immediately. This dish pairs beautifully with a side salad and garlic bread for a complete meal. Enjoy!

Tips & Variations

You can substitute fresh spinach with frozen chopped spinach—just be sure to thaw and squeeze out all moisture before mixing.

For extra flavor, add a pinch of nutmeg to the cheese filling.

If you don’t have a piping bag, use a small spoon to carefully fill the manicotti shells.

Try adding sautéed mushrooms or Italian sausage to the filling for a heartier version.

FAQs

Can I prepare manicotti ahead of time?

Yes, you can assemble the manicotti up to a day in advance. Cover and refrigerate the baking dish, then bake just before serving. You might need to add a few extra minutes to the baking time if baking straight from the fridge.

Do I need to cook the manicotti shells before filling?

Yes, cooking the shells until al dente ensures they are pliable and easy to fill without breaking. Filling uncooked shells may result in uneven cooking and a less desirable texture.