I’m excited to share my Spinach Manicotti, stuffed with perfectly seasoned ricotta and spinach and topped with marinara and stretchy cheese, a recipe that will have you eager to read more.

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I love messing with classic pasta until something unexpected happens, and this Spinach Manicotti was one of those lucky accidents. I stuff the tubes with ricotta cheese and frozen chopped spinach, then bake until the edges get a little singed and the filling turns silky.

It feels like a guilt free indulgence yet it doesnt play by the usual rules, and I even shot a quick video so you can see my messy technique. If you like Cheesy Recipes this will make you curious, maybe even greedy, so come take a look.

Ingredients

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Creamy ricotta adds protein and calcium, keeps filling soft not rubbery.
Frozen spinach gives fiber iron and a mild earthy flavor, saves time.
Melty mozzarella gives gooey texture and milky flavor, kids love it.
Parmesan adds salty nutty umami, small amount boosts overall flavor.
Tomato sauce brings acidity sweetness and moisture, keeps pasta from drying.
Egg binds filling together adds extra protein but dont overbeat it.
Garlic gives savory punch chops fine or roast for sweeter mellow notes.
Olive oil adds richness and helps sauce bloom use good quality.

Ingredient Quantities

12 dried manicotti shells or 8 cannelloni tubes

15 oz ricotta cheese (about 1 3/4 cups)

1 large egg

10 oz frozen chopped spinach

1 1/2 cups shredded mozarella, divided

1/3 cup grated Parmesan cheese

2 garlic cloves

1 tsp dried basil

1/2 tsp dried oregano

1/8 tsp ground nutmeg optional

1 tsp kosher salt

1/2 tsp black pepper

1 tbsp olive oil

24 oz jar marinara sauce (about 3 cups)

2 tbsp chopped fresh parsley or basil optional

1/4 tsp red pepper flakes optional

How to Make this

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Equipment Needed

1. 9 by 13 inch baking dish, oven safe
2. Large mixing bowl for the cheese filling
3. Medium skillet or frying pan to thaw and squeeze spinach
4. Colander and a clean dish towel or cheesecloth to drain spinach well
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon for mixing
7. Pastry bag or large zip top bag with corner snipped to stuff shells
8. Cheese grater, small knife and cutting board for garlic and parsley

FAQ

Can I use fresh spinach instead of frozen?

Yes, you can. Use about 8 to 10 ounces fresh baby spinach, sauté it in a little olive oil until wilted, cool it, then squeeze out as much liquid as you can in a clean towel or cheesecloth. Chop and measure about the same volume as the drained frozen spinach before adding to the ricotta. Dont skip the squeezing or your filling will be watery.

Do I have to boil the manicotti shells first?

Most dried manicotti shells should be boiled until just al dente, about 7 to 8 minutes, so they wont crack when you fill them. Some cannelloni tubes are oven ready, check the package. If you use oven ready pasta make sure theres plenty of sauce and keep the pan covered so the pasta steams and cooks through.

How do I stop the filling from being soggy?

Three tricks work best, use them together. Squeeze the spinach super dry, drain ricotta on paper towels or a fine mesh for 10 to 15 minutes, and dont over salt before you drain since salt draws out moisture. The egg and Parmesan help bind the filling so its not loose.

Can I make this ahead or freeze it?

Yes. You can assemble and refrigerate up to 24 hours before baking. To freeze, assemble but do not bake, wrap tightly and freeze up to 2 months. Bake from frozen at 375 F covered, add about 20 to 30 minutes to the bake time and uncover at the end to brown. You can also bake fully, cool, freeze, and reheat covered at 350 F until warmed through.

Can I add meat or swap cheeses?

Absolutely. Browned Italian sausage or ground beef can be mixed into the filling, just drain and cool it first. You can swap part of the ricotta for cottage cheese or add provolone, fontina, or more Parmesan for different flavor. Just watch moisture if you add juicy ingredients.

How long do I bake it and how many does it serve?

Preheat oven to 375 F. Cover the pan and bake about 25 to 35 minutes until hot and bubbling, uncover for the last 8 to 10 minutes to brown the cheese. If chilled add 10 to 15 minutes, if frozen expect about 55 to 75 minutes. This recipe serves about 4 to 6 people depending on appetite.

Spinach Ricotta Stuffed Manicotti (Cannelloni) + Video Recipe Substitutions and Variations

Ricotta cheese: swap with 1 1/2 cups well-drained cottage cheese, blitzed until smooth, or use 1 1/2 cups whole-milk Greek yogurt + 2 tbsp cream cheese for a richer tangy filling.
Large egg: use a flax egg 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min) for binding, or 1/4 cup pureed silken tofu for an egg-free option.
Frozen chopped spinach: replace with about 10 oz fresh spinach, sautéed until wilted then squeezed very dry (you’ll need a lot raw, about 8 to 10 cups), or use thawed frozen kale thats been well-drained.
Shredded mozzarella: swap with provolone or fontina (similar melt and flavor), or 1 1/2 cups shredded Italian blend; if you use a saltier cheese reduce added salt a bit.

Pro Tips

1) Dont skip squeezing the spinach dry. If theres too much water the filling gets watery and the shells wont hold up. Use a clean dish towel or cheesecloth and press hard, or microwave then squeeze.

2) Undercook the pasta just a tad so it finishes in the oven. Toss cooked shells with a little olive oil so they dont stick, and use a piping bag or a zip-top bag with a corner cut to fill them cleanly. Dont overstuff or they’ll split.

3) Taste the filling before you stuff anything. Ricotta can be bland, so add salt, pepper, a pinch of nutmeg or extra grated cheese if it needs it. If the mixture seems loose, stir in a beaten egg or a few tablespoons of breadcrumbs to firm it up.

4) Cover the dish while baking to keep things moist, then uncover for the last 10 minutes so the cheese browns. Let it rest 10 minutes after you take it out so the sauce and filling set and wont run everywhere when you cut it.

5) Make ahead or freeze for later. Assemble in the pan and freeze unbaked for quick dinners, just add extra baking time if cooking from frozen, or thaw overnight and bake as usual. When reheating, cover with foil to prevent drying out.

Spinach Ricotta Stuffed Manicotti (Cannelloni) + Video Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m excited to share my Spinach Manicotti, stuffed with perfectly seasoned ricotta and spinach and topped with marinara and stretchy cheese, a recipe that will have you eager to read more.

Servings

servings

Calories

452

kcal

Equipment: 1. 9 by 13 inch baking dish, oven safe
2. Large mixing bowl for the cheese filling
3. Medium skillet or frying pan to thaw and squeeze spinach
4. Colander and a clean dish towel or cheesecloth to drain spinach well
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon for mixing
7. Pastry bag or large zip top bag with corner snipped to stuff shells
8. Cheese grater, small knife and cutting board for garlic and parsley

Ingredients

12 dried manicotti shells or 8 cannelloni tubes
15 oz ricotta cheese (about 1 3/4 cups)
1 large egg
10 oz frozen chopped spinach
1 1/2 cups shredded mozarella, divided
1/3 cup grated Parmesan cheese
2 garlic cloves
1 tsp dried basil
1/2 tsp dried oregano
1/8 tsp ground nutmeg optional
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
24 oz jar marinara sauce (about 3 cups)
2 tbsp chopped fresh parsley or basil optional
1/4 tsp red pepper flakes optional

Directions

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.