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!
Yield: 4
Materials
- 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.