Spinach and Cheese Stuffed Manicotti

Every time I make Spinach and Cheese Stuffed Manicotti, it reminds me of cozy family dinners spent around the table, laughter echoing, and stories being shared. This dish has become a favorite in my household, not just for its rich, creamy filling but for the way it brings everyone together. Perhaps it’s the warm embrace of the melted cheeses or the vibrant green of the spinach peeking through the pasta, but each bite feels like a hug from the inside. I remember the first time I attempted to make manicotti; I was nervous but excited. The thought of filling those delicate shells with a cheesy mixture made my heart race. It felt like a rite of passage into the world of Italian cooking. Over the years, I’ve perfected my technique, making it easier and more enjoyable each time. Now, it’s a tradition that my family looks forward to during chilly winter nights.

Main Ingredients for Spinach and Cheese Stuffed Manicotti

The ingredients in Spinach and Cheese Stuffed Manicotti are a harmony of flavors and textures that complement each other beautifully. The key players are the cheeses and spinach, which create a rich filling that’s both satisfying and nutritious. Each ingredient plays its role in making this dish a comforting classic that’s perfect for any occasion.

• 15 ounces part skim ricotta cheese – This creamy base adds richness to the filling while keeping it light.
• 8 ounces shredded mozzarella cheese – Melting beautifully, it creates that gooey texture we all crave.
• 4 ounces cream cheese – Adds a luscious creaminess that binds the filling together.
• ½ cup shredded Parmesan cheese – Provides a sharp contrast that elevates the flavors.
• 10 ounces frozen spinach, thawed & squeezed dry – Nutrient-packed and adds a fresh flavor to the mix.
• 2 large eggs – Serves as a binder, ensuring the filling holds together perfectly.
• ½ teaspoon salt – Enhances the overall flavors of the filling.
• ½ teaspoon freshly ground black pepper – Adds a touch of warmth and depth.
• 1 box (12 to 14 shells) manicotti noodles – The vessel that holds all the delicious filling.
• 4 cups marinara sauce (jarred or homemade) – Provides a tangy base that complements the cheesy filling perfectly.
• ½ cup shredded Parmesan cheese, for topping – Creates a golden, cheesy crust on top.

How to Make Spinach and Cheese Stuffed Manicotti

Making Spinach and Cheese Stuffed Manicotti is a delightful process that brings joy to your kitchen. It’s a simple yet rewarding task that transforms fresh ingredients into a comforting meal. Follow these steps carefully, and soon you’ll have a bubbling dish great for any gathering.

1. Preheat the oven to 350℉. This step is crucial as it ensures the manicotti will cook evenly and come out perfectly baked.
2. In a large bowl, mix the ricotta cheese, mozzarella cheese, cream cheese, thawed spinach, eggs, salt, and black pepper. Use a spatula to blend these ingredients until smooth and well combined. This mixture should be creamy and thick enough to fill the shells without spilling.
3. Place about 1½ cups of marinara sauce in a 9×13-inch pan. Spread it around to cover the bottom. This layer keeps the pasta moist and adds flavor as it bakes.
4. Transfer the filling into a plastic bag. For a more controlled filling process, you can use a frosting piping bag or a gallon zip bag. Snip the corner, gather the top, and squeeze the filling into the corner.
5. Hold an uncooked manicotti shell in your hand and squeeze the filling inside until it overflows on both sides. Alternatively, you can stuff the uncooked noodles using a small spoon or fork. Be careful not to tear the shell as you fill it.
6. Place the filled shell into the sauce-lined pan. Repeat with the remaining manicotti, ensuring they fit snugly but not overcrowded. If you run out of room in your pan, use a separate smaller pan for any extras.
7. Cover the pasta completely with the remaining marinara sauce, using about 2½ cups. Sprinkle Parmesan cheese on top for a cheesy crust. This step is essential for adding flavor and a beautiful golden topping.
8. You can cover the dish with foil and refrigerate it until you’re ready to bake, or you can cover it and place it in the oven immediately. If you choose to refrigerate, allow it to come to room temperature before baking.
9. Bake the manicotti covered with foil for 50 minutes. The foil helps steam the pasta, making it perfectly tender. Afterward, remove the foil and bake for an additional 10 minutes. This will allow the top to become bubbly and golden.

Recipe Tips about Spinach and Cheese Stuffed Manicotti

Creating the perfect Spinach and Cheese Stuffed Manicotti can be an enjoyable adventure! Here are some invaluable tips to enhance your cooking experience:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to maintain texture.
• Freezing: You can freeze the assembled manicotti before baking. Just cover it tightly and store it in the freezer for up to three months. Bake from frozen, adding extra time to the cooking process.
• Pairing: Serve with a simple salad and garlic bread for a complete meal. The freshness of the salad complements the richness of the manicotti.
• Variation: Feel free to add other vegetables like mushrooms or zucchini to the filling for added flavor and nutrition.
• Cheese Swap: Experiment with different cheeses like goat cheese or feta for a tasty twist on the traditional filling.

How to Serve Spinach and Cheese Stuffed Manicotti

Serving Spinach and Cheese Stuffed Manicotti can turn a simple meal into a celebration. Here are some great ideas to enhance your dining experience:

• Garnish: Sprinkle fresh basil or parsley on top for a burst of color and freshness.
• Accompaniments: Pair with a side of roasted vegetables or a light arugula salad to balance the richness of the dish.
• Occasions: Perfect for family gatherings, holiday dinners, or cozy nights in. It’s a dish that invites togetherness.
• Temperature: Serve hot out of the oven to truly enjoy the gooey cheese and warm filling.
• Leftover Suggestions: Use any leftovers as a filling for stuffed peppers or layer them in a lasagna for a delightful twist.

FAQ

Conclusion

The Spinach and Cheese Stuffed Manicotti is a beautiful blend of flavors and textures that creates a comforting meal perfect for any occasion. I encourage you to give this recipe a try and make it your own. With its creamy filling and hearty pasta, it’s bound to become a favorite in your household too!

Spinach and Cheese Stuffed Manicotti

The ultimate comfort food, Spinach and Cheese Stuffed Manicotti is rich, creamy, and packed with flavor. Perfect for a cozy dinner at home, this dish is an easy weeknight solution that the whole family will love. Make it tonight for a satisfying meal!

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Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 12 manicotti

Course: Dinner

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 15 ounces ricotta cheese
• 8 ounces mozzarella cheese
• 4 ounces cream cheese
• ½ cup Parmesan cheese
• 10 ounces spinach
• 2 large eggs
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 box manicotti noodles
• 4 cups marinara sauce
• ½ cup Parmesan cheese for topping

Equipment

• Oven
• Baking Sheet
• Blender
• Frying Pan
• Wooden Spoon
• Mixing Bowl

Method

 

1. Preheat the oven to 350℉.
2. In a large bowl, mix the ricotta cheese, mozzarella cheese, cream cheese, spinach, eggs, salt, and black pepper. Stir together until well blended.
3. Place about 1½ cups of marinara sauce in a 9×13-inch pan. Spread it around to cover the bottom.
4. Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner.
5. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides.
6. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells until you run out of shells and filling.
7. Cover the pasta completely with marinara sauce, using about 2½ cups. Sprinkle Parmesan cheese on top.
8. Bake, covered with foil, for 50 minutes. Remove foil and bake an additional 10 minutes.

Notes

• Tip 1: It’s perfectly okay to use low fat ricotta cheese and low fat cream cheese.
• Tip 2: If you don’t wish to use the spinach, it’s ok to leave it out and just turn this into a cheese-stuffed manicotti.
• Tip 3: If you don’t wish to use the plastic bag method of squeezing the filling into the shells, you can use a very small spoon or fork to stuff the filling.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.