Cheese Manicotti
Cheese manicotti stuffed with spinach-ricotta filling, baked in marinara under mozzarella—Italian-American Sunday classic. No-boil or par-cooked tubes work; bake covered then uncovered until 165°F and bubbly.
đź›’Ingredients
- 1 (8-ounce) box manicotti shells (about 14)
- 1 (32-ounce) container whole-milk ricotta
- 1 large egg
- 2 cups shredded mozzarella, divided
- 3/4 cup grated Parmesan, divided
- 2 cups chopped fresh spinach (or 10-ounce frozen spinach, thawed and squeezed dry)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups marinara sauce
- Fresh basil (optional)
🔧Kitchen Tools Needed
- 9x13 baking dish
- Piping bag or zip-top bag
- Large pot
- Instant-read thermometer
đź“ťInstructions
- 1
Preheat oven to 375°F. Cook manicotti 2–3 minutes less than package directions (or follow no-boil package directions with extra sauce). Drain carefully.
- 2
Mix ricotta, egg, 1 cup mozzarella, 1/2 cup Parmesan, spinach, garlic, Italian seasoning, salt, and pepper.
- 3
Spread 1 cup marinara in a 9Ă—13-inch dish. Pipe or spoon filling into shells; arrange in dish. Cover with remaining marinara, then remaining mozzarella and Parmesan.
- 4
Cover with foil; bake 30 minutes. Uncover; bake 10–15 minutes until cheese browns and filling reaches 165°F.
- 5
Rest 10 minutes. Garnish with basil. Refrigerate within 2 hours up to 4 days; reheat covered to 165°F.
🥗Nutrition Information
⚡Calories per serving: 470
🏷️Recipe Tags
âť“Frequently Asked Questions
Easiest stuffing method?
Cut a corner off a zip-top bag and pipe the ricotta mix—less breakage than spoons.
No-boil manicotti?
Use extra sauce (about 4 cups total) and bake covered longer per package; verify 165°F.
Meat version?
Add 1/2 pound cooked ground beef or sausage (160°F) to the marinara.
Freeze?
Freeze assembled unbaked up to 3 months; thaw overnight before baking.
Food safety?
Egg-ricotta filling must reach 165°F in the bake.
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