Savor Manicotti: Creamy Ricotta & Spinach Bliss Unveiled

Savor Manicotti begins with mastering the art of creating a luscious ricotta filling that melts beautifully in every bite. The perfect ricotta texture is creamy yet firm enough to hold its shape once stuffed inside tender pasta tubes. Achieving this flawless consistency involves combining fresh ricotta, Parmesan, and a hint of mozzarella, then folding in sautéed spinach that unlocks its full nutritional potential while lending vibrant color and earthy depth.

Prep and Cook Time

Preparation: 25 minutes | Cooking: 35 minutes | Total: 60 minutes

Yield

Serves 6 generous portions

Difficulty Level

Medium – Suitable for home cooks with moderate culinary experience

Ingredients

• 10 manicotti shells, pre-cooked according to package instructions
• 1 ½ cups whole milk ricotta cheese, well-drained
• 1 cup fresh spinach, finely chopped and sautéed
• ½ cup shredded mozzarella cheese, for binding
• ¼ cup grated Parmesan cheese, plus extra for topping
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 3 cups marinara sauce, homemade or high-quality store-bought
• Fresh basil leaves, for garnish

Instructions

1. Prepare the spinach filling: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add chopped spinach and cook, stirring frequently, until wilted and moisture evaporates (about 5 minutes). Remove from heat and let cool slightly.
2. Mix the ricotta filling: In a large mixing bowl, combine ricotta, Parmesan, mozzarella, the cooked spinach, and egg. Season generously with salt and pepper. Stir gently until just combined, maintaining a creamy texture.
3. Stuff the manicotti shells: Using a small spoon or piping bag, carefully fill each pre-cooked shell with the ricotta-spinach mixture. Place filled shells in a lightly greased baking dish, snugly but without crowding.
4. Choose and apply sauce: Pour marinara sauce evenly over the manicotti, ensuring each piece is generously covered to prevent drying and to enhance flavor layering.
5. Top and bake: Sprinkle additional Parmesan cheese over the sauced shells. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove foil and bake uncovered for another 10 minutes until golden, bubbly, and irresistibly fragrant.
6. Rest and serve: Allow the manicotti to rest for 5 minutes out of the oven to set. Garnish with fresh basil leaves before serving for an aromatic and colorful finish.

Tips for Success

• Drain the ricotta: Excess moisture can make stuffing runny. Use cheesecloth or a fine sieve to drain ricotta overnight if possible.
• Sauté spinach thoroughly: Removing moisture prevents watery filling and soggy manicotti shells.
• Stuff gently: Use a piping bag to fill shells neatly without tearing the delicate pasta.
• Experiment with sauces: For a richer option, try a creamy béchamel or a roasted red pepper sauce to complement the ricotta’s tang.
• Make ahead: Assemble the manicotti a day before baking and refrigerate. Bake before serving for freshly heated layers of creamy bliss.

Serving Suggestions

Present your manicotti on warm plates, garnished with a sprig of fresh basil and a light drizzle of extra virgin olive oil. Pair with a crisp green salad tossed in a tangy vinaigrette or roasted seasonal vegetables. Serve alongside crusty artisan bread for a feast that’s both cozy and elegant. For a final touch, sprinkle freshly shaved Parmesan at the table to delight guests.

Discover more recipes that pair beautifully with this dish in our Homemade Pasta Sauces Guide, or explore the benefits of spinach’s nutrient-rich profile on Healthline.