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Spinach and Ricotta Manicotti
1h 35m$13.34

Spinach and Ricotta Manicotti

Tender manicotti tubes filled with spinach and creamy ricotta, baked in tomato sauce beneath a golden layer of mozzarella and Parmesan. Thoroughly squeezing the spinach keeps the filling rich rather than watery.

  • baked pasta
  • italian-inspired
  • make ahead
  • pasta casserole
  • ricotta
  • spinach
  • spinach ricotta manicotti
  • stuffed pasta
  • vegetarian
Bundle it with similar meals
30 min prep55 min cook4 servingsmedium
Cuisine
Italian-inspired

Shopping options

Check ingredients to include themPackage used · most used first

Whole-milk ricotta cheese · 15 Ounce

Kroger® Whole Milk Ricotta Cheese

100%

In recipe$3.29
To buy$3.29
Details
Kroger · 15 oz$3.29 per packageBuy 1Package use: 100%Product matchEstimated

Prepared tomato sauce · 3 Cup

Hunt's Tomato Sauce

89%

In recipe$2.66
To buy$2.99
Details
Hunt's · 29 oz$2.99 per packageBuy 1Package use: 89%Product matchEstimated

Dry manicotti pasta tubes · 12 Each

Barilla Manicotti Pasta, Quality Non-GMO and Kosher Certified Pasta

Sale

88%

In recipe$2.46
To buy$2.79
Details
Barilla · 8 oz$3.19
Sale
$2.79 per packageBuy 1Package use: 88%Product matchEstimated

Frozen chopped spinach · 10 Ounce

Kroger® Frozen Spinach Chopped

83%

In recipe$1.32
To buy$1.59
Details
Kroger · 12 oz$1.59 per packageBuy 1Package use: 83%Product matchEstimated

Low-moisture mozzarella cheese, shredded · 1.5 Cup

Kroger® Mozzarella Shredded Cheese

74%

In recipe$1.48
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 74%Product matchEstimated

Parmesan cheese, finely grated · 0.5 Cup

BelGioioso® Freshly Grated Parmesan

32%

In recipe$1.90
To buy$5.99
Details
BelGioioso · 5 oz$5.99 per packageBuy 1Package use: 32%Product matchEstimated

Garlic · 2 Each

Garlic

20%

In recipe$0.18
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 20%Product matchEstimated

Ground black pepper · 0.25 Teaspoon

McCormick Pure Ground Black Pepper

Sale

1%

In recipe$0.04
To buy$2.95
Details
McCormick · 1.5 oz$3.29
Sale
$2.95 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Ground nutmeg · 0.13 Teaspoon

Private Selection® Ground Nutmeg Shaker

1%

In recipe$0.04
To buy$6.29
Details
Private Selection · 1.72 oz$6.29 per packageBuy 1Package use: 1%Product matchEstimated

Fine salt · 0.5 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

0%

In recipe$0.01
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated

Water for cooking pasta · 3 Quart

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$13.34

· only what you use

$3.34

per serving · 4 servings

You pay at checkout$27.82
48% used in this recipe$14.48 unused

All ingredients selected

Checkout$30.77
Recipe portion$13.38

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Dry manicotti pasta tubes-12 each
  • Whole-milk ricotta cheese-15 ounces
  • Frozen chopped spinach-10 ounces
  • Prepared tomato sauce-3 cups
  • Low-moisture mozzarella cheese-1 1/2 cups
  • Parmesan cheese-1/2 cup
  • Garlic cloves-2 each
  • Fine salt-1/2 teaspoon
  • Ground black pepper-1/4 teaspoon
  • Ground nutmeg-1/8 teaspoon
  • Water for cooking pasta-3 quarts
1
Prepare the oven and filling ingredients
Knife
Cutting Board
Colander
Kitchen towel

Wash your hands with soap and water. Heat the oven to 375°F with a rack in the middle. Mince the garlic and measure the cheeses. Drain the thawed spinach, then wrap it in a clean kitchen towel and squeeze firmly until very little moisture comes out. Break up the compressed spinach with your fingers.

Wash your hands with soap and water before handling the ingredients.

2 Each garlic
15 ounces ricotta cheese
1 1/2 cups mozzarella cheese
1/2 cup parmesan cheese
10 ounces spinach
2
Partially cook the manicotti
pot

Bring the 3 quarts of water to a boil in the large pot. Add the manicotti and cook for 2 minutes less than the package’s stated cooking time, typically 6–7 minutes. The tubes should be flexible enough to fill but still firm; they will finish cooking in the sauce.

Take care when adding the pasta to boiling water to avoid splashes.

3 quarts Water
12 Each manicotti pasta
3
Drain and cool the tubes
Baking Sheet
Colander

Drain the pasta carefully and rinse briefly under cool running water to stop the cooking. Arrange the tubes separately on a baking sheet so they do not stick together.

Drain the hot pasta carefully to avoid steam and splashing.

4
Mix the spinach and ricotta filling
Mixing Bowl
Spoon

In the mixing bowl, combine the spinach, ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, garlic, salt, pepper, and nutmeg. Mix thoroughly until the spinach is evenly distributed.

10 ounces spinach
15 ounces ricotta cheese
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
2 Each garlic
1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
1/8 teaspoon nutmeg
5
Fill and arrange the manicotti
Spoon
Baking dish
piping bag

Spread 1 cup tomato sauce across the bottom of the baking dish. Transfer the filling to the piping bag. Fill each tube from both ends, distributing all the filling evenly among the 12 tubes without packing it so tightly that the pasta splits. Arrange the filled tubes in a single layer in the dish.

1 cup tomato sauce
6
Add the sauce and cheese topping
Spoon
Baking dish

Spoon the remaining 2 cups tomato sauce evenly over all the tubes, covering exposed pasta to prevent dry edges. Scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the entire dish.

2 cups tomato sauce
1 cup mozzarella cheese
1/4 cup parmesan cheese
7
Bake until tender and bubbling
Aluminum foil
Baking dish
Instant-read food thermometer

Cover the dish tightly with foil, tenting it slightly above the cheese. Bake for 30 minutes. Remove the foil carefully, directing escaping steam away from your face, and bake for another 15–20 minutes, until the sauce bubbles in the center, the pasta is tender, and the cheese is melted and lightly golden. Check that the filling in a central tube reaches 165°F.

Use oven mitts for the hot dish and direct escaping steam away from your face when removing the foil.

Clean the thermometer before and after checking the filling.

8
Rest and serve

Let the manicotti rest for 10 minutes before serving. Divide the pasta and sauce among four plates, giving each person 3 filled tubes.

9

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