Spinach Cheese Manicotti Bake

This cheesy spinach manicotti bake combines pasta tubes stuffed with ricotta and spinach for the ultimate comfort food.

Quick Answer: Make spinach cheese manicotti bake by stuffing cooked manicotti shells with a ricotta-spinach mixture, laying them in marinara sauce, topping with more sauce and mozzarella, then baking at 375°F for 25-30 minutes until bubbly.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Main Dish

Difficulty: Moderate

Cuisine: Italian-American

Yield: 4 servings

Dietary: Vegetarian

Why You’ll Love This Recipe

Creamy, cheesy filling with perfectly seasoned marinara sauce
Can be assembled ahead for easy meal prep
Kid-friendly comfort food that sneaks in vegetables
Budget-friendly vegetarian main dish
Freezes beautifully for future meals

Quick Benefits

This spinach cheese manicotti bake delivers restaurant-quality flavor while being surprisingly simple to prepare at home. The combination of three cheeses with spinach creates an irresistibly creamy filling that’s both nutritious and satisfying.

Ingredients

8 oz Manicotti Pasta, cooked until al dente
2 cups Ricotta Cheese
3 cups Mozzarella Cheese, hand shredded
1 cup Parmesan Cheese, grated
1 Egg
¼ cup Frozen Chopped Spinach, thawed and drained very well
3 cups Tomato Sauce (homemade or jarred)
Salt and Pepper, to taste
1 tablespoon Garlic Powder
1 teaspoon Oregano
1 tablespoon Italian Seasoning

Instructions

Preheat the oven to 350°F (175°C).
Line a 9 x 13-inch baking dish with 2 cups of tomato sauce.
In a large bowl, combine ricotta, 2 cups of mozzarella cheese, Parmesan cheese, egg, spinach, salt, pepper, garlic powder, oregano, and Italian seasoning. Mix until evenly combined.
Using a spoon, fill the inside of the manicotti pasta with the prepared spinach and cheese mixture.
Place the filled manicotti side by side in the prepared baking dish. Cover them with the remaining tomato sauce and sprinkle the top with the rest of the mozzarella cheese.
Bake in the preheated oven for 20-30 minutes, or until bubbly and heated through.
Let the dish cool slightly, garnish with parsley if desired, and serve warm.

You Must Know

Don’t overcook the pasta – it will continue cooking in the oven
Thoroughly drain spinach to prevent watery filling
Let rest 10 minutes before serving to set
Use a piping bag for easier shell filling
Check that egg is fully incorporated into filling
Cover with foil to prevent cheese from burning

Serving Suggestions

Garlic bread or crusty Italian bread
Caesar salad or mixed green salad
Roasted vegetables like broccoli or zucchini
Red wine like Chianti or Sangiovese

Creative Variations

Add cooked ground Italian sausage to the filling for meat lovers
Swap spinach for other cooked vegetables like kale or chard
Use different cheese combinations like fontina or provolone
Add mushrooms or roasted red peppers to the filling

Cultural Notes

While traditional Italian manicotti uses crepes rather than pasta tubes, this Italian-American adaptation became popular in the mid-20th century. The addition of spinach to the classic cheese filling adds both nutrition and flavor while maintaining the comfort food appeal of the original dish.

Pro Tips

Cook extra shells in case some break during boiling
Use whole milk ricotta for best texture and flavor
Grate Parmesan fresh rather than using pre-grated
Season filling generously – pasta dilutes flavors

Frequently Asked Questions

Q: Can I freeze spinach cheese manicotti bake?
A: Yes, freeze unbaked for up to 3 months. Thaw overnight before baking.

Q: How do I prevent the shells from splitting?
A: Cook until just al dente and handle gently when filling.

Q: Can I use fresh spinach instead of frozen?
A: Yes, cook and drain 1 pound fresh spinach to replace frozen.

Q: What’s the best way to fill the shells?
A: Use a piping bag or zip-top bag with corner cut off.

Q: Can I make this gluten-free?
A: Yes, use gluten-free manicotti shells and check sauce ingredients.

Health Benefits

This spinach cheese manicotti bake provides calcium and protein from the cheese, plus iron and vitamins A and C from the spinach. Using part-skim cheese and adding vegetables to the filling creates a more balanced meal while maintaining the satisfying comfort food experience.

Nutrition

(Per serving, estimate) Calories: 585 • Carbs: 45g • Protein: 35g • Fat: 28g • Sodium: 890mg

Notes

Leftovers will keep refrigerated for up to 4 days. Reheat individual portions in the microwave or whole dish covered in the oven.