Stuffed Manicotti Recipe

Spinach Ricotta Stuffed Manicotti? Dinner dreams come true! Vegetarian stuffed manicotti with perfectly seasoned spinach and ricotta, stretchy cheese, and marinara sauce are Italian comfort food at its best.  

– 15 ounce ricotta cheese  – 10 ounce frozen spinach  – 1 medium onion (chopped) – 1 large egg – 2 cloves garlic – 1 teaspoon Italian seasoning – ⅛ teaspoon nutmeg  – ½ teaspoon salt  – ½ teaspoon pepper – 2 cups mozzarella cheese – 1 cup Parmesan cheese  – 8 ounce manicotti shell – 4 cups marinara sauce



Mix the ricotta, spinach, onion, egg, garlic, Italian seasoning, nutmeg, salt, pepper, 1 cup mozzarella, and 1/2 cup Parmesan in a large bowl.  

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Place approximately one cup of the marinara sauce in the bottom of a casserole dish measuring 9 inches by 13 inches.  

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To make stuffing the shells easier, transfer the filling to a plastic ziploc bag or piping bag and cut off a small portion of one end.  

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Place the ricotta mixture inside each manicotti shell before arranging them in a single layer in the dish. Apply the remaining sauce on top.   

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The manicotti should be completely covered in sauce. Add the remaining 1/2 cup of Parmesan and 1 cup of mozzarella cheese on top.  

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Bake it covered for an hour, then uncovered for another 15-20 minutes, or until the noodles are tender.  

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This recipe only requires a few simple steps to prepare, despite the appearance that it took hours to prepare.  

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Beat the ricotta cheese until smooth, fill the shells, and transfer everything into a baking tray.   

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If desired, top with additional grated Parmesan cheese and garnish with basil.  

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