Baked Manicotti
Baked manicotti stuffed with a creamy ricotta and spinach filling, topped with tomato sauce and melted cheese. Perfect for a flavorful, comforting Italian meal.
Servings: 4 people
Calories:
Ingredients
- 8 manicotti pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 cup cooked spinach chopped and drained
- 1 egg
- 2 cups tomato sauce
- 1 tsp garlic powder
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or spray with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Cook manicotti shells according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside on a lightly oiled tray to prevent sticking.
- In a mixing bowl, combine ricotta cheese, ½ cup mozzarella, Parmesan, chopped spinach, egg, garlic powder, dried basil, salt, and black pepper. Mix thoroughly until smooth and well incorporated.
- Using a spoon or piping bag, fill each manicotti shell with the cheese and spinach mixture. Handle shells gently to avoid breaking.
- Spread 1 cup of tomato sauce evenly in the bottom of the prepared baking dish. Place filled manicotti on top of the sauce. Pour the remaining tomato sauce over the shells and sprinkle with the remaining ½ cup of mozzarella cheese.
- Cover the baking dish with aluminum foil. Bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes until cheese is melted and slightly golden.
- Allow manicotti to rest for 5 minutes before serving. Garnish with fresh basil or extra Parmesan if desired.