Description
A classic Italian-American comfort food featuring large pasta tubes filled with a creamy ricotta mixture, topped with marinara sauce and melted cheese, then baked until bubbly.
Ingredients
Scale
- 12 manicotti shells
- 15 ounces ricotta cheese
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook manicotti shells according to package directions until al dente. Drain and rinse with cold water.
- In a medium bowl, combine ricotta cheese, spinach, egg, Parmesan cheese, salt, and pepper. Mix well.
- Spoon the ricotta mixture evenly into the cooked manicotti shells.
- Spread about 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Arrange the filled manicotti shells in a single layer over the sauce.
- Pour the remaining marinara sauce over the manicotti.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Cover the baking dish with aluminum foil.
- Bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Notes
- For a richer flavor, you can add a pinch of nutmeg to the ricotta filling.
- If you don’t have manicotti shells, you can use large pasta shells or cannelloni tubes.
- You can make this dish ahead of time and refrigerate it before baking. Add a few extra minutes to the baking time if baking from cold.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 manicotti
- Calories: 450
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
Keywords: cheesy baked manicotti, ricotta stuffed pasta, Italian dinner, comfort food, baked pasta, vegetarian recipe