If you’re craving a comforting Italian dish that’s cheesy, vibrant, and packed with green goodness, you’re going to adore this Cheesy Spinach Manicotti Bake Recipe. It’s one of those cozy meals that feels fancy but is surprisingly easy to make, perfect for family dinners or impressing friends. Trust me, once you try it, it’ll become a staple in your recipe box — my family goes crazy for it every time!
Why You’ll Love This Recipe
- Comfort Food Classic: This bake oozes melted cheese and tender pasta, making it a guaranteed crowd-pleaser.
- Fresh Spinach Boost: The spinach adds a bright, earthy flavor that keeps the dish feeling light and fresh.
- Simple Yet Impressive: You won’t believe how easy it is to assemble, but it looks and tastes homemade and gourmet.
- Make-Ahead Friendly: Perfect for prepping in advance and even freezing for a busy weeknight meal.
Ingredients You’ll Need
The magic of this Cheesy Spinach Manicotti Bake Recipe lies in combining creamy cheeses and vibrant spinach with tender pasta, all baked under a luscious marinara sauce. For the best results, look for high-quality canned sauce and fresh cheeses that you love.
- Kosher Salt: Essential for seasoning the pasta water to enhance flavor.
- Manicotti Pasta: Tubular pasta that’s perfect for stuffing—look for good quality with no cracks.
- Frozen Chopped Spinach: Easy to use and packed with nutrients; just make sure to thaw and drain properly.
- Ricotta Cheese: Part-skim works great for a lighter version, but whole milk ricotta adds extra creaminess.
- Mozzarella Cheese (Shredded): Whole milk mozzarella melts beautifully, giving that gooey, cheesy pull.
- Parmesan Cheese (Finely Grated): Provides salty depth; fresh-grated parmesan is a game-changer here.
- Large Egg: Helps bind the filling ingredients together perfectly.
- Garlic Cloves (Minced): Fresh garlic adds vibrant aroma and flavor—don’t skip it!
- Ground Nutmeg: Just a hint adds warmth and complexity to the filling.
- Marinara Sauce: Choosing a good-quality jarred sauce makes all the difference for rich flavor.
- Fresh Basil or Parsley (for serving): Adds a fresh, herbal touch to finish the dish.
Variations
I love experimenting with this Cheesy Spinach Manicotti Bake Recipe to suit different occasions or dietary needs. Feel free to customize it and make it truly yours—once you’ve nailed the classic, the sky’s the limit!
- Meat Variation: Adding cooked ground beef or Italian sausage to the filling makes it even heartier—my kids love this twist for special Sundays.
- Dairy-Free Version: Swap the cheeses for plant-based alternatives, and use a marinara sauce without added cheese for a vegan-friendly bake.
- Fresh Spinach Swap: If you prefer fresh spinach, sauté it down before mixing; it adds a lovely texture and even fresher flavor.
- Spicy Kick: Stir in some red pepper flakes or a dash of hot sauce to the filling for a subtle heat that wakes up the dish beautifully.
How to Make Cheesy Spinach Manicotti Bake Recipe
Step 1: Cook the Manicotti Just Right
Start by preheating your oven to 350°F and prepping a baking sheet with nonstick spray. When you boil the manicotti, aim for just under al dente—the pasta should be pliable but still slightly firm since it’ll cook more in the oven. I usually boil mine for about three minutes, then spread the shells out to cool on the sheet so they don’t stick together. Don’t worry if a few pipes break—just save the intact ones; you’ll need about 14 to fill.
Step 2: Prepare the Spinach and Cheese Filling
While the pasta cools, thaw the frozen spinach in the microwave, stirring every minute until fully thawed, then let it come to near room temperature. This step helps prevent excess liquid in your filling. Next, mix the spinach with ricotta, half the mozzarella and parmesan, the egg, minced garlic, salt, and a pinch of nutmeg. I find that the nutmeg really elevates the creamy filling without overpowering it—you’ll love the subtle depth it brings.
Step 3: Assemble the Manicotti
Coat a 9×13-inch baking dish with nonstick spray and spread a thin layer of marinara sauce on the bottom to prevent sticking. It’s easiest to fill the manicotti using a piping bag—if you don’t have one, a zip-top bag with a snipped corner works perfectly fine. Carefully stuff each manicotti tube with the spinach-cheese mixture, then arrange them all in a single layer in the dish.
Step 4: Add Sauce, Cheese, and Bake
Spoon the remaining marinara sauce evenly over the filled pasta, then sprinkle the rest of the mozzarella and parmesan cheeses on top. Pop the dish into your preheated oven and bake uncovered for 30 to 35 minutes until bubbling and golden on top. Let it rest for about 5 minutes once out of the oven—this helps it set so the manicotti hold together nicely when you serve.
Pro Tips for Making Cheesy Spinach Manicotti Bake Recipe
- Don’t Overcook the Pasta: Slightly underdone mani makes stuffing and baking much easier—you avoid mushy noodles this way.
- Squeeze Excess Moisture from Spinach: Use a clean kitchen towel or paper towels to press out as much liquid as possible before adding to cheese.
- Use a Piping Bag for Easy Filling: This saves you mess and ensures each manicotti is adequately filled without tearing the pasta.
- Let It Rest Before Serving: Gives the filling time to set, making for cleaner slices and better presentation.
How to Serve Cheesy Spinach Manicotti Bake Recipe
Garnishes
After baking, I sprinkle fresh basil or chopped parsley for a bright, herbal pop that balances all that cheesy richness. Sometimes, a drizzle of good olive oil or a few red pepper flakes on top can add a nice contrast if you like a little kick.
Side Dishes
To round out the meal, I love pairing this manicotti bake with a crisp green salad dressed in lemon vinaigrette or a simple garlic roasted vegetable like asparagus or broccoli. Garlic bread or a warm crusty baguette also goes beautifully with the marinara sauce!
Creative Ways to Present
For special occasions, I sometimes plate individual manicotti on pretty dishes topped with a spiral of extra sauce and a basil leaf. Garnishing with edible flowers or sprinkling finely grated parmesan around the edges can make it feel extra festive and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Any leftovers go straight into an airtight container in my fridge and usually last up to 3 days. Reheating is easy and still delicious—I just cover the dish with foil and warm it carefully in the oven or microwave.
Freezing
This Cheesy Spinach Manicotti Bake Recipe freezes like a champ. I assemble the whole dish, then wrap it tightly in plastic wrap and foil before freezing for up to 3 months. On busy nights, I thaw it overnight in the fridge and bake it fresh the next day—super convenient!
Reheating
To reheat, cover the manicotti bake with foil and warm it in a 350°F oven until heated through, about 20-25 minutes. This helps keep the cheese creamy and prevents drying out. A quick zap in the microwave works too, but the oven gives the best melt and texture.
FAQs
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Can I use fresh spinach instead of frozen in this Cheesy Spinach Manicotti Bake Recipe?
Absolutely! If you use fresh spinach, be sure to sauté it in a little olive oil until wilted, then cool and squeeze out as much moisture as possible before mixing it into the filling. This prevents watery pasta and keeps the filling creamy.
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Do I have to boil the manicotti pasta before stuffing?
Yes, you generally need to boil the manicotti until just under al dente so they are pliable enough to fill without breaking. Cooking them less than recommended prevents mushy pasta after baking. If you find no-boil manicotti, follow the package instructions closely.
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How can I prevent the manicotti from breaking when filling?
Be gentle when handling the pasta and don’t overfill the tubes. Using a piping bag to place the filling inside helps you control the amount and shape the filling better. Also, cooling the pasta on a greased baking sheet keeps it from sticking and tearing.
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Can I make this dish ahead of time?
Definitely! You can assemble everything a day ahead, cover tightly, and keep it refrigerated. When you’re ready, just bake it straight from the fridge, adding a few extra minutes to baking time if needed.
Final Thoughts
Making this Cheesy Spinach Manicotti Bake Recipe always feels like a little kitchen celebration for me. It’s a cozy, comforting dish that tastes much more complicated than it really is, and it always brings everyone to the table smiling. I love knowing I can prep it ahead or freeze it, which comes in handy on busy days. If you’re looking for a cheesy, green-packed Italian dish with that wow factor, give this one a try—you’ll thank me later!
Print
Cheesy Spinach Manicotti Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This classic manicotti recipe features pasta tubes filled with a creamy spinach and ricotta mixture, baked in rich marinara sauce and topped with melted mozzarella and Parmesan cheeses. It’s a comforting Italian-American dish perfect for family dinners or special occasions.
Ingredients
Pasta
- ½ teaspoon kosher salt plus more for pasta water
- 1 (8- to 10-ounce) package manicotti
Filling
- 1 (10-ounce) package chopped frozen spinach
- 1 (15-ounce) container part-skim ricotta cheese or whole milk ricotta
- 2 cups shredded whole milk mozzarella cheese, divided (about 8 ounces)
- ¾ cup finely grated Parmesan cheese, divided
- 1 large egg at room temperature
- 3 garlic cloves, minced (about 1 tablespoon)
- ⅛ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Sauce and Garnish
- 1 (14-ounce) jar good quality marinara sauce, divided
- Thinly sliced fresh basil or chopped fresh parsley for serving
Instructions
- Preheat Oven: Place a rack in the center of your oven and preheat to 350°F. Lightly coat a rimmed baking sheet with nonstick spray to prepare for cooling the manicotti.
- Cook Pasta: Bring a large pot of well-salted water to a boil and cook the manicotti until just below al dente, about 3 minutes or as instructed on the package. The pasta should be slightly chewy and not fully cooked. Using a slotted spoon, carefully remove the manicotti and spread them in a single layer on the prepared baking sheet to cool. Reserve about 14 whole tubes for filling, discarding broken pieces.
- Prepare Spinach: Place frozen chopped spinach in a large microwave-safe bowl. Microwave on high for 1 minute, stir, then continue microwaving for 1 to 2 more minutes until completely thawed. Allow the spinach to cool to near room temperature if it becomes very hot.
- Make Filling: To the cooled spinach, add ricotta cheese, 1 cup of the shredded mozzarella, ½ cup of Parmesan, the room-temperature egg, minced garlic, ½ teaspoon kosher salt, and ground nutmeg. Stir well to combine into a creamy filling.
- Assemble Manicotti: Coat a 9×13-inch baking dish with nonstick spray. Spread 1 cup of marinara sauce evenly on the bottom. Using a piping bag or a large zip-top bag with a corner snipped off, fill each manicotti tube with the spinach-ricotta mixture. Arrange the filled manicotti in a single layer in the baking dish.
- Add Sauce and Cheese: Spoon the remaining marinara sauce evenly over the stuffed manicotti. Sprinkle with the remaining 1 cup shredded mozzarella and ¼ cup Parmesan cheese to top.
- Bake: Bake the manicotti uncovered in the preheated oven until hot, bubbly, and the cheese is melted and golden, about 30 to 35 minutes.
- Rest and Serve: Let the baked manicotti stand for 5 minutes after removing from the oven. Garnish with thinly sliced fresh basil or chopped parsley before serving.
Notes
- Storage: Store leftover baked manicotti in an airtight container in the refrigerator for up to 3 days.
- Freezing: To prepare as a freezer meal, assemble the manicotti then wrap tightly with plastic wrap followed by foil. Freeze for up to 3 months. Thaw in the refrigerator before baking according to the recipe instructions.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 70 mg
