Main Dishes
Manicotti
Description
This easy cheesy Manicotti recipe is a stuffed pasta that’s filled with not one, not two, but THREE different cheeses and spinach, smothered in marinara (and more cheese), then baked to melty perfection. It’s the ultimate Italian comfort dinner!
Ingredients
- ½ teaspoon kosher salt plus more for pasta water
- 1 (8- to 10-ounce) package manicotti
- 1 (10-ounce) package chopped frozen spinach
- 1 (15-ounce) container part-skim ricotta cheese or use whole milk
- 2 cups shredded whole milk mozzarella cheese divided about 8 ounces
- ¾ cup finely grated Parmesan divided
- 1 large egg at room temperature
- 3 garlic cloves, minced about 1 tablespoon
- ⅛ teaspoon ground nutmeg
- 1 (14-ounce) jar good quality marinara sauce divided—I like DeLallo or Rao’s
- Thinly sliced fresh basil or chopped fresh parsley for serving
Directions
- Place a rack in the center of your oven and preheat to 350°F. Coat a rimmed baking sheet with nonstick spray.
- Bring a large pot of well-salted water to a boil and cook the manicotti to just below al dente according to the package instructions—it should still be a little too chewy to eat (mine cooked in three minutes). With a spotted spoon, remove the manicotti from the water and spread on the prepared baking sheet in a single layer to cool. Some of the manicotti will probably be broken—you’ll only need around 14 reasonably intact for the filling.
- Meanwhile, place the spinach in a large microwave-safe bowl. Microwave on high for 1 minutes, stir, then continue microwaving for 1 to 2 minutes more, until completely thawed. If it’s very hot, let it cool to near room temperature.
- To the bowl, add the ricotta, 1 cup of the mozzarella, ½ cup of the Parmesan, the egg, garlic, ½ teaspoon salt, and nutmeg.
- Coat a 9×13-inch baking dish with nonstick spray. Spread 1 cup of the marinara sauce in a thin, even layer on the bottom. Working one at a time, fill the manicotti (I use a piping bag; a hole snipped in the corner of a large ziptop bag works too!), then arrange in a single layer in the baking dish.
- Spoon the remaining sauce evenly over the manicotti and sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan.
- Bake manicotti uncovered until hot and bubbly about 30 to 35 minutes. Let the manicotti stand for 5 minutes, sprinkle with fresh basil, then serve.
