Comforting, cheesy, and simple to pull together on a weeknight—this Easy Spinach Manicotti Recipe (No Boil Noodles) is one of those dishes that feels fancy but is totally manageable. With a bright tomato sauce, a creamy ricotta-spinach filling, and no-boil oven-ready lasagna noodles used as manicotti tubes, you get big flavor and minimal fuss. The recipe below yields a bubbly, golden casserole perfect for family dinners or for feeding a crowd. Read on for tips to assemble, bake, and store this crowd-pleaser.

Why this recipe works

Two major conveniences make this an approachable comfort dish: first, you don’t have to boil noodles—the oven-ready lasagna noodles soften and roll nicely after baking; second, the filling is straightforward: ricotta, a mix of shredded cheeses, an egg to bind, and finely chopped baby spinach. A simple tomato sauce made with crushed tomatoes, a touch of tomato paste, sautéed onion and garlic, and Italian spices ties everything together. The result is a saucy, tender pasta bake where each roll is packed with cheesy spinach goodness.

Ingredients

Make sure you have everything measured and ready before you start assembling. This list follows the ingredient names and quantities as provided.

1 small onion, chopped
Olive oil for sautéing, approx. 1 1/2 Tablespoons
28 ounce can crushed tomatoes
1 tablespoon tomato paste
5 garlic cloves, minced
1 teaspoon Italian spices mix
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
16 no-boil, oven-ready lasagna noodles
3 cups ricotta cheese, low-fat is fine
4 cups pre-packaged Italian blend cheeses, shredded OR 2 1/2 cups mozzarella and 1 1/2 cups provolone, shredded
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
3 loosely filled cups baby spinach, finely chopped

Equipment

Large skillet
Mixing bowl
9×13-inch baking dish (or similar)
Wooden spoon or spatula
Small bowl or measuring cup for tomato paste
Knife and cutting board
Aluminum foil

Prep notes and tips

Finely chopping the baby spinach helps it distribute evenly through the ricotta, preventing big pieces and making each bite uniform.
If you prefer a milder sauce, reduce or omit the red pepper flakes. If you want more heat, sprinkle a pinch more to taste.
Low-fat ricotta works well here and keeps things lighter while still giving creamy texture.
Use pre-shredded cheeses or shred your own. Pre-packaged blends offer convenience and a consistent melt.
Room temperature egg mixes into the filling more smoothly; beat it lightly before adding.
Have the 28-ounce crushed tomatoes and tomato paste ready; the paste boosts body and tomato depth in the sauce.

Step-by-step directions

The directions below have been rewritten for clarity while keeping the original order and ingredient amounts intact. Read through them once before starting so the assembly goes smoothly.

Preheat and prepare dish. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar pan with a bit of olive oil or nonstick spray so the manicotti won’t stick.
Make the tomato sauce. Heat approximately 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 1 small chopped onion and sauté until the onion is softened and translucent, about 5 minutes. Add 5 minced garlic cloves and cook 30–60 seconds until fragrant, stirring to prevent burning.
Add tomatoes and seasonings. Stir in the 28 ounce can of crushed tomatoes and 1 tablespoon tomato paste until combined. Add 1 teaspoon Italian spices mix, 1/4 teaspoon red pepper flakes, and a pinch of salt and pepper to taste. Bring the sauce to a gentle simmer, reduce the heat to low, and let it cook for 6–8 minutes, stirring occasionally to meld flavors and thicken slightly. Taste and adjust seasonings if needed.
Prepare the cheese-spinach filling. While the sauce simmers, combine 3 cups ricotta cheese, 4 cups pre-packaged Italian blend cheeses (or 2 1/2 cups mozzarella plus 1 1/2 cups provolone shredded), 1 large egg (lightly beaten), 1/2 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl. Add 3 loosely filled cups baby spinach that has been finely chopped and stir until everything is evenly incorporated. The mixture should be thick and scoopable.
Soften the noodles slightly (optional step for easier rolling). Although these are no-boil oven-ready lasagna noodles, to make them more pliable for rolling you can run them briefly under warm water or place them on a clean, damp towel for a few minutes. If you prefer to work with them dry, proceed carefully—they will soften considerably while baking.
Assemble the manicotti rolls. Spread about 1 cup of the prepared tomato sauce evenly across the bottom of the greased baking dish to create a base layer. Lay one lasagna noodle on a flat surface. Place roughly 1/4 to 1/3 cup of the ricotta-spinach mixture along one end of the noodle, leaving a small margin at the edges. Carefully roll the noodle from the filled end to the other end, creating a tight tube. Place the rolled noodle seam-side down in the baking dish on top of the sauce. Repeat with the remaining noodles and filling, arranging all rolls snugly in the dish. If you have leftover filling, you can spread it between rolls or reserve for another use.
Top with sauce and extra cheese. Once all rolls are arranged, spoon the remaining tomato sauce evenly over the top so each roll is covered. If desired, sprinkle any remaining shredded Italian blend cheese over the sauce for a bubbly, golden finish.
Cover and bake. Cover the baking dish tightly with aluminum foil and bake in the preheated 375°F (190°C) oven for 30 minutes. After 30 minutes, remove the foil and continue baking another 10–15 minutes until the cheese on top is melted and lightly browned. Total bake time will be about 40–45 minutes.
Rest and serve. Remove the dish from the oven and let it rest for 5–10 minutes before serving. This helps the sauce set a little and makes the rolls easier to plate. Serve with a simple green salad or a side of crusty bread.

Serving suggestions

This dish is rich and satisfying, so pair it with light, bright sides to balance the meal. A crisp mixed greens salad with lemon vinaigrette, roasted seasonal vegetables, or garlic-roasted green beans are all great options. For a heartier spread, serve with a slice of toasted artisan bread for sopping up extra sauce.

Make-ahead and storage

To assemble ahead: Prepare the sauce and filling and roll the manicotti. Place them in the baking dish, cover tightly, and refrigerate up to 24 hours before baking. Add about 5–10 extra minutes to the baking time if chilled.
To freeze: Assemble the manicotti in a foil pan, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake frozen directly from the freezer at 375°F (190°C) for about 60–75 minutes, covered for the first 45–55 minutes, then uncovered until bubbly and golden.
Leftovers: Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. Reheat covered in a 350°F (175°C) oven until warmed through, or microwave individual portions.

Common troubleshooting

If the noodles seem too firm after baking: Cover and bake a little longer, checking every 5–10 minutes. Oven temperatures vary and the noodles may need extra time to soften fully.
If the filling is too wet: Drain any excess liquid from the ricotta or use a paper towel to press moisture from very wet spinach before chopping. An extra tablespoon of cheese or a slightly longer bake helps firm the filling.
If the sauce is too thin: Simmer it a few extra minutes uncovered before assembling to reduce and concentrate the flavors.

Variations and additions

Add cooked, crumbled plant-based sausage or small pieces of cooked chicken for a protein boost.
Stir in a handful of grated Parmesan to the ricotta mixture for a sharper flavor.
For a green twist, swirl some pesto into the ricotta filling for basil-forward flavor.

Notes on ingredients and swaps

This recipe uses common pantry staples and straightforward cheeses. If you prefer, swap the olive oil for avocado oil for sautéing. The instructions call for either a pre-packaged Italian cheese blend (4 cups) or a specified combination of 2 1/2 cups mozzarella and 1 1/2 cups provolone—both yield excellent meltability and flavor.

Final thoughts

This Easy Spinach Manicotti Recipe (No Boil Noodles) is the perfect example of a comforting, weeknight-friendly casserole that still feels special. The no-boil noodles eliminate a fiddly step and the mozzarella-provolone blend (or the pre-packed Italian blend) melts into a creamy, golden topping. It’s an ideal recipe to make ahead for busy evenings or to double for a potluck. Enjoy the cheesy, saucy layers and the simplicity of a dish that looks like it took hours to prepare.

Happy cooking—and don’t forget to let the dish rest a few minutes so each roll holds together beautifully when served.

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Easy Spinach Manicotti Recipe (No Boil Noodles)

Comforting baked manicotti stuffed with ricotta, cheese and spinach in a homemade tomato sauce.

Prep Time20

Cook Time55

Total Time1 15

Servings: 8 servings

Ingredients

1 small onion chopped
1.5 tablespoons olive oil for sautéing
28 ounce crushed tomatoes 1 can
1 tablespoon tomato paste
5 garlic cloves minced
1 teaspoon Italian spice mix
1/4 teaspoon red pepper flakes
salt and pepper to taste for sauce
16 no-boil oven-ready lasagna noodles
3 cups ricotta cheese low-fat is fine
4 cups pre-packaged Italian blend cheese shredded, reserve 1 cup for topping
OR: shredded cheeses 2 1/2 cups mozzarella and 1 1/2 cups provolone (alternative to Italian blend)
1 large egg lightly beaten
1/2 teaspoon salt for filling
1/2 teaspoon pepper for filling
3 cups baby spinach loosely packed, finely chopped

Instructions

Place an oven rack in the middle position and preheat the oven to 375°F (190°C).
Make the sauce: heat olive oil in a medium saucepan over medium heat and sauté the chopped onion until soft and fragrant, about 5 minutes.
Add the minced garlic, red pepper flakes, and Italian spice mix, then stir in the tomato paste and cook 1 minute more.
Pour in the crushed tomatoes, bring to a simmer, and cook gently for about 20 minutes. Season with salt and pepper to taste.
Prepare the filling: reserve 1 cup of the shredded cheese for topping, then in a large bowl combine the ricotta, remaining 3 cups of shredded cheese, lightly beaten egg, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the chopped spinach until evenly mixed.
Soak the no-boil lasagna noodles in hot water for about 5 minutes to soften, then drain and pat dry on a clean kitchen towel.
Assemble the casserole: spread half of the sauce evenly on the bottom of a 9 x 13-inch baking dish.
Place about 1/4 cup of the cheese and spinach filling along the short edge of each softened noodle and roll up tightly; place each roll seam-side down over the sauce in the baking dish.
Pour the remaining sauce over the rolled manicotti and cover the dish tightly with foil.
Bake covered for about 40 minutes. Remove the foil, sprinkle the reserved 1 cup of shredded cheese over the top, and bake uncovered until the cheese is melted, about 5 more minutes.
Let the casserole rest for 10 minutes before serving.