Spinach & Ricotta Manicotti Recipe

Prepare spinach

Rinse the fresh spinach, drain well, then roughly chop. Heat a large skillet over medium heat, add 1 tbs olive oil, then add minced garlic and cook 30 seconds until fragrant. Add chopped spinach in batches, cooking until wilted (about 2–3 minutes). Remove from heat and transfer spinach to a fine mesh sieve or bowl; press or squeeze to remove excess liquid. Let cool and then finely chop any large pieces. You should end up with about 2 cups packed wilted spinach.

Make the ricotta filling

In a large mixing bowl, combine 3 cups ricotta, 1 cup grated Parmesan, 1.5 tsp salt, 1 tsp black pepper, 1 tsp grated nutmeg (if using), 1 large egg, 2 tbs chopped parsley, and 1 tbs chopped basil (if using). Fold in the drained, chopped spinach and 1.5 cups shredded mozzarella (reserve 0.5 cup for topping). Mix thoroughly until the mixture is homogenous and holds together when pressed. Taste and adjust seasoning as needed.

Prepare shells

If using dry manicotti shells that require boiling: bring a large pot of salted water to a rolling boil, cook shells 1–2 minutes less than package directions for al dente (they will finish cooking in the oven). Drain and lay shells on a sheet pan in a single layer, lightly oiled or separated with parchment to prevent sticking. If using no-boil or pre-cooked shells, follow package instructions and arrange on a sheet ready to fill.

Fill shells

Fit a piping bag with a wide round tip or use a resealable plastic bag with a corner snipped. Spoon filling into the bag and gently pipe filling into each shell, filling to near the ends but not overstuffing. Alternatively, use a small spoon to carefully fill each shell. Place filled shells seam-side down on a plate or baking sheet.

Make the sauce

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add 0.25 tsp red pepper flakes (if using) and cook 30 seconds. Stir in 1 cup crushed tomatoes, 1 cup passata or marinara, 1 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Reduce heat to low and simmer uncovered for 10–12 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Remove from heat.

Assemble manicotti

Preheat oven to 375°F (190°C). Spread about 1 cup of the tomato sauce in the bottom of a 9x13-inch (or similar) baking dish to create a thin layer that prevents sticking. Arrange the filled manicotti shells in a single layer over the sauce. Spoon additional sauce over the shells to cover them evenly (use remaining sauce; total sauce should cover shells by about 1/4 inch). Sprinkle the reserved 0.5 cup shredded mozzarella and 0.25 cup grated Parmesan evenly over the top.

Bake

Cover the baking dish tightly with aluminum foil (spray underside with a little oil or ensure it doesn't touch cheese) and bake in the preheated oven for 25 minutes. Remove foil and bake an additional 10–12 minutes, until cheese on top is melted and lightly golden and the sauce is bubbling at the edges. If you want a browner top, broil 2–3 minutes, watching closely to prevent burning.

Rest and serve

Let the manicotti rest 8–10 minutes after removing from the oven to set and make slicing easier. Garnish with additional chopped parsley and a light dusting of Parmesan if desired. Serve 2 shells per person (recipe makes about 12 shells).