Spinach Ricotta Manicotti

5 from 3 votes

Spinach Ricotta Manicotti

Spinach Ricotta Manicotti or Cannelloni with a creamy soft and flavourful filling, homemade marinara sauce and melted cheese. Pure comfort food indulgence!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: American, Italian

Keyword: Cannelloni, Manicotti

Servings: stuffed manicotti tubes

Author: Karina

Ingredients

MANICOTTI OR CANNELLONI

14 uncooked manicotti shells (or 18 dried cannelloni tubes)
Good pinch of salt

FILLING

8 oz frozen spinach, thawed
1 lb ricotta cheese
1 cup fresh shredded mozzarella cheese (4 oz | 120 g)
1/2 cup freshly grated Parmesan
2 large eggs
2 cloves garlic, finely chopped or minced
1 teaspoon Italian seasoning
Pinch freshly grated nutmeg (optional)
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper

MARINARA SAUCE

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (about 1/4 cup)
2 cloves garlic, finely chopped (or minced)
28 oz American tomato sauce, (Passata)
1 cup water (swirl in tomato bottle to wash excess out for the sauce)
1 teaspoon tomato paste
2 teaspoons each fresh chopped basil and parsley (or 1 1/2 teaspoons Italian seasoning)
1 teaspoon salt
Freshly ground black pepper

TOPPING

1 cup fresh shredded mozzarella cheese
1/2 cup freshly grated Parmesan

US - Metric

Instructions

MANICOTTI

In a large shallow dish, cover manicotti shells with boiling water and season generously with salt. Cover with foil or plastic wrap and set aside to soften slightly (about 7-10 minutes while you prepare your sauce).

MARINARA SAUCE

Heat the oil in a medium saucepan over medium-high heat. Sauté onion until transparent (about 3 minutes), then addd the garlic and cook until fragrant (about 30 seconds). Add the tomato sauce (Passata), water, paste and herbs. Bring to a boil, then lower the heat and simmer, covered, for 10 minutes.
Stir in salt and pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

FILLING

Squeeze excess water from the thawed spinach.
Combine filling ingredients in a bowl until well combined.

ASSEMBLE AND COOK

Preheat oven to 350°F | 175°C.
Spray the bottom of a 9 x 13-inch ovenproof baking dish with nonstick spray. Spread out about 2 ladles (or 1 cup) of the marinara sauce on the bottom of baking dish.
Transfer filling mixture into a strong ziplock bag. Cut a hole in the bottom corner of the bag (see photos in post, or use a piping bag).
Once manicotti tubes have softened slightly but are still firm to the touch, use a slotted spoon to transfer them from the boiling water to a plate. 'Pipe' filling into manicotti tubes and arrange them in a single layer over the sauce in the baking dish. Top with remaining sauce and cheese.
Cover with foil and bake for 30 minutes. Uncover and bake for a further 10-15 minutes, or until pasta shells are cooked through.
Serve immediately.

Notes

FOR CANNELLONI:

Use dried cannelloni tubes that do not need to be pre-boiled before cooking in the oven if you can. If you can't find them, follow pre-cooking packet instructions for what you have on hand.

Cover stuffed cannelloni tubes with foil and bake for 25 minutes.
Remove foil and bake for a further 10 minutes, or until cooked through.

LEFTOVERS

Refrigerate for up to 3 days.

Alternatively freeze for up to 2 months.

Nutrition