Spinach Manicotti, also known as cannelloni, is a beloved Italian classic featuring pasta tubes generously stuffed with a rich, creamy blend of ricotta cheese and tender spinach. It’s then bathed in a flavorful marinara sauce and topped with a blanket of melted, bubbling cheese, creating an irresistible culinary masterpiece. This spinach manicotti recipe delivers pure comfort, making it an ideal choice for both bustling weeknight dinners and elegant special gatherings. It’s the kind of warm, inviting dish that effortlessly draws everyone to the table, promising a taste of authentic Italian tradition right in your home.

While perennial pasta favorites like classic Lasagna and delicate Ravioli always hold a special place in our hearts, this homemade ricotta manicotti stands out for its surprising ease of preparation. You might expect such a decadent dish to be complicated, but with just a few straightforward steps, you’ll master one of the best manicotti recipes. The result is a family-favorite meal that tastes just as good, if not better, than what you’d find in a high-end Italian restaurant, proving that gourmet comfort is truly achievable in your own kitchen.

Why This Homemade Spinach Ricotta Manicotti Recipe Shines

This particular Spinach Manicotti recipe isn’t just good; it’s exceptional because it achieves a perfect culinary balance. Each bite offers a harmonious blend of creamy, light ricotta, the earthy freshness of tender spinach, and a deeply rich, homemade marinara sauce. The filling remains incredibly soft, moist, and flavorful, expertly contained within perfectly cooked pasta shells. All of this goodness is then crowned with a glorious, golden blanket of melted mozzarella and Parmesan cheese, transforming it into a truly indulgent experience without being overly complicated to prepare. It’s a dish that feels special and decadent, yet is entirely approachable for any home cook.

Unlike many intricate pasta dishes that demand hours of attention, this ricotta manicotti recipe is surprisingly simple to assemble, making it perfect for impressing guests without the stress. Every step, from softening the shells to simmering the sauce and preparing the delectable filling, is straightforward and designed for success. This ease of preparation doesn’t compromise on flavor; instead, it delivers one of the best manicotti experiences you’ll ever have. Once you try it, you’ll find yourself eager to make this comforting, restaurant-quality meal again and again, straight from your oven to your family’s delighted smiles.

The Irresistible Appeal of Spinach Manicotti

Spinach manicotti holds a special place in Italian-American cuisine, a testament to its comforting nature and rich flavors. It’s a dish that evokes warmth, family gatherings, and the joy of sharing a delicious meal. The combination of pasta, cheese, and a vibrant tomato sauce creates a symphony of tastes and textures that satisfies both the heart and the palate. This recipe elevates the classic by focusing on fresh ingredients and a simplified process, ensuring that even a busy weeknight can feel like a celebration.

Beyond its incredible taste, homemade manicotti offers the satisfaction of crafting a meal from scratch. There’s a certain pride in presenting a dish that looks as impressive as it tastes, knowing that every component was prepared with care. This recipe demystifies the process, making it accessible to cooks of all skill levels. Whether you’re an experienced chef or a novice in the kitchen, you’ll find joy in creating this magnificent Italian bake.

What Goes Into This Flavorful Spinach Ricotta Manicotti

Crafting this delightful spinach manicotti recipe involves layering a few key components: perfectly prepared pasta, a luscious creamy spinach ricotta filling, a vibrant marinara sauce, and a generous topping of melted, golden cheese. Each ingredient plays a crucial role in making this truly one of the best manicotti recipes you can master at home.

• Manicotti Shells (or Cannelloni): These large pasta tubes are the fundamental structure of the dish. They are designed to hold the creamy filling, soaking up the rich marinara sauce during baking, which infuses them with incredible flavor and keeps them tender. While manicotti are traditionally ridged, smooth cannelloni tubes work just as beautifully.
• Ricotta Cheese: As the undisputed star of any good ricotta manicotti, this soft, fresh cheese provides the signature creamy texture and mild, slightly sweet flavor to the filling. Opt for whole milk ricotta for the richest taste and best consistency.
• Spinach: Frozen spinach, once thawed and thoroughly squeezed, adds essential freshness, a vibrant green color, and a valuable boost of nutrients. Its earthy notes perfectly complement and balance the richness of the cheese blend, making the dish wholesome and flavorful.
• Mozzarella and Parmesan Cheeses: A thoughtful blend of these two Italian cheeses is critical for both the filling and the topping. Mozzarella offers its renowned meltability and stretchy texture, creating a bubbly, golden crust. Parmesan contributes a sharp, nutty, and savory depth of flavor that elevates the entire dish.
• Eggs: Incorporated into the ricotta filling, eggs act as a binding agent, helping the filling hold its shape during baking and ensuring a smooth, cohesive texture.
• Garlic & Italian Seasoning: These aromatics and herbs are the soul of Italian cooking. Freshly minced garlic provides a pungent, aromatic base, while Italian seasoning (or fresh basil and parsley) infuses the marinara and filling with classic Mediterranean flavors.
• Nutmeg: A small pinch of freshly grated nutmeg in the ricotta filling is a traditional Italian secret. It subtly enhances the cheese flavors, adding a hint of warmth and sophistication without being overtly noticeable.
• Marinara Sauce: Whether homemade or a high-quality store-bought variety, a rich, slow-simmered marinara is essential. It provides moisture, vibrant tomato flavor, and serves as the delicious base and topping for the stuffed pasta. Using passata (strained tomatoes) ensures a smooth, concentrated tomato flavor.
• Extra Virgin Olive Oil & Onion: These form the foundational flavor base for the marinara sauce, with the onion softening to release sweetness and the olive oil carrying the aromatic notes.

Note: Please see the detailed recipe card at the bottom of this article for a full list of ingredients with precise measurements.

How To Make Spinach Ricotta Manicotti: A Step-by-Step Guide

Crafting this creamy, cheesy spinach manicotti is a rewarding experience, and each step is designed to be straightforward, leading you to a truly delightful Italian meal. Follow these instructions carefully to achieve perfectly stuffed, richly flavored manicotti every time.

1. Soften Shells: Begin by placing your uncooked manicotti shells in a large, shallow dish. Carefully pour boiling salted water over them until they are completely submerged. Covering the dish with foil or plastic wrap allows the steam to trap, gently softening the pasta for about 7 to 10 minutes. This pre-softening step is crucial, as it makes the shells pliable enough to stuff without breaking, but still firm enough to hold their shape during baking. Do not fully cook them, just soften.

2. Sauté Aromatics for Marinara: While the pasta softens, prepare your marinara sauce. Heat olive oil in a medium saucepan over medium-high heat. Add the finely chopped onion and sauté until it becomes translucent and fragrant, typically around 3 minutes. Then, stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it. This aromatic base is key to a flavorful sauce.

3. Simmer Marinara Sauce: To the sautéed aromatics, add the passata (or American tomato sauce), water, and a teaspoon of tomato paste for a deeper umami flavor. Stir in the fresh basil and parsley, or Italian seasoning for convenience. Bring the sauce to a boil, then reduce the heat to low, cover, and let it gently simmer for at least 10 minutes. This simmering time allows the flavors to meld beautifully. Season to taste with salt and freshly ground black pepper.

4. Prepare the Creamy Filling: The secret to a non-watery filling is properly draining your spinach. Squeeze out as much excess liquid as possible from the thawed spinach – this is crucial. In a large bowl, combine the squeezed spinach with ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, two large eggs, minced garlic, Italian seasoning, a pinch of freshly grated nutmeg (for an authentic touch), salt, and pepper. Mix thoroughly until all ingredients are well combined and the filling is uniform.

5. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9 by 13-inch oven-safe baking dish with non-stick cooking spray. Then, spread about 1 cup of your freshly simmered marinara sauce evenly over the base of the dish. This layer of sauce prevents the manicotti from sticking and adds moisture from the bottom up.

6. Pipe Filling and Arrange Manicotti: Transfer the creamy spinach ricotta filling into a sturdy zip-top bag or a dedicated piping bag. If using a zip-top bag, snip a corner to create an opening for piping. Carefully drain the softened manicotti shells and pipe the filling into each tube. Arrange the filled manicotti in a single layer over the marinara sauce in your prepared baking dish. This ensures even cooking and a beautiful presentation.

7. Top and Bake Covered: Spoon the remaining marinara sauce evenly over the arranged manicotti shells. Then, sprinkle generously with the remaining shredded mozzarella and grated Parmesan cheese. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. The foil helps trap moisture, ensuring the pasta cooks through and the cheeses melt without browning too quickly. After 30 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.

8. Rest and Serve: Once baked to perfection, remove the manicotti from the oven. It’s crucial to allow it to cool and set for about 15 minutes before serving. This resting period allows the sauces and cheeses to settle, preventing the dish from falling apart when you serve it. The sauce should be thick enough to coat the back of a spoon. Serve hot and enjoy!

Pro Tips for the Best Spinach Ricotta Manicotti

• Don’t Overcook the Shells: When pre-softening the manicotti, ensure they are pliable but still firm. Overcooked pasta will be mushy and difficult to stuff.
• Drain Spinach Thoroughly: This is a game-changer! Excess water from spinach can make your filling watery and bland. Squeeze it really well.
• Quality Cheese Matters: Using fresh, good-quality ricotta, mozzarella, and Parmesan will significantly impact the flavor and texture of your dish.
• Don’t Skimp on Sauce: A good amount of marinara on the bottom and top ensures moisture and flavor throughout the bake.
• Use a Piping Bag: While a ziplock bag works, a proper piping bag with a wide opening makes stuffing manicotti shells much easier and cleaner.
• Let It Rest: Patience is key! Allowing the manicotti to rest for 10-15 minutes after baking helps the dish set, making for cleaner portions.
• Taste and Adjust: Always taste your marinara sauce and ricotta filling before assembling. Adjust seasonings (salt, pepper, herbs) to your preference.

Serving Suggestions to Complete Your Italian Feast

This rich and satisfying spinach manicotti recipe pairs beautifully with a variety of lighter sides, creating a perfectly balanced and unforgettable meal. The robust flavors of the pasta dish are complemented by fresh, crisp elements.

For a classic Italian experience, serve your manicotti with a simple green salad tossed in a light vinaigrette. A side of warm, crusty garlic bread or focaccia is also essential for soaking up every last bit of the delicious marinara sauce.

If you’re looking to pair it with a protein, lighter chicken dishes create a wonderful balance. Try it alongside Creamy Chicken and Mushroom for an extra cozy, restaurant-style Italian meal. For something with a brighter, citrusy kick, Creamy Lemon Garlic Chicken is a beautiful match. Alternatively, if you want to double down on comfort with bold, saucy flavors, Creamy Tomato Chicken Drumsticks will make manicotti night a true feast. A glass of a medium-bodied red wine, like Chianti or Merlot, would also be a perfect accompaniment.

Make-Ahead and Freezing Instructions for Convenience

Spinach ricotta manicotti is an excellent dish for meal prepping, whether you want to assemble it ahead of time for a busy weeknight or freeze it for a future meal.

Make Ahead:

• Assemble Unbaked: You can assemble the entire dish up to 24 hours in advance. Simply follow all the steps for preparing the sauce, filling, and stuffing the manicotti. Arrange it in the baking dish, cover tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, potentially adding an extra 10-15 minutes to the covered baking time if still very cold.
• Prepare Components: The marinara sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The spinach ricotta filling can also be prepared a day ahead and kept refrigerated.

Freezing Instructions:

• Freeze Unbaked: Assemble the manicotti in a freezer-safe baking dish, but do not bake it. Cover tightly with two layers of plastic wrap and then a layer of aluminum foil to prevent freezer burn. Label with the date. Freeze for up to 2-3 months. To bake from frozen, remove foil and plastic wrap, cover with new foil, and bake at 350°F (175°C) for 60-75 minutes, or until heated through, then uncover and bake for an additional 10-15 minutes to brown the cheese.
• Freeze Baked: Allow the baked manicotti to cool completely. You can freeze individual portions by wrapping them tightly in plastic wrap and then foil, or freeze the entire dish. Place wrapped portions/dish in freezer-safe bags or containers. Freeze for up to 2-3 months. Reheat individual portions in the microwave or oven until warmed through. For a whole dish, thaw in the refrigerator overnight and reheat covered in the oven at 350°F (175°C) until bubbly.