Baked Manicotti with Spinach and Cheese is the ultimate Italian comfort dish that’s hearty, flavorful, and surprisingly simple to prepare.
With tender manicotti tubes stuffed with a creamy mixture of ricotta, mozzarella, and spinach, then baked to bubbly perfection in a homemade marinara sauce, this dish is perfect for a cozy dinner or entertaining guests. Each bite offers a satisfying blend of textures and tastes that is sure to become a family favorite!
Instructions
For the Homemade Marinara Sauce:
- Sauté Onion and Garlic: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for another 30 seconds, until fragrant.
- Simmer the Sauce: Pour in the crushed tomatoes, sugar (if using), dried oregano, dried basil, and red pepper flakes. Stir well to combine. Season with salt and black pepper to taste.
- Cook and Blend: Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally. The sauce should thicken and the flavors meld together beautifully. Remove from heat and set aside. If you prefer a smoother sauce, use an immersion blender to blend to your desired consistency.
For the Manicotti Filling and Assembly:
- Prepare the Manicotti Pasta: Cook the manicotti according to package instructions until just al dente. Drain and set aside to cool slightly so you can handle them easily.
- Mix the Filling: In a large mixing bowl, combine the ricotta cheese, thawed spinach, mozzarella, Parmesan, egg, minced garlic, dried oregano, and dried basil. Season with salt and black pepper to taste. Mix until the ingredients are thoroughly combined.
- Stuff the Manicotti: Carefully fill each manicotti tube with the cheese and spinach mixture. Use a piping bag or spoon to make the filling process easier. Set aside once filled.
- Assemble the Dish: Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of marinara sauce along the bottom. Arrange the filled manicotti tubes in a single layer over the sauce. Pour the remaining marinara sauce evenly over the top.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the sauce is bubbling and the cheese on top is melted and golden.
- Garnish and Serve: Remove from the oven and garnish with fresh basil. Serve hot and enjoy!
FAQs
Q: Can I use fresh spinach instead of frozen spinach?
A: Yes! You can use fresh spinach, but you’ll need to cook it down first and drain any excess water before mixing it into the filling.
Q: Can I make this recipe ahead of time?
A: Absolutely. You can assemble the manicotti up to a day ahead. Just cover and refrigerate until you’re ready to bake. Add an additional 10-15 minutes to the baking time if you’re baking it straight from the refrigerator.
Q: How do I prevent the manicotti from breaking while stuffing?
A: Cooking the pasta just until al dente helps to prevent it from tearing. Also, using a piping bag to fill the manicotti can make the process easier and less likely to break the pasta.
