For many reasons, this recipe for Three-Cheese and Spinach Manicotti is a family favorite. It tastes great, is quite simple to make, and has an Italian restaurant atmosphere. Pasta shapes are filled with ricotta, mozzarella, parmesan, and fresh spinach, then garnished with herbs and spices for visual appeal and aroma. Serve this recipe with garlic bread and a side salad for a family-pleasing midweek supper!
Put your hand up if you enjoy spaghetti meals! Yes, because pasta is goodttttt, pasta is life. Being selective about pasta dishes is difficult for me because so many of them are amazing in one way or another. Gimme the noods, whether they are simple one-pot recipes or include more intricate instructions! Manicotti is one of my favorite pasta meals in the Italian manner. Really, I make this dish a lot, and it’s a huge hit with everyone. It’s currently up on the website because I believe you will too!
Three-Cheese and Spinach Manicotti
Have you previously had manicotti? This pasta has a cylindrical shape, is filled, has sauce on top, and is baked to finish. This recipe calls for three cheeses—parmesan, mozzarella, and ricotta—along with spinach and a meatless filling. With spices and herbs to provide flavor and scent, the filling is incredibly light and flavorful—delicious! Friends, this manicotti dish is also really simple and uncomplicated. This makes the ideal midweek supper!
Ingredients Needed For This Recipe
- Pasta shells for manicotti: This type of pasta is located in the pasta section of your neighborhood grocery store, right next to the other pasta varieties.
- Whole carton of fresh baby spinach: This adds a hearty and nourishing component to the filling. Furthermore, it’s hilarious to see an entire carton of spinach wilt to nothing after being blanched.
- cheeses This manicotti dish is very cheesy because it contains three varieties of cheese: ricotta, shredded mozzarella, and freshly grated parmesan.
- Herbs: A dash of finely chopped basil and parsley lends a flavorful touch, sigh.
- Garlic: Since garlic paste blends nicely with the filling, I use it.
- Spices: salt/pepper, red pepper flakes, and dried oregano.
- Tomato sauce: For the saucy finishing, big fan of Rao’s sauces!
How To Make This Three-Cheese and Spinach Manicotti:
- Set oven temperature to 350°F. Spread some baking spray or a little layer of olive oil over a 9 x 13-inch baking dish, then put it aside.
- Heat a big saucepan of salted water till it boils. Add the manicotti and cook until al dente after it has boiled. After that, drain the manicotti and pat dry with a single paper towel layer. For approximately a minute, add the fresh baby spinach to the same boiling water to blanch it. Meanwhile, pour ice water into a small basin. Next, to prevent the spinach from cooking any further, place the blanched spinach into the ice water bath using a spider strainer or slotted spatula. After draining the cold water, carefully press out any remaining moisture by wrapping the wilted spinach in many paper towels.
- The ingredients for the salad are: spinach, ricotta cheese, shredded mozzarella cheese (save some for the topping!), garlic paste, oregano, parmesan, parsley, basil, red pepper flakes (if used), and salt and pepper to taste. Mixing the filling thoroughly requires stirring.
- Fill a big piping bag with filling. Transfer approximately ½ of the tomato sauce into the baking dish, covering the whole bottom of the pan. Next, carefully push the spinach filling into the hole of the manicotti shell by filling it halfway.
Assembling & Finishing Manicotti:
- Next, arrange the filled manicotti shells directly over the baking pan’s tomato sauce. Continue until all of the shells are constructed and filled in the dish. Over the shells, pour the leftover tomato sauce and top with the reserved shredded mozzarella.
- Cover the baking dish and bake for 20 to 25 minutes, or until the manicotti is lightly brown and the sauce is starting to bubble.
- Serve these manicotti with three cheeses and spinach right away. Although it is delicious on its own, it never hurts to have a little side salad and garlic bread with it. Ahh! 🤤
3-Cheese Spinach Manicotti Recipe Highlights
- MAMA MIA, IT’S SIMPLE: This recipe for manicotti with cheese and spinach is really simple and uncomplicated. The manicotti shells are quickly cooked to a firm but soft consistency. After that, quickly blanch the spinach by throwing it into the same boiling water. The filling is then combined and the shells are stuffed. Add the dish to the oven and bake it until it’s done. I love to see dinner ready in less than 45 minutes.
- Taste worthy of a restaurant: You’ll be happy to know that this meal is handmade yet still has all the bells and whistles of an Italian restaurant! Here, taste is not sacrificed in favor of fussiness.
- VERSATILE MEAL: This works well for sharing or in a small, private environment for hosting guests. When I’m preparing food for a small gathering or as a dinner gift, my go-to recipes are this manicotti dish and my meatball recipe ♡.
What To Serve With Stuffed Manicotti?
Even though this manicotti with cheese and spinach tastes fantastic on its own, you’ll want to serve it as a full meal. Whew 🤌🏾, it pairs so well with some delicious garlic bread or garlic knots and a side salad (caesar or wedge salad).
Can I Make This Manicotti In Advance?
Sure, One of those dishes that is great for making ahead is manicotti; you can prepare and stuff the dish, then put it in the fridge. Watch this:
Manicotti to be made ahead of time: Follow the directions on the recipe card (steps 1-4) to prepare and assemble the manicotti. Refrigerate the baking dish for the entire night after securely covering it with foil. Just take it out of the refrigerator the next day and bake it according to the recipe. Oh sure, less labor on the day I serve you. Look at that.
Storing & Freezing Manicotti
- Freezing uncooked manicotti: This cheese and spinach manicotti may be quickly prepared without requiring any preparation by freezing them. ⇢ Manicotti should be prepared and assembled as instructed, then placed in a dish that may be frozen. Tightly cover the dish with foil and plastic wrap to avoid freezer burn. It may be kept for up to two months in the freezer. After removing the wrap or foil and letting the manicotti come to room temperature while the oven preheats, let it defrost overnight in the refrigerator. Bake according to the recipe, extending the baking time if necessary.
- Do you have any leftover cooked manicotti that you could freeze? Let’s freeze it so we can have a convenient, anytime-of-the-week meal at any time. ⇐ Prior to serving, ensure that the manicotti has come to room temperature. Spoon cheese and manicotti with spinach into an airtight container or containers. Reheat in the microwave for seven to eight minutes, or until well heated. Alternatively, reheat for 20 to 25 minutes, or until well cooked, at 325°F in the oven.
More Recipes You Might Like
- Baby Back Ribs
- Italian Subs with Sausage and Peppers
- Easy Asian Hot Pot
- Chicken Marsala
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Three-Cheese and Spinach Manicotti
This Three-Cheese and Spinach Manicotti recipe is a household favorite for many reasons. It’s super easy to make, loaded with flavor, and gives Italian restaurant vibes. Each cylindrical shape of pasta is stuffed with ricotta, mozzarella, parmesan, and fresh spinach while herbs and spices add fragrance and flair. Serve this dish with a side salad and garlic bread for a weeknight-friendly meal everyone will love!
Ingredients
- 1 8-ounce box manicotti pasta shells
- 1 5-ounce carton fresh baby spinach
- 14 ounces whole milk ricotta cheese
- 1 8-ounce package shredded mozzarella cheese, about 2 cups
- ½ cup freshly grated parmesan
- ¼ cup freshly chopped parsley
- 2 tablespoons fresh chopped basil
- 1 tablespoon garlic paste
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes- optional
- Kosher salt & freshly ground black pepper to taste
- 1 24-ounce jar tomato basil sauce (we love Rao’s!)
Instructions
- Get ready. Set oven temperature to 350°F. Spread some baking spray or a little layer of olive oil over a 9 x 13-inch baking dish, then put it aside.
- Blanch spinach and cook manicotti. Heat a big saucepan of salted water till it boils. When boiling, add the manicotti and cook, following the directions on the package, until al dente. After that, drain the manicotti and pat dry with a single paper towel layer. For approximately a minute, add the fresh baby spinach to the same boiling water to blanch it. Meanwhile, pour ice water into a small basin. Next, to prevent the spinach from cooking any further, place the blanched spinach into the ice water bath using a spider strainer or slotted spatula. After draining the cold water, carefully press out any remaining moisture by wrapping the wilted spinach in many paper towels.
- Manicotti filling prepared. Toss together the spinach, ricotta cheese, shredded mozzarella cheese (reserving approximately ⅓ cup for the topping), red pepper flakes (if used), parmesan, parsley, basil, garlic paste, oregano, and salt/pepper to taste in a large mixing basin. Mixing the filling thoroughly requires stirring.
- Fill manicotti clam shells. Fill a big piping bag (or use a large plastic baggie) with the filling. Taking the baking dish that has been prepared, take a ½ cup of the tomato sauce and cover the whole bottom of the pan. Subsequently, carefully push the spinach filling into the manicotti shell, taking care not to shatter the pasta shell (but it’s acceptable if it does!). Next, arrange the filled manicotti shells directly over the baking pan’s tomato sauce. Continue until all of the shells are constructed and filled in the dish. Over the shells, pour the leftover tomato sauce and top with the reserved shredded mozzarella.
- Cook the manicotti. Put the baking dish in the oven, uncovered, and bake for 20 to 25 minutes, or until the manicotti is nicely brown and looks fantastic, and the sauce is starting to bubble.
- Serve these manicotti with three cheeses and spinach right away. It tastes great on its alone, but it also tastes great when combined with garlic bread and a side salad for a full dinner. Have fun!
Notes
- Manicotti that may be made ahead of time: Follow the recipe card’s instructions for preparation and assembly (steps 1-4). Refrigerate the baking dish for the entire night after securely covering it with foil. Just take it out of the refrigerator the next day and bake it according to the recipe.
- Freezing uncooked manicotti: Manicotti may be frozen raw by following the recipe’s instructions and then being assembled in a freezer-safe dish. Tightly cover the dish with foil and plastic wrap to avoid freezer burn. It may be kept for up to two months in the freezer. After removing the wrap or foil and letting the manicotti come to room temperature while the oven preheats, let it defrost overnight in the refrigerator. Bake according to the recipe, extending the baking time if necessary.
- Freezing cooked manicotti: Prior to freezing cooked manicotti, ensure that they have reached room temperature. Spoon cheese and manicotti with spinach into an airtight container or containers. Reheat in the microwave for seven to eight minutes, or until well heated. Alternatively, reheat for 20 to 25 minutes, or until well cooked, at 325°F in the oven.
- Please read blog post in its entirety for more tips + tricks.