Description
Our stuffed manicotti recipe with Sunset Red Marinara Blanket offers tender pasta, a creamy ricotta and spinach filling, and a rich tomato sauce. It’s a comforting and hearty main course, perfect for a family dinner.
Ingredients
Scale
- 12–14 manicotti shells (about 250g)
- 15 oz (425g) whole milk ricotta cheese
- 2 cups (225g) shredded mozzarella cheese, divided
- 0.5 cup (50g) grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced (10g)
- 10 oz (280g) frozen spinach, thawed and squeezed very dry (or 5 oz (140g) fresh, chopped)
- 1 tsp Italian seasoning
- Salt, to taste
- Pepper, to taste
- 24–32 oz (680-900g) jarred Sunset Red Marinara Blanket sauce
Instructions
- Prep the Pasta: Bring a large pot of salted water to a rolling boil. Carefully add manicotti shells and cook according to package directions until al dente (about 7-8 minutes). Drain thoroughly and rinse with cold water to stop cooking and prevent sticking. Lay them flat on parchment paper or a clean kitchen towel to cool.
- Make the Filling: In a large bowl, combine the whole milk ricotta, 1 cup of shredded mozzarella, grated Parmesan, the large egg, minced garlic, well-squeezed spinach, Italian seasoning, salt, and pepper. Mix everything well until the ingredients are evenly incorporated and creamy.
- Stuff the Manicotti: Gently spoon the cheese mixture into each cooled manicotti shell. (For a quick, mess-free approach, use a large Ziploc bag with one corner snipped off like a pastry bag).
- Assemble for Baking: Pour about 1 cup (240ml) of marinara sauce into the bottom of a 9×13 inch baking dish, spreading it evenly to create a base. Arrange the stuffed manicotti shells in a single layer over the sauce.
- Blanket with Marinara: Pour the remaining marinara sauce evenly over the manicotti, making sure each shell is well coated. Generously sprinkle the remaining 1 cup of shredded mozzarella cheese over the top for a golden crust.
- Bake to Perfection: Cover the dish loosely with foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes until the sauce is simmering. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly, melted, and lightly browned with golden edges.
- Serve and Enjoy: Allow the baked dish to rest on the counter for 5-10 minutes before serving. This allows the creamy filling and rich sauce to set.
Notes
For extra fiber, opt for whole wheat manicotti shells. For a creamier texture, use whole milk ricotta. To prevent a runny filling, ensure spinach is very dry after thawing. For mess-free stuffing, use a large Ziploc bag with a corner snipped off. For a heartier meal, consider adding 0.5 lb cooked ground beef or sausage to the filling.
- Prep Time: 50 minutes
- Cook Time: 38 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 shells (approx 200 g)
- Calories: 420 calories
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 80 mg
Keywords: easy dinner, family meal, pasta, baked, Italian, cheese, comfort food, weeknight, marinara, spinach ricotta