Spinach and Cheese Stuffed Manicotti Recipe for Dinner

Comfort food at its best, Cheesy Spinach Stuffed Manicotti is the perfect cozy dinner. Tender pasta tubes filled with a creamy ricotta and spinach mixture, topped with tomato sauce and melted mozzarella, make a satisfying and family-friendly meal.

A Traditional Pasta Dinner Everyone Will Love!

If you enjoy Italian nights, this classic baked pasta belongs on the menu. Saucy, cheesy, and comforting, spinach-stuffed manicotti delivers hearty flavor with minimal fuss. The light ricotta filling combined with spinach becomes indulgent once baked inside pasta tubes and smothered with zesty tomato sauce.

What’s the Difference Between Stuffed Shells and Stuffed Manicotti?

Both dishes combine pasta, a creamy cheese filling, and a tomato-based sauce. The main difference is the pasta shape: stuffed shells use large, shell-shaped pasta that holds filling like a little pouch, while manicotti are tube-shaped and offer an even, slicable shape. Either is delicious; choose the shape you prefer for presentation and portioning.

Recipe Ingredients

This recipe is straightforward and uses familiar ingredients. You’ll likely have most items on hand.

• Pasta: 8 ounces uncooked manicotti or cannelloni tubes.
• Ricotta cheese: 2 cups, the creamy base of the filling.
• Parmesan: 2/3 cup grated Parmesan for flavor.
• Spinach: 1 cup frozen chopped spinach, thawed and well drained (fresh works too).
• Egg: 1 egg to bind the filling.
• Garlic powder: 2 teaspoons for savory depth.
• Italian seasoning: 1 teaspoon or a mix of basil and oregano.
• Salt & pepper: to taste.
• Tomato sauce: 24 ounces, marinara or your favorite pasta sauce.
• Mozzarella: 2 cups shredded for a bubbly cheese topping.
• Fresh basil: for garnish.

Manicotti vs. Cannelloni

Manicotti are typically slightly larger and often have ridges that help hold sauce. Cannelloni tubes are smoother and a bit smaller. Either works for stuffing; choose whichever is available.

How to Make Spinach Stuffed Manicotti

The method is simple and rewarding. Plan about an hour from start to finish.

• Preheat & cook pasta: Preheat the oven to 375°F. Cook the manicotti according to package directions until just al dente, drain, rinse with cold water, and set aside so they’re easy to handle.
• Prepare the filling: In a large bowl, combine ricotta, Parmesan, drained spinach, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until smooth.
• Fill the pasta: Use a piping bag, a zip-top bag with a corner snipped off, or a spoon to stuff the cooled manicotti with the cheese and spinach mixture.
• Assemble: Spread a layer of tomato sauce in the bottom of a 9×13-inch baking dish. Arrange the filled manicotti in the dish and cover with the remaining sauce so the pasta is coated.
• Add cheese: Sprinkle shredded mozzarella evenly over the sauced manicotti.
• Bake: Cover with foil and bake 25 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is melted, bubbly, and lightly golden.
• Rest and serve: Let the dish cool a few minutes, garnish with fresh basil, and serve warm.

Tips for Success

• Under-cook the pasta slightly: Manicotti will finish cooking in the oven; undercooking prevents mushy tubes.
• Don’t worry about thin sauce: The sauce will thicken as it bakes and some will be absorbed by the pasta.
• Swap sauces freely: Use marinara, pizza sauce, or a favorite jarred sauce — each adds a slightly different flavor.
• DIY piping bag: If you don’t have one, use a zip-top bag with a small corner cut off to pipe the filling.

Yummy Serving Suggestions

Pair this manicotti with simple sides for a complete meal:

• Salad: A Caesar or mixed green salad adds brightness and crunch.
• Garlic bread or knots: Warm, garlicky bread is ideal for sopping up extra sauce.
• Roasted vegetables: Roasted asparagus, green beans, or a simple vegetable medley balance the richness of the pasta.

Storing, Freezing, and Reheating Manicotti

• Storing: Refrigerate cooked manicotti in a covered dish or airtight containers for up to 5 days.
• Freezing: Freeze fully cooled manicotti with sauce for up to 3 months in airtight containers, freezer bags, or a well-wrapped baking dish. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions until hot.

Cheesy Spinach Stuffed Manicotti

Servings: 6 • Prep: 30 minutes • Cook: 35 minutes • Total: ~1 hour 5 minutes

Ingredients

• 8 ounces manicotti or cannelloni tube pasta (uncooked)
• 2 cups ricotta cheese
• 2/3 cup grated Parmesan cheese
• 1 cup frozen chopped spinach, defrosted and well drained
• 1 egg
• 2 teaspoons garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 24 ounces tomato sauce
• 2 cups shredded mozzarella cheese
• Fresh basil for garnish

Instructions

• Preheat the oven to 375°F.
• Cook the manicotti according to package directions until al dente. Drain and rinse with cold water; set aside.
• In a large bowl, mix ricotta, Parmesan, drained spinach, egg, garlic powder, Italian seasoning, salt, and pepper until combined.
• Stuff the cooled manicotti with the filling using a piping bag, zip-top bag, or spoon.
• Spread a layer of tomato sauce in the bottom of a 9×13-inch baking dish. Arrange the stuffed manicotti in the dish and pour remaining sauce over them.
• Sprinkle shredded mozzarella over the top.
• Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.
• Let cool for a few minutes, garnish with fresh basil, and serve.

Notes

• Cooked manicotti keeps up to 5 days in the refrigerator.
• Freeze up to 3 months; thaw in the refrigerator before reheating.
• Reheat in a 350°F oven until heated through.
• Use fresh or frozen spinach (thaw and drain frozen before using).
• Substitute mild, moist cheeses for ricotta (like cottage cheese) and a firm, flavorful cheese for Parmesan if desired.

More Baked Pasta Dinners

• Baked Mostaccioli
• Chicken Alfredo Pasta Bake
• The Best Baked Spaghetti Casserole