Spinach and Cheese Manicotti is a dish sure to keep you warm and full this winter with three kinds of cheese, hearty marinara sauce, and spinach to keep you healthy.
I don’t know about where you live, but we certainly got a taste of winter here in the bluegrass. The temperature dropped 30 degrees Friday night and barely made it above 40 all weekend. Z was very grateful for his brand new hoodie, courtesy of Sew Squirrelly Boutique. He loves wearing it and gives me a dirty look every time I take it off!
Stuffed manicotti is one of my favorite recipes. I love pretty much anything pasta and the more cheese there is, the better. If you’re a pasta lover too, you’re going to love this recipe! It makes a lot and is super easy to whip up.
I only boil my manicotti for about 5-6 minutes. It softens up the pasta enough to stuff them, but not so much that they rip easily. There’s nothing more frustrating than ripping your manicotti to pieces. I also recommend adding a little olive oil to the water as it’s boiling to help prevent the manicotti shells from sticking together.
Mixing the stuffing mixture together is super easy. Leave the ricotta on the counter for about 10 minutes before you mix everything and it will help you combine everything a little easier.
Also make sure to squeeze as much water out of the spinach as possible. It’s not the end of the world if you don’t get all of the water out, but the more the better.
You’ll need a 9” x 13” glass baking dish for this recipe. I highly recommend this one. I’ve been using it for years and love that it has a lid.
If you love cheese and love pasta, then this Spinach and Cheese Manicotti is for you! Let me know what you think in the comments below!
Spinach and Cheese Manicotti
- 1 Box Manicotti
- 1 1/2 Cups Ricotta Cheese
- 2 Cups Mozzarella Shredded
- 1/2 Cup Parmesan Shredded
- 10 Oz Frozen Spinach thawed
- 1 Large Egg
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Thyme
- 1 Jar Marinara Sauce 24 oz
Bring a large pot about half full of water to a boil. Once boiling add manicotti shells and let boil for about 5-6 minutes, until slightly soft. Drain and set aside.
Squeeze as much water out of the spinach as possible. In a medium sized bowl combine ricotta, 1 1/2 cups of the mozzarella, parmesan, spinach, egg, basil, and thyme.
Spread about half of the marinara sauce in the bottom of a 9" x 13" glass baking dish. Carefully stuff the manicotti with the mixture and place in the baking dish. Once all the shells are stuffed top with remaining marinara sauce and remaining mozzarella cheese. Cover with aluminum foil
Bake at 350° for 30 minutes. Uncover and bake for an additional 10 minutes.