I’m sharing my freezer-friendly spinach and ricotta manicotti as a surprising Ricotta Recipes option loaded with cheese and scaled to feed the whole family.

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I’m kind of obsessed with this Easy Manicotti Recipe because it hides a ridiculous amount of ricotta cheese and frozen chopped spinach in each shell, and yet somehow still feels like a treat. I won’t give away all my secrets here, but if you’ve ever wondered how to get that melty, slightly crisp top or why leftovers reheat like magic in the oven, you’ll want to stick around.

It’s reliable for nights when feeding a crowd feels impossible, and it sits perfectly among my favorite Pasta Dinner Recipes when I need something that actually impresses with very little fuss.

Ingredients

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Manicotti shells: Starchy tubular pasta gives carbs and structure, soaks up sauce and gets soft.
Ricotta cheese: Creamy mild cheese, high in protein and calcium makes filling rich but light.
Mozzarella: Melty stringy cheese adds gooeyness and protein, mild flavor that hugs tomatoes.
Parmesan: Sharp umami kick, salty sprinkle gives depth without weighing everything down.
Spinach: Frozen chopped spinach adds iron fiber and color, not sweet, a little earthy.
Egg: Binds the filling together adds protein and richness keeps it from falling apart.
Garlic and parsley: Minced garlic gives a savory sharp kick, parsley brightens everything up.
Marinara sauce: Tomato based sauce brings acidity sweetness and moisture, ties all the flavors together.

Ingredient Quantities

12 to 14 manicotti pasta shells

15 ounce container ricotta cheese

3 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

10 ounce frozen chopped spinach

1 large egg

2 cloves garlic, minced

2 tablespoons chopped fresh parsley

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg optional

24 ounce jar marinara sauce

How to Make this

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1. Preheat oven to 375°F and bring a large pot of salted water to a boil; cook 12 to 14 manicotti shells 1 to 2 minutes less than package directions so they stay al dente and dont fall apart, drain and lay on a clean towel to cool.

2. Thaw 10 ounce frozen chopped spinach (microwave or overnight in fridge), squeeze out as much liquid as you can in a dish towel or cheesecloth, then roughly chop any big clumps.

3. In a large bowl combine 15 ounce ricotta, 2 cups shredded mozzarella, 1/4 cup grated parmesan, the drained spinach, 1 large egg, 2 cloves minced garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground nutmeg if using; mix until well blended and taste for seasoning.

4. Fill a piping bag or a zip top bag with the corner snipped, or use a small spoon, and gently fill each shell with the ricotta mixture; dont overstuff or shells will split.

5. Spread about 1 cup of the 24 ounce jar marinara sauce across the bottom of a 9×13 baking dish so shells wont stick.

6. Arrange the filled shells seam side down in the dish, spoon the remaining marinara over them, then evenly sprinkle the remaining 1 cup shredded mozzarella and the remaining 1/4 cup parmesan on top.

7. Cover tightly with foil and bake 25 to 30 minutes until hot and bubbling, then remove foil and bake another 5 to 10 minutes until the top is melted and lightly golden.

8. Let the manicotti rest about 10 minutes before serving so the sauce sets a bit, garnish with extra parsley if you like.

9. Freezer hack: assemble in a foil pan, wrap tightly with plastic then foil and freeze flat up to 3 months; to bake from frozen, bake covered at 375°F for 45 to 55 minutes then uncover and bake 10 to 15 minutes until bubbly.

10. If thawed overnight, bake covered 30 to 35 minutes at 375°F then uncover for the last 10 minutes.

Equipment Needed

1. Large pot for boiling the pasta, big enough for 12 to 14 shells (salt the water good)
2. Colander or fine strainer and a clean kitchen towel or cheesecloth to squeeze and dry the spinach and lay shells on to cool
3. Large mixing bowl and a sturdy spoon or rubber spatula for mixing the ricotta filling
4. Measuring cups and spoons for cheeses, salt and spices
5. 9×13 baking dish (or disposable foil pan if you plan to freeze)
6. Aluminum foil and some plastic wrap for the freezer hack
7. Piping bag or a zip top bag with the corner snipped, or a small spoon to fill shells
8. Box grater or microplane for the parmesan and a knife plus cutting board for parsley and garlic
9. Oven mitts or pot holders and a timer so you dont burn the top

FAQ

How many shells will this recipe make and what if I run out? This recipe fills about 12 to 14 shells depending how full you stuff them. If you run short, pour any extra filling over the top and turn it into a cheesy casserole, or stuff a few shells less tightly so it stretches.

Do I need to boil the manicotti shells first? Yes, unless you're using a no-boil brand. Boil shells until just al dente (about 7 to 9 minutes), drain and cool on a towel so they don't stick. Don't overcook or they tear when you fill them.

What do I do with the frozen spinach? Thaw it fully and squeeze out as much liquid as you can in a clean dish towel or cheesecloth. Excess moisture will make the filling runny. Then chop a bit if it's in big chunks and mix with the ricotta, egg, cheeses and seasonings.

How long and at what temperature do I bake it? Bake at 375°F (190°C). Cover and bake about 25 to 30 minutes, then uncover for 8 to 12 minutes until the top is bubbly and slightly browned. If you used no-boil shells you might need a few extra minutes covered.

Can I make this ahead or freeze it? Yes. Assemble and refrigerate up to 24 hours before baking. To freeze, assemble in a dish, wrap tight and freeze up to 2 months. Thaw overnight before baking, or add extra baking time if baking from frozen.

Any easy substitutions or ways to change it up? Use part cottage cheese for ricotta, swap part of the mozzarella for provolone or fontina, add cooked Italian sausage or ground beef to the filling, or use fresh spinach (sauté and squeeze dry). Nutmeg is optional but gives a nice warm note, you can skip it if you want.

Easy Manicotti Recipe Substitutions and Variations

Ricotta cheese: swap with well drained cottage cheese (pulse in a food processor till smooth) or softened cream cheese for a richer, slightly firmer filling, or try mashed firm tofu with a splash of lemon for a dairy free option
Frozen chopped spinach: use fresh baby spinach instead, saute it briefly and squeeze out the moisture, or substitute chopped kale or Swiss chard prepared the same way
Mozzarella cheese: use shredded provolone or fontina for similar melt, or mix mozzarella with a bit of sharp cheddar if you want more flavor
Marinara sauce: replace with 24 oz crushed tomatoes seasoned with garlic, basil and salt, or use a jarred tomato basil sauce, or a hearty meat sauce for extra richness

Pro Tips

1. Undercook the shells a little, like a minute or two less than the box says, theyll be way less likely to split when you fill them. Drain and lay them flat on a towel so they dry out instead of steaming themselves back soft.

2. Squeeze the spinach until almost no liquid comes out, seriously wring it in a dish towel or cheesecloth. If the filling still seems soupy add a couple tablespoons of extra parmesan or a small handful of breadcrumbs to firm it up.

3. Use a piping bag or a zip top bag with the corner snipped, it makes filling faster and cleaner, just dont overstuff each shell or theyll pop. Hold the shell with a fork or finger underneath while you pipe so it doesnt slip.

4. Put sauce under the shells so they wont stick and cover the dish tight while baking to keep them from drying. If the top isnt browning enough at the end, take the cover off for the last 5 to 10 minutes.

5. Freezer hack works great: assemble in a foil pan, wrap tightly with plastic then foil and freeze flat. To bake from frozen add more time, and if you thaw overnight reduce the bake time; label the pan with the date so you dont forget.

Easy Manicotti Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my freezer-friendly spinach and ricotta manicotti as a surprising Ricotta Recipes option loaded with cheese and scaled to feed the whole family.

Servings

servings

Calories

275

kcal

Equipment: 1. Large pot for boiling the pasta, big enough for 12 to 14 shells (salt the water good)
2. Colander or fine strainer and a clean kitchen towel or cheesecloth to squeeze and dry the spinach and lay shells on to cool
3. Large mixing bowl and a sturdy spoon or rubber spatula for mixing the ricotta filling
4. Measuring cups and spoons for cheeses, salt and spices
5. 9×13 baking dish (or disposable foil pan if you plan to freeze)
6. Aluminum foil and some plastic wrap for the freezer hack
7. Piping bag or a zip top bag with the corner snipped, or a small spoon to fill shells
8. Box grater or microplane for the parmesan and a knife plus cutting board for parsley and garlic
9. Oven mitts or pot holders and a timer so you dont burn the top

Ingredients

12 to 14 manicotti pasta shells
15 ounce container ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
10 ounce frozen chopped spinach
1 large egg
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg optional
24 ounce jar marinara sauce

Directions

Preheat oven to 375°F and bring a large pot of salted water to a boil; cook 12 to 14 manicotti shells 1 to 2 minutes less than package directions so they stay al dente and dont fall apart, drain and lay on a clean towel to cool.
Thaw 10 ounce frozen chopped spinach (microwave or overnight in fridge), squeeze out as much liquid as you can in a dish towel or cheesecloth, then roughly chop any big clumps.
In a large bowl combine 15 ounce ricotta, 2 cups shredded mozzarella, 1/4 cup grated parmesan, the drained spinach, 1 large egg, 2 cloves minced garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground nutmeg if using; mix until well blended and taste for seasoning.
Fill a piping bag or a zip top bag with the corner snipped, or use a small spoon, and gently fill each shell with the ricotta mixture; dont overstuff or shells will split.
Spread about 1 cup of the 24 ounce jar marinara sauce across the bottom of a 9×13 baking dish so shells wont stick.
Arrange the filled shells seam side down in the dish, spoon the remaining marinara over them, then evenly sprinkle the remaining 1 cup shredded mozzarella and the remaining 1/4 cup parmesan on top.
Cover tightly with foil and bake 25 to 30 minutes until hot and bubbling, then remove foil and bake another 5 to 10 minutes until the top is melted and lightly golden.
Let the manicotti rest about 10 minutes before serving so the sauce sets a bit, garnish with extra parsley if you like.
Freezer hack: assemble in a foil pan, wrap tightly with plastic then foil and freeze flat up to 3 months; to bake from frozen, bake covered at 375°F for 45 to 55 minutes then uncover and bake 10 to 15 minutes until bubbly.
If thawed overnight, bake covered 30 to 35 minutes at 375°F then uncover for the last 10 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.