Creamy Spinach and Cheese Stuffed Manicotti in 7 Simple Steps

Name: Creamy Spinach and Cheese Stuffed Manicotti in 7 Simple Steps
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 8 oz manicotti pasta shells (about 12 pieces); 10 oz fresh spinach, chopped; 15 oz ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 24 oz marinara sauce; 1 tbsp olive oil

By:

Christina R. Jones

August 18, 2025

This image was generated using artificial intelligence to illustrate the appearance of the recipe.

Jump to Recipe·Print Recipe

There’s something magical about a bubbling dish of spinach and cheese stuffed manicotti coming out of the oven – that first whiff of garlic, herbs, and melted cheese takes me right back to my Nonna’s tiny kitchen. This classic Italian dish was our Sunday dinner for years, the one recipe all my cousins would beg for at family gatherings. What makes it special? Tender pasta tubes stuffed with a creamy blend of ricotta, spinach, and three cheeses, all baked in rich tomato sauce until the edges get that perfect golden crust. It’s comfort food at its finest.

Why You’ll Love This Spinach and Cheese Stuffed Manicotti

Let me count the ways! This dish is my go-to when I want something fancy-looking that’s secretly easy to make. The spinach and cheese combo inside those tender pasta tubes? Absolute magic. Here’s why I think you’ll adore it as much as I do:

Comfort in every bite: That creamy ricotta filling mixed with garlicky spinach and melty mozzarella is pure happiness.

Looks impressive, makes simple: Guests will think you spent hours when really, it comes together in under an hour.
Customizable: Swap veggies, add meat, or change up the cheeses – it’s forgiving like that.
Leftovers dream: Honestly? It tastes even better reheated the next day.

Trust me, once you try this recipe, you’ll understand why it’s been a family favorite for generations. The way the cheese pulls apart when you cut into it? Chef’s kiss!

The Exact Ingredients You’ll Need for Spinach and Cheese Stuffed Manicotti

Here’s the beautiful part – you probably have most of these ingredients already! The magic happens when simple things come together just right. I’ve made this so many times I could probably recite this list in my sleep, but don’t worry – I still double check every time (learned that lesson the hard way when I forgot the egg once… oops!). Here’s what you’ll grab:

8 oz manicotti pasta shells (about 12 pieces – I like Barilla)

10 oz fresh spinach, roughly chopped (trust me, fresh beats frozen here)
15 oz ricotta cheese (whole milk for extra creaminess)
1 cup shredded mozzarella cheese (low-moisture works best)

½ cup grated Parmesan (get the good stuff and grate it fresh if you can)
1 large egg (room temperature blends smoother)
2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)

1 tsp dried oregano (rub between your fingers to wake up the flavor)
½ tsp salt (I use kosher)
¼ tsp black pepper (freshly cracked)

24 oz marinara sauce (your favorite jarred or homemade)
1 tbsp olive oil (for sautéing the spinach)

The Simple Tools You’ll Need

No fancy gadgets required here! I’ve made this manicotti using just the basics from my tiny apartment kitchen. Here’s what you’ll grab:

9×13 inch baking dish – My trusty Pyrex works perfectly
Piping bag or ziploc bag (or just a teaspoon if you’re feeling rustic)
Large mixing bowl for the cheesy filling

Medium saucepan for wilting the spinach
Colander to drain those pasta tubes

That’s it! Though I will say – if you’ve got a garlic press, now’s the time to use it. My hands still smell like garlic for days when I mince by hand!

How to Make Spinach and Cheese Stuffed Manicotti

Alright, let’s get to the fun part! This is where those simple ingredients transform into something magical. I’ve made this recipe more times than I can count, and I’ve learned all the little tricks to make it perfect every time. Follow these steps, and you’ll have a bubbling dish of cheesy goodness in no time.

Preparing the Filling

First things first – that luscious spinach and cheese filling. Heat your olive oil in a pan over medium and toss in the garlic. When it starts smelling amazing (about 30 seconds), add all that fresh spinach. It’ll look like way too much at first, but watch how it wilts down to almost nothing! Once it’s soft and dark green, take it off the heat.

Now, in a big bowl, mix together the ricotta, mozzarella, Parmesan, egg, oregano, salt, and pepper. Here’s my pro tip: squeeze out any excess water from the cooked spinach with your hands (or press it in a sieve) before adding it to the cheese mixture. Too much moisture makes the filling runny, and nobody wants soggy manicotti!

Stuffing the Manicotti

Okay, here’s where people sometimes get nervous, but don’t be! Cook your manicotti shells just until al dente (about a minute less than package says) – they’ll finish cooking in the oven. Drain them gently so they don’t break.

Now for the stuffing! I use a piping bag or ziploc with the corner snipped off – just spoon in the filling and pipe it right into the tubes. No fancy tools? No problem! A teaspoon works too – just be patient. Hold each shell in your palm and fill from both ends until it’s packed but not bursting.

Baking Instructions

Spread half your marinara in the baking dish, then nestle those stuffed beauties in a single layer. Top with the rest of the sauce – I like to spoon it right down the center of each manicotti. Cover tightly with foil (this keeps the moisture in) and bake at 375°F for 25 minutes.

Spinach and Cheese Stuffed Manicotti - detail 1

Here’s the magic moment – remove the foil and bake for another 10 minutes. This lets the top get that perfect golden bubbly look. Resist the urge to dig in right away! Let it sit for 5 minutes – this helps everything set so your gorgeous manicotti don’t fall apart when you serve them.

Tips for Perfect Spinach and Cheese Stuffed Manicotti

After making this dish countless times (and yes, making plenty of mistakes along the way), I’ve picked up some tricks that make all the difference. First – don’t overcook those manicotti shells! They should still have some “bite” before baking. Otherwise, you’ll end up with mushy tubes that fall apart when stuffed.

Here’s my golden rule for testing doneness: the filling should be bubbling and the pasta tender but not collapsing when you poke it with a fork. If the edges of the sauce look slightly caramelized, that’s when you know it’s perfect. And that 5-minute resting time? Non-negotiable. It lets the cheese set so each manicotti holds its shape when served.

One last pro tip – if your filling seems too loose, add an extra tablespoon of Parmesan. It acts like magic glue to hold everything together!

Fun Twists on Classic Spinach and Cheese Stuffed Manicotti

The beauty of this recipe? You can dress it up or down however you like! Over the years, I’ve played with all sorts of variations – some became keepers, others… well, let’s just say not every experiment worked out. Here are my favorite successful spins:

Meat Lover’s Version

My husband insists on adding Italian sausage sometimes – just brown ½ pound with the garlic before adding spinach. For extra richness, mix in some chopped prosciutto right into the cheese filling. The salty bite cuts through all that creaminess perfectly.

Cheese Swaps

Ran out of ricotta? Cottage cheese works in a pinch (blend it smooth first). My cousin swears by adding a handful of fontina for extra meltiness. And if you’re feeling fancy, a sprinkle of smoked gouda on top before baking is divine.

Dietary Tweaks

For gluten-free, use brown rice manicotti shells (they’re more fragile, so handle gently). Going vegan? Swap in cashew ricotta and nutritional yeast – I was skeptical until I tried my sister’s version. Surprisingly good!

The moral? Don’t be afraid to make it your own. Some of my best kitchen discoveries came from “What if I just…?” moments with this recipe!

Serving Suggestions for Spinach and Cheese Stuffed Manicotti

Let me tell you how I love to serve this dish – it’s all about creating that perfect Italian dinner experience! First, garlic bread is non-negotiable in my house. That crispy, buttery bread is perfect for mopping up every last bit of sauce. I always make extra because someone always asks for seconds.

A simple green salad with balsamic dressing cuts through the richness beautifully. And wine? Oh yes. A nice Chianti or Pinot Grigio pairs perfectly. For casual nights, we just eat it straight from the baking dish with forks – no shame in my game!

Storing and Reheating Spinach and Cheese Stuffed Manicotti

Here’s the great news – this dish tastes even better the next day! I always make extra because the flavors deepen beautifully overnight. For leftovers, let them cool completely before covering tightly with foil or transferring to an airtight container. They’ll keep in the fridge for 3-4 days.

To reheat, I’ve got two foolproof methods: oven or microwave. For that fresh-baked taste, pop servings in a 350°F oven for 15-20 minutes until heated through. In a rush? Microwave individual portions for 1-2 minutes with a damp paper towel over top to prevent drying out.

Freezing works like a charm too! Just assemble the unbaked manicotti (skip the egg in the filling if freezing for more than a month), wrap well, and freeze for up to 3 months. Bake straight from frozen – just add 10-15 extra minutes to the cooking time. The cheese still gets that perfect melt!

Spinach and Cheese Stuffed Manicotti Nutrition Information

Now let’s talk numbers – because yes, this dish is indulgent, but it’s got some surprising nutritional perks too! Based on my standard recipe (using whole milk ricotta and that full cup of mozzarella), each serving of two stuffed manicotti comes in around 380 calories with 22g protein from all that glorious cheese. The fresh spinach packs in 4g fiber and a nice dose of iron too.

Of course, your exact numbers will vary if you tweak the cheeses or sauce – less cheese means fewer calories, while adding meat changes the protein count. But here’s how I see it: when food tastes this good and makes you this happy, every bite is worth it!

Frequently Asked Questions

Q: Can I make spinach and cheese stuffed manicotti ahead of time?
Absolutely! This dish is perfect for prepping ahead. Assemble everything up to the baking point, cover tightly, and refrigerate for up to 24 hours. When ready, just pop it in the oven – you might need to add 5 extra minutes since it’s going in cold. I do this all the time for dinner parties!

Q: What can I use instead of ricotta?
Don’t panic if you’re out of ricotta – cottage cheese works in a pinch! Just blend it smooth first so you don’t get those curds in your filling. Some folks swear by mascarpone for extra richness, though I’d mix it with another cheese since it’s so dense.

Q: Why did my manicotti shells break while stuffing?
Two likely culprits: overcooked pasta or trying to force too much filling. Cook shells just until al dente (they’ll still be slightly firm), and use a gentle hand when stuffing. If they do tear? No worries – just arrange them seam-side down in the sauce. Once baked, no one will know!

Q: Can I freeze leftovers?
You bet! These freeze beautifully. Portion cooled leftovers in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating, or bake frozen at 350°F for about 30 minutes covered with foil.

Share Your Spinach and Cheese Stuffed Manicotti Experience

I’d love to hear how your manicotti turns out! There’s nothing I enjoy more than seeing your kitchen creations – the golden cheese bubbles, that perfect first slice. Snap a pic of your masterpiece and share it with me (bonus points if there’s a garlic bread crumb trail in the background). Did you add your own twist? Tell me all about it! This recipe’s been passed down in my family, and now it’s yours to make memories with too.