Spinach Ricotta Stuffed Manicotti Bake

• 12 manicotti shells, cooked
• 15 oz ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, spinach, Parmesan, egg, oregano, garlic powder, salt, and pepper.
3. 3 Stuff manicotti shells with the ricotta mixture.
4. 4 Spread 1 cup of marinara sauce in a baking dish.
5. 5 Arrange stuffed shells seam-side up over sauce.
6. 6 Pour remaining marinara sauce over shells.
7. 7 Top with mozzarella cheese.
8. 8 Bake uncovered for 45 minutes.
9. 9 Garnish with basil before serving.

Equipment

• Baking dish
• Mixing bowls
• Measuring cups and spoons

Variations

• Add sautéed mushrooms or sun-dried tomatoes to the ricotta filling for extra flavor.
• Substitute part of the ricotta with Greek yogurt for a lighter option.

Substitutions

• Use part-skim ricotta for a lower-fat version.
• Spinach can be replaced with chopped kale or zucchini.

Pairings

• Italian sausage links
• Roasted vegetables

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate overnight before baking.
• Ensure manicotti shells are pliable before stuffing to prevent cracking.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge before reheating in a 350°F oven.

Serving Suggestions

• Serve with a crisp green salad and garlic bread.
• Pair with a glass of red wine for a cozy dinner.

FAQ