Ricotta and Spinach Stuffed Manicotti. Pasta tubes filled with ricotta and squeezed-dry spinach, baked under tomato sauce and mozzarella. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A meat-free stuffed-pasta bake
Twelve manicotti tubes hold ricotta and squeezed-dry spinach, then bake in marinara under mozzarella. Two tubes make a proposed portion for six people.
Chefly has a meat-and-sausage stuffed pasta bake; this is a different named format and filling, though a complete stuffed-shells equivalence review remains.
Cook tubes until pliable
Follow the pasta package so tubes can be filled without tearing. Overcooked shells can split, while stiff ones resist the filling bag. Cool enough to handle before piping.
Frozen chopped spinach must be thawed and squeezed dry. Water left in it can thin the ricotta filling and sauce.
Ingredients for 6 manicotti portions
| Ingredient | Amount | Use |
|---|---|---|
| Dry manicotti pasta tubes | 12 tubes | Cook just pliable according to package. |
| Whole-milk ricotta | 15 ounces | Filling. |
| Frozen chopped spinach, thawed | 10 ounces | Squeeze thoroughly dry. |
| Large egg | 1 egg | Filling binder. |
| Finely grated Parmesan | 1/2 cup | Filling. |
| Garlic, minced | 2 cloves | Filling. |
| Fine salt | 1/2 teaspoon | Filling. |
| Freshly ground black pepper | 1/4 teaspoon | Filling. |
| Marinara sauce | 3 cups | Under and over tubes. |
| Shredded mozzarella | 1 cup | Top. |
Step-by-step method
- Heat oven to 375°F. Cook twelve dry manicotti tubes in boiling water until just pliable per package instructions, then drain and cool enough to handle. Squeeze all excess liquid from 10 oz thawed chopped spinach.
- Mix 15 oz ricotta, the dry spinach, one egg, 1/2 cup Parmesan, two minced garlic cloves, 1/2 tsp salt and 1/4 tsp pepper. Spread about 1 cup of the measured 3 cups marinara across a 9-by-13-inch dish.
- Fill each manicotti tube gently using a piping bag or small spoon. Arrange in one layer over sauce, cover with the remaining 2 cups marinara and 1 cup shredded mozzarella. Cover loosely with foil and bake approximately 25 minutes, then uncover for about 10 minutes until hot, bubbling and lightly golden.
- Check representative centers of the egg-containing filling with a thermometer for 160°F, rest ten minutes and serve two tubes per portion. Record shell breakage, spinach drainage, center temperature and actual yield in a kitchen trial.
Fill in one layer
Mix ricotta, egg, spinach, Parmesan, garlic, salt and pepper. Put marinara under the shells as well as on top so they do not bake dry.
The Mediterranean Dish offers a manicotti method reference. This spinach-heavy filling and measured cheese/sauce amounts are separate and need kitchen validation.
Bake and measure center
Cover initially to warm the filling, then uncover to melt and lightly brown mozzarella. The center of the egg-containing filling should measure 160°F; bubbling sauce alone does not verify it.
Rest ten minutes for cleaner serving. If filling runs out or shells break, note the package type and exact boil time.
Serving and leftovers
A side salad can accompany two tubes without becoming part of the recipe card. Avoid meat or sausage in the photograph.
Prompt cooling and actual reheated texture need review before exact make-ahead claims. The filling has wheat, egg and dairy allergens via pasta and cheese.
Manicotti questions
Is the spinach fresh?
The measured card uses thawed frozen chopped spinach, squeezed dry.
Is there meat?
No. The filling is ricotta, spinach, Parmesan and egg.
How many tubes per serving?
Two from a twelve-tube pan, pending a real yield test.
Further reading and related Chefly recipes: The Mediterranean Dish's manicotti; FDA safe food handling. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Ricotta and Spinach Stuffed Manicotti. Category: Dinners. 6 manicotti portions. Prep approximately 30 minutes; cooking approximately 45 minutes; additional cooling/chilling approximately 10 minutes; total approximately 85 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 12 tubes Dry manicotti pasta tubes; 15 ounces Whole-milk ricotta; 10 ounces Frozen chopped spinach, thawed; 1 egg Large egg; 1/2 cup Finely grated Parmesan; 2 cloves Garlic, minced; 1/2 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper; 3 cups Marinara sauce; 1 cup Shredded mozzarella.
Instructions: Heat oven to 375°F. Cook twelve dry manicotti tubes in boiling water until just pliable per package instructions, then drain and cool enough to handle. Squeeze all excess liquid from 10 oz thawed chopped spinach. Mix 15 oz ricotta, the dry spinach, one egg, 1/2 cup Parmesan, two minced garlic cloves, 1/2 tsp salt and 1/4 tsp pepper. Spread about 1 cup of the measured 3 cups marinara across a 9-by-13-inch dish. Fill each manicotti tube gently using a piping bag or small spoon. Arrange in one layer over sauce, cover with the remaining 2 cups marinara and 1 cup shredded mozzarella. Cover loosely with foil and bake approximately 25 minutes, then uncover for about 10 minutes until hot, bubbling and lightly golden. Check representative centers of the egg-containing filling with a thermometer for 160°F, rest ten minutes and serve two tubes per portion. Record shell breakage, spinach drainage, center temperature and actual yield in a kitchen trial.
Allergens: Wheat; Egg; Milk; Check pasta, sauce and cheeses for allergens and cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Ricotta and Spinach Stuffed Manicotti
- Total Time: 85 minutes
- Yield: 6 servings 1x
Description
Twelve ricotta-spinach manicotti tubes baked under marinara and mozzarella, serving six.
Ingredients
- 12 tubes Dry manicotti pasta tubes
- 15 ounces Whole-milk ricotta
- 10 ounces Frozen chopped spinach, thawed
- 1 egg Large egg
- 1/2 cup Finely grated Parmesan
- 2 cloves Garlic, minced
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 3 cups Marinara sauce
- 1 cup Shredded mozzarella
Instructions
- Heat oven to 375°F. Cook twelve dry manicotti tubes in boiling water until just pliable per package instructions, then drain and cool enough to handle. Squeeze all excess liquid from 10 oz thawed chopped spinach.
- Mix 15 oz ricotta, the dry spinach, one egg, 1/2 cup Parmesan, two minced garlic cloves, 1/2 tsp salt and 1/4 tsp pepper. Spread about 1 cup of the measured 3 cups marinara across a 9-by-13-inch dish.
- Fill each manicotti tube gently using a piping bag or small spoon. Arrange in one layer over sauce, cover with the remaining 2 cups marinara and 1 cup shredded mozzarella. Cover loosely with foil and bake approximately 25 minutes, then uncover for about 10 minutes until hot, bubbling and lightly golden.
- Check representative centers of the egg-containing filling with a thermometer for 160°F, rest ten minutes and serve two tubes per portion. Record shell breakage, spinach drainage, center temperature and actual yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: pasta boil about 10 minutes and covered/uncovered bake about 35 minutes plus 10-minute rest; shell brand changes time.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 45 minutes
- Category: Dinners
Nutrition
- Serving Size: Two filled manicotti tubes