The Best Manicotti EVER!
A classic baked manicotti stuffed with a creamy ricotta and spinach filling and topped with marinara and melted mozzarella.
Servings: 10 manicotti
Ingredients
- 10 manicotti shells
- 16 oz ricotta cheese
- 3 cups mozzarella cheese divided
- 1/2 cup Parmesan cheese
- 1 cup spinach chopped
- 1 tablespoon Italian seasoning
- 1 large egg
- 1 16 oz jar marinara sauce or homemade sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the manicotti shells according to package directions until al dente, then drain and rinse under cold water to stop cooking.
- In a mixing bowl, combine the ricotta, 1 cup of the mozzarella, Parmesan, chopped spinach, Italian seasoning, and the egg until evenly mixed.
- Spoon or pipe the cheese mixture into each manicotti shell, filling them evenly but without overstuffing.
- Spoon 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish and spread into an even layer.
- Arrange the stuffed manicotti in a single layer over the sauce, then pour the remaining marinara over the pasta and sprinkle with the remaining 2 cups of mozzarella.
- Bake uncovered for 25–30 minutes, until the cheese is melted and bubbly.
- Let the dish rest a few minutes before serving.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- piping bag or spoon
- 9x13 inch Baking Dish
- aluminum foil (optional)
Notes
- Use a piping bag for easier filling.
- Cook shells just until al dente to avoid tearing when stuffing.
- Fresh or frozen-thawed spinach both work; squeeze out excess liquid.