Manicotti Recipe

Prepare the spinach

Bring a medium pot of water to a simmer. Add the chopped spinach and blanch 30–45 seconds until wilted. Drain thoroughly in a colander and press out excess water with the back of a spoon or squeeze in a clean towel. Measure and set aside approximately 1 cup packed cooked spinach (should yield about 1 cup).

Cook mushrooms & aromatics

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced portabella mushrooms and a pinch of salt. Sauté 5–7 minutes until they release moisture and start to brown. Add diced onion and continue cooking 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Combine cheeses and filling

In a large bowl, combine ricotta, shredded mozzarella (1 cup), grated Parmesan (1/2 cup), shredded provolone (1/2 cup), the cooked spinach (squeezed dry), sautéed mushroom-onion mixture (cooled), egg, chopped parsley, Italian seasoning, salt (1 tsp), and black pepper (1/2 tsp). Mix until homogenous and taste for seasoning; adjust salt and pepper if needed.

Prepare manicotti shells

If using dry manicotti labeled 'pre-boil', cook shells according to package directions for slightly under al dente (usually 6–8 minutes). If using no-boil shells, follow package instructions or fill directly if they are the type that expand during baking. Drain cooked shells carefully and lay on a lightly oiled tray so they don't stick. Keep a small dish of warm water nearby to seal any cracked edges if necessary.

Fill shells

Transfer the cheese-spinach mixture to a piping bag or a resealable plastic bag with the corner snipped (or use a small spoon). Holding a shell steady, pipe or spoon filling into each manicotti shell, filling gently but firmly until each shell is full. Repeat for all 12 shells. Reserve about 1/4 cup filling for dotting in the baking dish if desired.

Preheat oven to 375°F (190°C). Lightly brush the bottom of a 9x13-inch baking dish with 1 tablespoon olive oil or spread about 1/2 cup of marinara to prevent sticking.

Spread half of the marinara (or for half & half, spread 1 cup marinara then drizzle 1/2 cup alfredo) evenly across the bottom of the prepared baking dish so shells sit on a saucy base.

Arrange the filled manicotti shells in a single layer, snug but not overlapping, on top of the sauce.

Spoon the remaining marinara over the shells. If using Alfredo or half & half, pour the remaining Alfredo (1/2–1 cup depending on preference) in even globs or thin ribbons over the tops so some shells have white sauce and some red, or spoon half marinara/half Alfredo evenly for a blended finish.

Sprinkle the reserved 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the sauced shells.

Cover tightly with aluminum foil (tent slightly so cheese doesn't stick to foil) and bake in the preheated oven for 25 minutes. After 25 minutes, remove foil and bake an additional 10–12 minutes until cheese is bubbly and lightly golden.

If you prefer a browned top, switch to broil on high for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 8–10 minutes so sauces thicken and slices hold together. Garnish with chopped basil or parsley and optional red pepper flakes or extra Parmesan. Serve warm.