Cheesy Spinach Manicotti Bake Recipe
Ingredients
- ½ tspkosher salt plus more for pasta water
- 1package manicotti
8- to 10-ounce
- 1package chopped frozen spinach
10-ounce
- 1container part-skim ricotta cheese or whole milk ricotta
15-ounce
- 2 cwhole milk mozzarella cheese
divided
- ¾ cParmesan cheese
divided
- 1 largeegg at room temperature
- 3garlic cloves
- ⅛ tspground nutmeg
- ½ tspkosher salt
- 1jar good quality marinara sauce
divided, 14-ounce
- Thinly sliced fresh basil or chopped fresh parsley for serving
Directions
- 1
Place a rack in the center of your oven and preheat to 350°F. Lightly coat a rimmed baking sheet with nonstick spray to prepare for cooling the manicotti.
- 2
Bring a large pot of well-salted water to a boil and cook the manicotti until just below al dente, about 3 minutes or as instructed on the package. The pasta should be slightly chewy and not fully cooked. Using a slotted spoon, carefully remove the manicotti and spread them in a single layer on the prepared baking sheet to cool. Reserve about 14 whole tubes for filling, discarding broken pieces.
- 3
Place frozen chopped spinach in a large microwave-safe bowl. Microwave on high for 1 minute, stir, then continue microwaving for 1 to 2 more minutes until completely thawed. Allow the spinach to cool to near room temperature if it becomes very hot.
- 4
To the cooled spinach, add ricotta cheese, 1 cup of the shredded mozzarella, ½ cup of Parmesan, the room-temperature egg, minced garlic, ½ teaspoon kosher salt, and ground nutmeg. Stir well to combine into a creamy filling.
- 5
Coat a 9×13-inch baking dish with nonstick spray. Spread 1 cup of marinara sauce evenly on the bottom. Using a piping bag or a large zip-top bag with a corner snipped off, fill each manicotti tube with the spinach-ricotta mixture. Arrange the filled manicotti in a single layer in the baking dish.
- 6
Spoon the remaining marinara sauce evenly over the stuffed manicotti. Sprinkle with the remaining 1 cup shredded mozzarella and ¼ cup Parmesan cheese to top.
- 7
Bake the manicotti uncovered in the preheated oven until hot, bubbly, and the cheese is melted and golden, about 30 to 35 minutes.
- 8
Let the baked manicotti stand for 5 minutes after removing from the oven. Garnish with thinly sliced fresh basil or chopped parsley before serving.
Cheesy Spinach Manicotti Bake Recipe
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About this Recipe
Indulge in the Ultimate Cheesy Spinach Manicotti Bake
Craving a classic comfort food pasta that’s both hearty and incredibly satisfying? Our Cheesy Spinach Manicotti Bake recipe is an absolute winner! This beloved Italian pasta bake brings together tender pasta tubes, a rich marinara sauce, and a luscious, creamy spinach and ricotta stuffed pasta filling, all crowned with melted mozzarella and Parmesan cheeses.
This dish truly shines as a vegetarian Italian delight, perfect for family dinners or when you want to impress guests. Each bite offers a harmonious blend of textures and flavors: the softness of the cooked manicotti, the savory depth of the marinara, and the exquisite creaminess of the ricotta and spinach mixture, brightened by hints of garlic and nutmeg. The generous topping of whole milk mozzarella and sharp Parmesan creates that irresistible golden-brown crust we all love, making this spinach manicotti an instant favorite.
Tips for Success:
- Drain Your Spinach Well: Squeeze out as much excess water as possible from the thawed spinach to prevent a watery filling.
- Good Quality Marinara: Using a high-quality jarred marinara sauce can significantly elevate the flavor profile of your baked pasta.
Serving Suggestions & Variations: This manicotti is fantastic on its own, but pairs beautifully with a crisp green salad and some warm, crusty garlic bread. For a touch of spice, consider adding a pinch of red pepper flakes to the ricotta mixture or the marinara. While this recipe is a delightful vegetarian Italian main, if you're not strictly vegetarian, you could easily add browned ground beef or Italian sausage to your marinara sauce for an even heartier meal.