Imagine a dish that combines the creamy richness of ricotta, the earthy goodness of spinach, and the classic comfort of Italian pasta - all baked to golden perfection. This Spinach and Ricotta Cannelloni Manicotti is not just a meal, it's a culinary experience that will transport you straight to the heart of Italy with every single bite. Whether you're looking to impress dinner guests or treat yourself to a luxurious homemade meal, this recipe is your ticket to pasta paradise!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 manicotti shells
- 2 cups ricotta cheese
- 2 cups spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1 jar marinara sauce
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- Cook the manicotti shells in a large pot of salted boiling water according to package instructions, typically 8-10 minutes, until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- In a large mixing bowl, combine ricotta cheese, chopped cooked spinach, half of the shredded mozzarella, grated Parmesan cheese, salt, and pepper. Mix thoroughly until well combined.
- Carefully stuff each manicotti shell with the ricotta and spinach mixture using a spoon or piping bag. Ensure each shell is evenly and generously filled.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent sticking.
- Arrange the stuffed manicotti shells in a single layer in the baking dish.
- Pour the remaining marinara sauce evenly over the manicotti shells, ensuring they are well-covered.
- Sprinkle the remaining mozzarella cheese on top of the sauced shells.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and lightly golden.
- Remove from the oven and let rest for 5-10 minutes before serving to allow the dish to set and cool slightly.
- Garnish with additional fresh chopped parsley or basil if desired, and serve hot.
Tips
- For the creamiest filling, make sure to drain the cooked spinach thoroughly to prevent excess moisture.
- Use a piping bag or a zip-lock bag with the corner cut off for the neatest and most even shell stuffing.
- Don't overcook the manicotti shells - aim for al dente to prevent them from becoming mushy during baking.
- Let the dish rest for 5-10 minutes after baking to help it set and make serving easier.
- For extra flavor, consider adding a pinch of nutmeg to the ricotta mixture or some garlic to the marinara sauce.
- If you're short on time, you can prepare the dish ahead and refrigerate before baking - just add an extra 10-15 minutes to the cooking time.
- Fresh herbs like basil or parsley can elevate the dish's presentation and add a bright, fresh flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 75mg
