Spinach & Ricotta Manicotti with Marinara
Spinach & Ricotta Manicotti with Marinara is a delightful Italian dish that combines tender pasta tubes filled with a creamy mixture of spinach and ricotta, all smothered in rich marinara sauce. This comforting meal is perfect for family gatherings or cozy nights in, delivering both flavor and warmth in every bite. Easy to prepare, it’s a guaranteed crowd-pleaser that brings the essence of Italy straight to your table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 manicotti pasta tubes
- 2 cups fresh spinach, chopped
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 large egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, heat olive oil. Sauté minced garlic and chopped onion until translucent.
- Add chopped spinach and cook until wilted (about 3-4 minutes).
- In a bowl, combine cooked spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper until well mixed.
- Fill each manicotti tube with the spinach mixture using a spoon or piping bag.
- Spread some marinara sauce on the bottom of a baking dish. Arrange filled manicotti on top and cover with remaining sauce.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
Nutrition
- Serving Size: 3 manicotti (250g)
- Calories: 410
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 90mg
Keywords: For added flavor, consider mixing in sautéed mushrooms or using fresh herbs like basil. Make it gluten-free by using gluten-free manicotti shells. Leftovers can be stored in an airtight container for up to three days; reheat in the oven at 350°F until warmed through.