Spinach Ricotta Manicotti

Ingredients

• 2garlic cloves, peeled and minced
• 30 ml (2 tablespoons)olive oil
• 450 g (3 cups)chopped tomatoes
• 3 tablespoons (about 12 g)chopped fresh basil
• to tastesalt and pepper
• 720 g (3 cups)fresh ricotta cheese
• 180 g (1 cup)cooked spinach, squeezed dry and chopped
• 50 g (½ cup)grated Parmesan cheese
• 55 g (½ cup)shredded mozzarella cheese
• to tastesalt and pepper
• 10manicotti shells
• 35 g (⅓ cup)grated Parmesan cheese, for topping

Instructions

1. 1

   Cook the garlic

   Warm the olive oil in a heavy saucepan and cook the minced garlic until fragrant.

2. 2

   Season the tomatoes

   Add the chopped tomatoes, stir, and season with salt and pepper.

3. 3

   Simmer the sauce

   Cook the sauce over a low heat for 15 minutes.

4. 4

   Preheat the oven

   Heat the oven to 190°C (375°F).

5. 5

   Cook the pasta

   While the sauce simmers, cook the manicotti shells in salted boiling water according to the manufacturer's directions.

6. 6

   Cool the shells

   Drain the shells and place them in a bowl of cold water.

7. 7

   Mix the filling

   In a bowl, combine the ricotta, spinach, Parmesan and mozzarella.

8. 8

   Season the filling

   Season the ricotta mixture with salt and pepper.

9. 9

   Dry the shells

   Drain the shells and pat them dry with a kitchen towel.

10. 10

    Prepare the dish

    Spoon ½ cup of sauce into the bottom of a large baking pan and spread it evenly.

11. 11

    Fill a piping bag

    Put the ricotta mixture into a piping bag without a tip, or a zip-lock bag with one corner cut off.

12. 12

    Fill the shells

    Hold each shell and squeeze the filling inside.

13. 13

    Arrange the pasta

    Lay the filled shells side by side in the pan.

14. 14

    Add sauce and cheese

    Spoon the sauce evenly over the shells, then sprinkle them with the remaining Parmesan.

15. 15

    Bake the manicotti

    Cover the pasta and bake for 20 minutes, then uncover and bake for another 20 minutes.

16. 16

    Serve the dish

    Serve immediately.

What is manicotti?

Manicotti is a baked pasta dish made by filling large pasta tubes and cooking them under sauce. It is associated with Italian-American cooking, where stuffed pasta and baked pasta dishes are popular ways to serve a meal to a group.

This version pairs ricotta and spinach with Parmesan and mozzarella, then bakes the filled shells in a simple tomato sauce. The sauce beneath and over the pasta helps keep it moist as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 28g protein, 43g carbs, 23g fat.

The pasta and tomatoes provide most of the carbohydrates, while ricotta and mozzarella contribute much of the protein and fat. Parmesan and olive oil also add fat, so serve a portion with salad or vegetables to round out the plate.

The filling and sauce

Ricotta: its soft texture makes a creamy filling that is easy to pipe into the shells. Squeezing the cooked spinach dry helps prevent the mixture from becoming watery.

Tomatoes: the recipe cooks chopped tomatoes with garlic and olive oil for a straightforward sauce. Basil is listed among the ingredients, though the method does not specify when to add it.

Cook the shells carefully

Pasta: follow the packet directions for boiling, then cool the shells in cold water as instructed. This makes them easier to handle while you fill them.

Handling: manicotti can split if it is squeezed or moved roughly. Drain and pat the shells dry before filling, and support each one as you pipe in the mixture.

Aim for a tender bake

The covered stage gives the pasta time to heat through without the top drying out. Removing the cover for the final 20 minutes lets the Parmesan topping bake along with the sauce.

Check that the shells are hot throughout and tender when pierced. If the top is browning too quickly, cover the dish again.

Filling without a mess

A piping bag without a nozzle, or a zip-lock bag with a corner snipped off, makes it easier to guide the filling into each tube. Avoid cutting a large opening at first; you can always trim it wider if needed.

Set the filled shells in the pan side by side so they stay in place and are covered evenly with sauce.

Serve it with

A crisp green salad or simply dressed leaves make a fresh contrast to the rich cheese filling. Steamed or roasted vegetables are another easy side.

If serving bread, keep it modest: the manicotti already provides a substantial pasta portion.

Recipe notes & tips

• Squeeze the cooked spinach very dry before mixing it into the filling.
• Cool the boiled shells in cold water so they are easier to handle.
• Pat the shells dry before filling to help the mixture stay inside.
• Use a piping bag or a snipped zip-lock bag for neater filling.
• Spread sauce both underneath and over the pasta as directed.
• Let the dish rest briefly after baking if you want the portions to hold together more neatly.

Variations

• Add basil: stir the chopped fresh basil into the tomato sauce for a more aromatic finish.
• Use fresh spinach: wilt it first, then squeeze it dry and chop it before adding it to the filling.
• Make it saucier: increase the tomato sauce if you prefer the shells more generously coated.
• Add chilli: season the tomato sauce with a little chilli for gentle heat.
• Change the herbs: use chopped parsley in the filling for a different fresh note.

Common mistakes to avoid

• Wet spinach: excess liquid can loosen the filling, so squeeze it thoroughly before chopping.
• Overcooked shells: they are harder to fill without tearing, so follow the packet timing and handle them gently.
• Filling too quickly: rushing can split the pasta; support each shell while piping.
• Dry pasta in the oven: make sure the shells are coated with sauce before baking.
• Burning the topping: uncover only for the final 20 minutes and cover again if it browns too fast.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat covered in an oven at 180°C until hot throughout, or microwave individual portions; add a little sauce if the pasta seems dry.

Frequently asked questions