Spinach Manicotti

If you’re not familiar with manicotti, or “little sleeves” from the Italian, they are often seen as an Italian-American version of cannelloni. The difference is that the shells are ridged rather than smooth, and you’ll normally use manicotti with a cheese filling, whereas cannelloni is the basis for some classic meat recipes.

Ingredients for Spinach Manicotti

• Ricotta cheese: Versatile whole-milk ricotta is traditionally made from the whey left over from other cheeses, but it’s the star of this show.
• Spinach: You can use frozen, chopped spinach (thawed) or fresh (washed), but make sure to squeeze it dry.
• Mozzarella cheese: Choose shredded mozzarella, using some for the creamy filling and some for topping.
• Parmesan cheese: Shredded salty Parmesan gives the filling a more assertive flavor. Save some for the topping.
• Egg: Lightly beat a large egg to emulsify the fats in the cheese and blend everything together.
• Fresh parsley: This Italian favorite gives aroma and color to the filling.
• Seasonings: Spinach needs support, so use onion powder, pepper and garlic powder, but no extra salt, because the cheese has plenty.
• Spaghetti sauce: Choose a meat-free store-bought spaghetti sauce, ideally avoiding those with herbs already added, as these tend to turn the sauce sour.
• Manicotti shells: These are packaged as dry pasta shells with their distinctive ridged pattern.

Directions

Step 1: Make the filling

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In a large bowl, mix the ricotta, chopped spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, the beaten egg, chopped parsley and seasonings.

Step 2: Make the sauce base

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In another large bowl, mix the spaghetti sauce and water, then spread 1 cup of this mixture into a greased 13×9-inch baking dish.

Step 3: Fill and arrange the shells, then chill

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Fill the uncooked manicotti shells with the spinach and ricotta cheese mixture, then arrange them to form a single layer over the spaghetti sauce. Pour the remaining sauce over the top, then sprinkle with the remaining mozzarella and Parmesan. Cover the dish and refrigerate it overnight.

Editor’s Tip: To stuff the manicotti, transfer the cheese mixture to a resealable bag, snip off a corner and squeeze gently to pipe the mix into the shell from both ends.

Step 4: Bake the spinach manicotti

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Remove the dish from the refrigerator 30 minutes before baking, and preheat the oven to 350°F. Bake the dish, uncovered, for 40 to 50 minutes or until the manicotti are tender and the cheese has fully melted and started to bubble.

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Spinach Manicotti Variations

• Leave out the tomato: Fill the manicotti as before, but replace the spaghetti sauce with a white cheese sauce flavored with lemon zest and tarragon. The egg prevents curdling, and the sauce is richer and more cheesy.
• Use homemade sauce: Since this recipe requires overnight chilling, you’ve got time to prepare a homemade meatless spaghetti sauce just the way you like it.
• Try this spice hack: Prepare to be amazed at the improvement allspice and nutmeg will bring to the cheese filling. In fact, it’s no secret that these tropical spices bring out the best in a creamy cheese sauce.

How to Store Spinach Manicotti

Once it has cooled, you can store cooked spinach and cheese manicotti in an airtight container in the refrigerator for up to three days.

Can you make manicotti spinach and ricotta ahead of time?

This is already a recipe to start the day ahead of baking, but you can go as many as three days before, if you’re that well organized. Cover and refrigerate the filled shells, then let them come up to room temperature before baking.

Spinach Manicotti Tips

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Why can’t I use fresh manicotti pasta?

You could boil dry manicotti shells to al dente, allow them to cool, then fill them directly if you wanted to do everything the same day. However, we’ve chosen the refrigeration method to soften the shells because cooked manicotti are harder to fill, tend to stick together and can result in a watery filling.

What could I use instead of spinach?

You can substitute (or enhance) spinach with arugula or fresh watercress, both of which will give a more pleasantly peppery flavor. These two salad vegetables tend to be fresh rather than frozen, however, so you’ll have a more narrow window for meal planning.

Do other cheese combinations work in this spinach manicotti recipe?

The advantage of ricotta is that it’s cheesy without being too heavy. If you just want purely indulgent comfort food, however, you can use cream cheese, goat cheese, mascarpone or even a fuller-flavored blue cheese.