When I first discovered the rich, creamy layers of Spinach & Ricotta Manicotti with Marinara, it was as if I unearthed an Italian treasure right in my kitchen. The moment I took that first bite, the vibrant flavors enveloped me like a warm hug, making me forget all about takeout. This dish has become my go-to for impressing guests and cozy weeknight dinners alike.
Imagine the delightful contrast of tender pasta filled with a luscious spinach and ricotta mixture, all smothered in a tangy marinara sauce that bursts with flavor. What’s truly enchanting about this recipe is its effortless elegance; it looks fancy, but it comes together with minimal fuss. Perfect for when you want to indulge without spending hours in the kitchen!
So dust off those baking dishes and let’s turn your ordinary night into an extraordinary culinary experience. Whether you’re a seasoned chef or a novice in the kitchen, this Spinach & Ricotta Manicotti is sure to become a cherished favorite. Let’s dive in!
Why You'll Love This Spinach & Ricotta Manicotti with Marinara
- This dish is incredibly easy to prepare, making it perfect for both busy weeknights and special occasions.
- The combination of creamy ricotta and spinach encased in tender pasta offers an explosion of flavor that everyone will love.
- It’s versatile enough to serve as a hearty main course or a side dish, effortlessly fitting into any meal.
- Plus, its visual appeal with vibrant colors and garnishes will impress your guests and elevate your dining experience.
Spinach & Ricotta Manicotti Ingredients
• When it comes to crafting the perfect Spinach & Ricotta Manicotti with Marinara, having the right ingredients makes all the difference!
For the Manicotti Filling
- Ricotta cheese – a creamy base that adds richness to your filling.
- Spinach – fresh or frozen; it injects color and nutrition into the dish.
- Parmesan cheese – gives a savory depth and a lovely salty kick.
- Egg – helps bind the filling together for a perfect texture.
- Garlic – enhances the overall flavor profile; fresh is best!
- Nutmeg – a pinch adds warmth and complexity to the filling mix.
For the Pasta
- Manicotti shells – considered the canvas for your delicious filling, choose quality ones for best results.
- Salt – essential for flavor; add to the boiling pasta water for seasoning.
For the Marinara Sauce
- Canned crushed tomatoes – the base of your marinara; opt for high-quality for the best flavor.
- Onion – for a savory aroma and robust flavor; finely chopped will work wonders.
- Olive oil – a key for sautéing and deepening the sauce’s richness.
- Basil – fresh or dried; adds a fragrant touch to your marinara.
- Red pepper flakes – for a little heat, adjust according to your taste!
Now that we have all the ingredients ready, you’re one step closer to whipping up this delightful dish that everyone will adore. Let’s get cooking!
How to Make Spinach & Ricotta Manicotti with Marinara
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Prepare the Marinara Sauce: In a saucepan, warm olive oil over medium heat. Sauté the finely chopped onion until translucent, about 3-4 minutes. Add canned crushed tomatoes, basil, and red pepper flakes; simmer gently for 15 minutes.
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Cook the Manicotti Shells: In a large pot, bring salted water to a boil. Add the manicotti shells and cook until al dente, about 8-10 minutes. Drain and let them cool on a baking sheet.
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Mix the Filling: In a large bowl, combine ricotta cheese, chopped spinach, grated parmesan, egg, minced garlic, nutmeg, and a pinch of salt. Stir until well blended and creamy.
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Fill the Manicotti: Using a spoon or a piping bag, gently fill each manicotti shell with the ricotta and spinach mixture. Be careful not to overfill, as they can burst during baking!
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Layer the Dish: Spread a thin layer of marinara sauce at the bottom of a baking dish. Place the filled manicotti shells in the dish, then top with the remaining marinara sauce, covering them evenly.
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Bake to Perfection: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the sauce is bubbly and the top is slightly golden.
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Cool and Serve: Let the manicotti cool for 5 minutes before serving; this helps the flavors meld beautifully. Garnish with fresh basil or extra parmesan if desired!
Optional: Drizzle with olive oil for an extra touch of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Spinach & Ricotta Manicotti with Marinara?
Elevate your Italian feast with complementary dishes that play off the rich, creamy flavors of your manicotti masterpiece.
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Garlic Bread: Perfectly crispy on the outside and soft inside, it’s an ideal pairing for soaking up the marinara sauce.
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Caesar Salad: Crisp romaine, tangy dressing, and a sprinkle of parmesan add a fresh crunch that balances the creamy pasta.
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Roasted Vegetables: A medley of seasonal veggies drizzled with olive oil adds color, texture, and a healthful touch to your meal.
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Caprese Salad: Juicy tomatoes, fresh mozzarella, and basil combine to provide brightness that cuts through the richness of the manicotti.
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Italian Wine: A light Pinot Grigio or a smooth Chianti brings out the flavors in your dish and enhances the dining experience.
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Tiramisu: End the night on a sweet note with this classic Italian dessert, as its creamy layers and coffee flavor perfectly complement the meal.
These pairings not only enhance your dish but also create a delightful and memorable dining experience for family and friends!
How to Store and Freeze Spinach & Ricotta Manicotti with Marinara
Fridge: Store any leftover Spinach & Ricotta Manicotti in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezer: If freezing, wrap the filled and unbaked manicotti tightly in plastic wrap, and place in a freezer-safe container. They can be frozen for up to 2 months.
Reheating: For frozen manicotti, bake directly from frozen at 375°F (190°C) for 45-50 minutes, covering with foil for the first half.
Thawing: If you have the time, thaw in the fridge overnight before baking for even cooking!
Spinach & Ricotta Manicotti Variations
Feel free to make this delightful dish your own with these creative twists!
- Gluten-Free: Substitute manicotti shells with gluten-free pasta or zucchini strips for a lighter option.
- Cheese Lovers: Add mozzarella to the filling for an extra cheesy, melty experience that elevates the classic flavor.
- Herb Infusion: Try mixing in fresh herbs like basil or parsley into the ricotta filling for an aromatic punch that brightens each bite.
- Veggie Boost: Incorporate chopped sun-dried tomatoes or artichokes into the filling to enhance flavor and add a bit of texture.
- Meaty Option: For a heartier dish, mix in cooked Italian sausage or ground beef into the ricotta filling for a savory twist.
- Creamy Sauce Upgrade: Mix a bit of heavy cream into the marinara for a richer sauce that lends velvety goodness to the dish.
- Spicy Kick: Add a dash of cayenne pepper or chili flakes to the filling for a surprising heat that balances the creaminess wonderfully.
- Nutty Flavor: Sprinkle some pine nuts or walnuts on top before baking for a crunchy contrast and nutty depth!
Make Ahead Options
These Spinach & Ricotta Manicotti with Marinara are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the filling up to 24 hours in advance; simply mix the ricotta, spinach, parmesan, and seasonings, then store it in an airtight container in the refrigerator. The manicotti shells can also be cooked ahead, and if you want to assemble the entire dish, layer the filled shells with marinara sauce and refrigerate for up to 3 days. When you’re ready to serve, just pop the dish in a preheated oven and bake as instructed, ensuring a quick and effortless dinner that’s just as delicious as when made fresh!
Chef's Helpful Tips
- To ensure a creamy filling for your Spinach & Ricotta Manicotti with Marinara, always use room temperature ricotta cheese as it blends more easily with other ingredients.
- Avoid overcooking the manicotti shells, as they should be al dente to hold the filling without breaking during baking.
- When filling the manicotti, use a piping bag for a cleaner and more efficient process, making sure to leave a little space at the ends to prevent bursting.
- Finally, let the baked dish rest for about 5 minutes before serving to allow the flavors to meld and make it easier to plate.
Spinach & Ricotta Manicotti with Marinara Recipe FAQs
What type of spinach should I use for the filling?
Absolutely! You can use either fresh or frozen spinach. If using fresh, you’ll want to wash and sauté it lightly before mixing it into the ricotta. For frozen spinach, be sure to thaw it and squeeze out any excess moisture to prevent a watery filling.
How long can I store leftovers in the fridge?
Your Spinach & Ricotta Manicotti will stay fresh in the fridge for up to 3 days! Store it in an airtight container to maintain its delicious flavors. When ready to enjoy, just reheat it in the oven at 350°F (175°C) until heated through.
Can I freeze the manicotti before baking?
Very much so! To freeze, wrap your filled and unbaked manicotti tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months — perfect for meal prep!
How do I reheat frozen manicotti?
For frozen manicotti, bake them straight from the freezer at 375°F (190°C) for 45-50 minutes. Cover the dish with foil for the first half of baking to avoid over-browning, then remove the foil for the last 15 minutes to make sure they’re heated through.
What if I have allergies to dairy or gluten?
If you or a guest has dairy allergies, you can substitute the ricotta with a dairy-free cheese alternative. For gluten-free options, look for gluten-free manicotti shells or use thinly sliced zucchini or eggplant as a noodle substitute for a lasagna-style dish.
What should I do if my filling is too runny?
If your filling seems too runny, don’t worry! Simply add an extra tablespoon of ricotta or a bit of grated parmesan to thicken it up. If time allows, let the filling sit in the fridge for about 30 minutes; this will help it firm up!
Spinach & Ricotta Manicotti with Marinara
Ingredients
Equipment
Method
- In a saucepan, warm olive oil over medium heat. Sauté the finely chopped onion until translucent, about 3-4 minutes. Add canned crushed tomatoes, basil, and red pepper flakes; simmer gently for 15 minutes.
- Add salt to the marinara sauce if needed before serving.
- In a large pot, bring salted water to a boil. Add the manicotti shells and cook until al dente, about 8-10 minutes. Drain and let them cool on a baking sheet.
- In a large bowl, combine ricotta cheese, chopped spinach, grated parmesan, egg, minced garlic, nutmeg, and a pinch of salt. Stir until well blended and creamy.
- Using a spoon or a piping bag, gently fill each manicotti shell with the ricotta and spinach mixture. Be careful not to overfill, as they can burst during baking!
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Place the filled manicotti shells in the dish, then top with the remaining marinara sauce, covering them evenly.
- Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the sauce is bubbly and the top is slightly golden.
- Let the manicotti cool for 5 minutes before serving.
- Garnish with fresh basil or extra parmesan if desired.
- Optional: Drizzle with olive oil for an extra touch of flavor.
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