This baked spinach and cheese manicotti uses three kinds of cheese and tastes like restaurant quality! It's quick and easy to make, which makes it perfect for both special occasions and busy weeknight dinners.
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You're looking at a family favorite.
Spinach and cheese manicotti has a rich taste that makes it so comforting and filling. Three types of cheese are flavored with basil and garlic, making your house smell like the very best Italian restaurant.
It then gets covered in marinara sauce and even more cheese. A quick bake in the oven makes everything melty and irresistible. Serve with a side salad and garlic bread for a little help picking up all that sauce and cheese.
Ingredients
- Manicotti noodles
- Mozzarella cheese
- Whole milk ricotta cheese
- Spinach
- Parmesan cheese
- Basil leaves, torn
- Garlic powder
- Crushed red pepper flakes
- Coarse kosher salt and freshly ground black pepper
- Marinara sauce
How to make baked manicotti
- Preheat the oven to 375ºF. Coat a 9x13 baking dish with cooking spray and set aside.
- Bring a large pot of water to a boil and cook the manicotti noodles 2 minutes less than the package directions. Drain in a colander and rinse with cold water until cool enough to handle.
- While the pasta is cooking, combine 1 ½ cups of the mozzarella cheese, the ricotta cheese, spinach, Parmesan cheese, basil, garlic, red pepper flakes, and salt and pepper to taste in a large bowl.
- Spread about ⅓ cup of sauce in the bottom of the prepared pan. Working one at a time, fill the noodles with the cheese filling. Arrange the stuffed noodles in the baking dish, trying not to have too much overlap.
- Top with the remaining sauce, spreading it over the noodles as needed.
- Sprinkle with the remaining cheese, using as much mozzarella as you'd like on top.
- Bake for 20-30 minutes or until the cheese is melted and the sauce is bubbly. Let the manicotti rest for 5 minutes before serving.
Top tips
Rinse the cooked noodles
After cooking the noodles, drain them in a colander and rinse them with cold water. This will stop them from overcooking, cool them enough to handle, and prevent them from sticking together.
How to stuff three cheese manicotti
I used to try filling these with a spoon or two, but realized that it's just easiest to do it with your hands. Hold the manicotti noodle in one hand and stuff the cheese filling in with the other.
If you don't want to get messy, transfer the filling to a pastry bag, cut an opening big enough to allow the filling to flow through, insert the tip into the noodle, and squeeze to fill.
What size pan to use for baked manicotti
Arranging the noodles for baked manicotti is a little tricky, because the noodles aren't as wide as a 9x13 pan but aren't short enough to double them up. I used a smaller pan for the photos to keep it tidy, but don't be afraid to use a 9x13 pan and squeeze them in tight or turn a few sideways to make everything fit. Alternatively, you could use two smaller pans.
How to store spinach and cheese manicotti
Allow leftovers to cool for at least 30 minutes before covering with plastic wrap and storing in the refrigerator for up to 3 days. You can also cover with plastic wrap and aluminum foil before baking and freeze for up to 3 months.
Allow the manicotti to thaw in the refrigerator overnight before baking as directed, adding a few minutes as needed to make sure it is warm in the middle.
Tips for customizing cheese manicotti
- Mix and match your favorite cheeses, using more or less of what is listed here and mixing in fontina, provolone, or cheddar
- Use pesto or refrigerated basil in a tube instead of fresh basil if it's hard to find or out of season
- Meat eaters can add cooked ground beef or shredded chicken
- Mix in your favorite cooked vegetables such as mushrooms, bell peppers, eggplant, onions, or zucchini
- Use one clove of finely minced garlic in place of the garlic powder
FAQ
I recommend partially cooking the manicotti noodles before stuffing them. I usually cook them 2 minutes shy of the package directions, which leaves them softened but still firm enough to handle and stuff. After baking, they come out perfectly al dente.
Yes. To make this recipe vegan, choose vegan swaps for the cheese and make sure there is no dairy or egg in your pasta or sauce. To make it gluten free, simply choose a gluten free manicotti. If you can't find that shape you could swap large shells, rigatoni, or lasagna sheets.
Not all parmesan cheese is vegetarian. If this is important to you, make sure you look for a cheese made with vegetable rennet rather than animal rennet.
More pasta recipes
- Halloumi Stroganoff
- Pan Fried Butternut Squash Pasta
- Halloumi Pasta
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Baked Ravioli
- Easy Fettuccine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Vegetable Lasagna
- Roasted Garlic and Broccoli Pasta
- Olive Oil Alfredo Sauce
- Halloumi Carbonara
- Meatless Baked Ziti
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Baked Spinach and Cheese Manicotti
Ingredients
- 8 ounces manicotti noodles
- 3-4 cups mozzarella cheese, divided
- 1 ½ cups whole milk ricotta cheese
- 1 cup fresh spinach, roughly chopped
- ½ cup freshly grated Parmesan cheese
- 5-6 large basil leaves, torn
- ¾ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- Coarse kosher salt and freshly ground black pepper
- 24 ounces marinara sauce
Instructions
- Preheat the oven to 375ºF. Coat a 9x13 baking dish with cooking spray and set aside.
- Bring a large pot of water to a boil and cook the manicotti noodles 2 minutes less than the package directions. Drain in a colander and rinse with cold water until cool enough to handle.
- While the pasta is cooking, combine 1 ½ cups of the mozzarella cheese, the ricotta cheese, spinach, Parmesan cheese, basil, garlic, red pepper flakes, and salt and pepper to taste in a large bowl.
- Spread about ⅓ cup of sauce in the bottom of the prepared pan. Working one at a time, fill the noodles with the cheese filling (I usually just use my hands to stuff it in there). Arrange the stuffed noodles in the baking dish, trying not to have too much overlap.
- Top with the remaining sauce, spreading it over the noodles as needed.
- Sprinkle with the remaining cheese, using as much mozzarella as you'd like on top.
- Bake for 20-30 minutes or until the cheese is melted and the sauce is bubbly. Let the manicotti rest for 5 minutes before serving.
Notes
Tips for customizing cheese manicotti
- Mix and match your favorite cheeses, using more or less of what is listed here and mixing in fontina, provolone, or cheddar
- Use pesto or refrigerated basil in a tube instead of fresh basil if it's hard to find or out of season
- Meat eaters can add cooked ground beef or shredded chicken
- Mix in your favorite cooked vegetables such as mushrooms, bell peppers, eggplant, onions, or zucchini
- Use one clove of finely minced garlic in place of the garlic powder
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