Description

This spinach manicotti recipe features a creamy, vibrant spinach-ricotta filling encased in pasta tubes, baked with rich marinara and golden, bubbly cheese. It’s a comforting and hearty Italian dish perfect for a family meal or weeknight dinner.

Ingredients

Scale

12–14 tubes manicotti pasta
600 g fresh spinach (stems removed) or 300 g frozen chopped spinach
450 g ricotta cheese
80 g Parmesan cheese, freshly grated
150 g mozzarella cheese, shredded
1 large egg
2 cloves garlic, minced
0.5 tsp freshly grated nutmeg
700 g marinara sauce
2 tbsp pomegranate molasses
50 g shelled, unsalted pistachios, roughly chopped
15 g fresh mint leaves, finely chopped
1 tbsp olive oil (for cooking spinach)
1 tsp salt
0.5 tsp black pepper

Instructions

Prep Oven And Pasta: Preheat your oven to 190 degrees C (375 degrees F). Lightly grease a 9×13 inch baking dish. Cook the manicotti pasta tubes in salted water according to package directions until al dente and pliable. Drain, rinse immediately with cold water, then lay flat to cool slightly.
Prepare The Spinach: If using fresh spinach, heat 1 tbsp olive oil in a large pan over medium heat. Add spinach and cook until fully wilted and reduced. Squeeze out all excess liquid very thoroughly. If using frozen, thaw completely and squeeze very dry, then finely chop.
Craft The Creamy Filling: In a large bowl, combine the ricotta cheese, grated Parmesan, prepared spinach, egg, minced garlic, nutmeg, 1 tsp salt, and 0.5 tsp black pepper. Mix everything well until thoroughly combined and creamy.
Assemble Your Manicotti: Spread about 1 cup (240 ml) of marinara sauce evenly over the bottom of your prepared baking dish. Carefully spoon or pipe the spinach-ricotta filling into each manicotti tube. Arrange the filled tubes in a single layer in the dish.
Sauce And Cheese Top: Pour the remaining marinara sauce over the filled manicotti tubes, ensuring they are mostly covered. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake To Perfection: Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is beautifully melted, bubbly, and lightly golden. While it bakes, toast the chopped pistachios in a dry pan over medium heat for 3-5 minutes until fragrant, stirring frequently.
Rest And Serve: Remove the spinach manicotti from the oven and let it rest for 5-10 minutes before serving. Drizzle with pomegranate molasses, and sprinkle generously with toasted pistachios and fresh mint.

Notes

For a gourmet touch, consider organic spinach or artisan ricotta. Gluten-free manicotti shells are available. For a plant-based option, swap dairy ricotta and mozzarella for plant-based alternatives. Store-brand cheeses and frozen spinach are budget-friendly options. Grating fresh Parmesan enhances flavor. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Prep Time: 50 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1-2 manicotti tubes (approx 200-250 g)
Calories: 450 calories
Sugar: 15 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 60 mg

Keywords: easy dinner, spinach, manicotti, ricotta, marinara, baked pasta, Italian, comfort food, weeknight meal, cheesy