Spinach and Ricotta Stuffed Manicotti Bake

• 16 manicotti shells, cooked
• 15 oz ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp fresh basil, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, spinach, Parmesan, egg, garlic powder, salt, and pepper.
3. 3 Stuff each manicotti shell with the ricotta mixture.
4. 4 Arrange stuffed shells in a baking dish. Pour marinara sauce over the top.
5. 5 Cover with mozzarella cheese.
6. 6 Bake, covered, for 30 minutes. Uncover and bake an additional 15 minutes.
7. 7 Sprinkle with fresh basil before serving.

Equipment

• baking dish
• mixing bowls
• measuring cups and spoons

Variations

• Add cooked and crumbled Italian sausage for a meaty twist.
• Substitute half the ricotta with part-skim mozzarella for a lighter option.

Substitutions

• Substitute spinach with kale or arugula for a different flavor.
• Use cottage cheese instead of ricotta for a tangier filling.

Pairings

• Italian bread
• Garlic knots
• Caesar salad

Nutrition

Tips

• Use a piping bag or Ziploc bag with a corner snipped off to easily stuff the manicotti shells.
• This dish can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and bake as directed.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pairs well with a glass of red wine.

FAQ