Go Back
homemade Homemade Spinach Manicotti photo
Print Recipe Save it for later

Homemade Spinach Manicotti

Classic baked manicotti filled with ricotta and spinach in marinara sauce.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 16 homemade crespelles
  • 15 oz part-skim ricotta cheese I use Polly-O
  • 2 cups shredded part-skim mozzarella cheese reserve 1/2 cup
  • 1 large egg
  • 10 oz frozen spinach thawed and squeezed really well
  • 1/4 cup grated Parmesan Reggiano
  • 1/2 teaspoon kosher salt
  • black pepper to taste
  • 2 1/2 cups marinara sauce jarred or homemade

Instructions

  • Make the crespelles first (use the linked crespelle recipe) and have them ready to fill.
  • Preheat the oven to 375°F (190°C).
  • In a large bowl, stir together the ricotta, 1 1/2 cups of the shredded mozzarella, the egg, squeezed spinach, grated Parmesan, 1/2 teaspoon kosher salt, and black pepper to taste until evenly combined.
  • Spoon about 1/4 cup of the spinach-ricotta filling onto each crespelle and roll up carefully.
  • Pour 1 cup of the marinara sauce into the bottom of a large baking dish (or divide between two smaller dishes).
  • Place the rolled manicotti seam-side down in the dish in a single layer.
  • Spoon 1 1/2 cups more marinara sauce over the manicotti, then sprinkle the reserved 1/2 cup shredded mozzarella evenly on top.
  • Cover the dish with foil and bake for about 25 minutes, until hot, bubbling, and the cheese is melted.

Equipment

  • Large Mixing Bowl
  • Baking Dish
  • Aluminum Foil
  • Measuring Cups and Spoons
  • Spatula or spoon

Notes

  • Use a vegetarian Parmesan substitute if desired.