Manicotti Recipe

Prepare water and cook shells

Bring a large pot of water to a rolling boil. Add 1 tsp salt. If using dried large shells, cook according to package instructions until very al dente (about 1–2 minutes less than package) so they hold shape when baked. If using uncooked manicotti tubes labeled 'no-boil,' do not pre-cook; follow package guidance. Drain shells carefully and transfer to a single layer on a baking sheet lightly oiled or lined with a towel to prevent sticking.

Cook spinach

Heat 1 tbs olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add the fresh spinach in batches and cook, stirring, until wilted, about 3–4 minutes total. Remove from heat and transfer spinach to a fine-mesh sieve or bowl; press or squeeze to remove as much liquid as possible. Chop the drained spinach roughly and set aside.

Combine filling ingredients

In a large mixing bowl, combine 3 cups ricotta, 3 tbs grated Parmesan, 1 cup shredded mozzarella, the chopped drained spinach, 1 large egg, 2 tbs chopped parsley, 3 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp ground nutmeg (optional). Mix with a spatula until uniform but avoid overbeating. Taste and adjust seasoning if needed.

Optional finishing

If the filling seems too loose, chill it for 15–20 minutes to firm up, or add an additional tablespoon of grated Parmesan to bind.

Prepare baking dish and sauce

Preheat oven to 375°F (190°C). Spread 1 cup of the tomato sauce in the bottom of a 9x13-inch (or similar) baking dish to create a thin bed that prevents sticking. Stir remaining sauce to ensure even consistency.

Fill shells or tubes

Fit the ricotta filling into a piping bag or a zip-top bag with a corner snipped (or use a small spoon). If using pre-cooked large shells, hold each shell gently and pipe or spoon filling into each shell, filling but not overstuffing (about 3–4 tbs of filling per shell). If using uncooked manicotti tubes, fill carefully similarly and place seam-side down in the dish. Arrange filled shells/tubes in a single layer on top of the sauce in the baking dish.

Top and bake

Spoon remaining sauce evenly over the filled shells so they are well-covered (about 3 cups). Sprinkle 1 cup shredded mozzarella and 2 tbs grated Parmesan evenly over the top. Cover the baking dish tightly with foil (spray foil lightly with cooking spray or tent so it doesn't stick to cheese). Bake in the preheated oven for 25 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and beginning to brown.

Rest and garnish

Remove from oven and let rest 8–10 minutes to set. Garnish with torn fresh basil leaves if desired. Serve warm.