Creamy Ricotta and Spinach Stuffed Manicotti

My Creamy Ricotta & Spinach stuffed manicotti recipe is cheesy, bubbly perfection! This Italian-American classic is easier than you think. Get the recipe now!

Recipe Introduction

Quick Hook

Ever crave something super comforting? like, curl-up-on-the-couch-with-a-blanket comforting? then you need to try this stuffed manicotti recipe. seriously, it's like a big hug but in pasta form.

Plus, the creamy ricotta filling is just divine.

Brief Overview

Stuffed manicotti is classic italian-american comfort food. it takes a bit of time, about an hour and fifteen minutes total, and it is a medium difficulty level recipe.

This makes 6 servings, perfect for a family dinner.

Main Benefits

Okay, spinach is packed with iron. honestly, this is my go-to when i want something satisfying and, well, a little bit healthy.

This stuffed manicotti is perfect for a cozy night in. what makes this recipe special? the homemade sauce, hands down.

Building The Best Stuffed Manicotti

Let's talk ingredients. you will need olive oil, onion, garlic, and canned crushed tomatoes for your sauce. we can't forget dried oregano and basil for that authentic italian flavor.

I also use a teaspoon of sugar in the sauce to balance the acidity.

Next up is the filling. ricotta cheese is key, and i highly recommend using full-fat. add grated parmesan cheese, an egg, thawed spinach, and a little nutmeg for that subtle warmth.

Season with salt and pepper.

And finally, grab those manicotti shells, mozzarella cheese, and a baking dish.

Making The Magic Happen

First, get that sauce simmering! sauté the onion and garlic in olive oil until softened. then, add the crushed tomatoes, tomato sauce, herbs, sugar, salt, and pepper.

Let it simmer for about 15 minutes. this is where the magic happens.

While the sauce simmers, cook the manicotti shells until al dente. don't overcook them; they'll be hard to stuff. drain and rinse with cold water to stop the cooking process.

This step is crucial.

Time For The Fun Part

Now, mix together the ricotta, parmesan, egg, spinach, parsley, nutmeg, salt, and pepper in a bowl. grab a piping bag or a ziploc bag and carefully stuff each shell with the filling.

This can be a little messy, but hey, that is part of the fun.

Bake To Perfection

Spread a thin layer of sauce in the bottom of your baking dish. arrange the stuffed manicotti shells in a single layer.

Pour the remaining sauce over them and sprinkle with mozzarella and parmesan cheese.

Bake in a preheated oven at 375° F ( 190° C) for 35- 40 minutes, or until bubbly and golden brown. Let it cool slightly before serving.

Angelic Baking, Right Here

Best angel food cake who? honestly, i can't think of a better way to use glaze frosting on other angel food cake desserts .

It would be a cake light enough to balance out the richness of the stuffed manicotti . it's perfect for summer baking .

You can adapt many cake recipes from scratch for it, maybe even try a cake vegan version. the angel cake with its fluffy texture , offers a unique counterpoint to savory pasta.

You could try it and see what i am talking about. i am almost certain it would create a great sweet and salty effect.

Serving Suggestions

Serve your stuffed manicotti with garlic bread and a simple green salad. A glass of Chianti or Pinot Grigio would also be a great addition.

Trust me, you will love this recipe. It is a classic for a reason.

Alright, let's dive into what you need to make amazing stuffed manicotti . Trust me, it’s easier than parallel parking in Boston. I'll give you the lowdown on ingredients and tools.

Ingredients & Equipment: Get Your Stuff Together!

First, we need quality ingredients. Then, the right gear. Trust me, it's worth it!

Main Ingredients for Killer Manicotti

• Olive oil: 2 tablespoons (30 ml). It needs to be extra virgin.
• Onion: 1 medium , chopped (about 1 cup ). Yellow or white.
• Garlic: 2 cloves , minced. Fresh garlic is a must.
• Crushed tomatoes: 1 (28 ounce/794g) can. San Marzano is best!
• Tomato sauce: 1 (15 ounce/425g) can.
• Dried oregano: 1 teaspoon .
• Dried basil: ½ teaspoon .
• Red pepper flakes: ¼ teaspoon (optional). Adds some zing!
• Sugar: 1 teaspoon . Balances the acidity.
• Ricotta cheese: 1 (15 ounce/425g) container, full-fat. Don't skimp on fat here.
• Parmesan cheese: ½ cup grated. Plus, more for topping. Get the good stuff, not the powdered kind!
• Egg: 1 large , lightly beaten.
• Frozen spinach: 1 (10 ounce/283g) package, thawed, and squeezed dry. Squeeze that spinach like you mean it!
• Fresh parsley: ¼ cup , chopped.
• Ground nutmeg: ¼ teaspoon .
• Manicotti shells: 12 dried .
• Mozzarella cheese: 1 cup shredded.

Quality indicators? For ricotta, go for smooth and creamy. And for parmesan? It should smell nutty. Oh my gosh! Did I mention Best Angel Food Cake is also amazing?

Seasoning Notes: Flavor Town, Population: You!

This isn't just throwing stuff together. we're building flavor. the oregano and basil are classic. the red pepper flakes? pure heat.

I like to add a pinch of fennel seed sometimes, too. honestly, taste as you go! if you want cake vegan there is an option to add cocoa to the recipe! i personally prefer it as it is! consider using a glaze frosting or adding vanilla extract in order to make it the cake stand out.

Angel food cake desserts are one of the best cake light foods to prepare for summer baking . cake recipes from scratch are amazing, but a little daunting if you are not an experimented baker! don't worry, you got this! the fluffy texture of an angel cake is amazing! so be careful to not overcook it!

Equipment Needed: Keep it Simple!

• Large pot. For cooking the manicotti.
• Large skillet. For the tomato sauce.
• Large bowl. For the filling.
• 9x13 inch baking dish (23x33cm).
• Piping bag. Or a Ziploc bag. For easy filling.
• Colander: For draining pasta.

Don't have a piping bag? a ziploc bag with a corner snipped off works great. no fancy equipment needed! it is very easy! if you are looking for alternatives, you can always try to understand what the user is looking for when they use this keyword .

Okay, let's dive into making some seriously good stuffed manicotti ! honestly, this recipe is like a warm hug on a plate.

It's a classic for a reason. and don't worry, it's totally achievable, even if you're not a gourmet chef.

Making Stuffed Manicotti Like a Boss

I remember the first time i tried this. it was a disaster! the shells were overcooked, the filling was everywhere, and the sauce? let's just say it needed help.

But hey, we learn from our mistakes, right? now, i've perfected it, and you can too.

Prep Like a Pro

• Essential mise en place: Chop your onions, mince your garlic, and get all your ingredients measured out. It sounds fussy, but it saves a ton of time. You know how you feel when you're searching for something, and you can't find? Yeah, no one likes that.
• Time-saving organization tips: Thaw your spinach in the microwave while you're prepping everything else. Boom. Also, use pre-shredded mozzarella to save a few minutes. Every second counts!
• Safety reminders: Don't forget to use oven mitts! Seriously , hot dishes are no joke.

Let's Get Stuffing!

1. Make that awesome sauce: Sauté onion and garlic in olive oil. Add the tomatoes, herbs, and spices. Simmer for 15 minutes .
2. Cook the pasta shells until al dente. Don't overcook them! That's key. Drain and rinse.
3. Mix ricotta, parmesan, egg, spinach, parsley, nutmeg, salt, and pepper.
4. Stuff each shell. A piping bag makes this easier, trust me. Or, a Ziploc bag with a cut corner will do.
5. Spread sauce, arrange manicotti.
6. Top with the rest of the sauce and cheese.
7. Bake at 375° F ( 190° C) for 35- 40 minutes , until bubbly and golden.

Pro Tips for Extra Deliciousness

• If you want a Cake Vegan variation, skip the cheese!
• Use full-fat ricotta. Honestly , it makes a difference. It's richer, creamier, and just plain better. No compromises here.
• Don't skimp on the Parmesan! It adds so much flavor and a Fluffy Texture .
• If you're making these ahead of time, assemble the dish but don't bake it. Cover it tightly and refrigerate for up to 24 hours. Add 10 minutes to the cooking time when you bake it.

I’m always down for a good cake recipes from scratch , but sometimes you just need something hearty and savory, and stuffed manicotti fits the bill perfectly.

It’s like the savory cousin of a best angel food cake . i'm thinking of summer baking recipes, you know for angel food cake desserts and angel cake , but manicotti is a dish of all the seasons, and if you're looking for a glaze frosting , maybe keep looking, haha! this cake light , is just amazing!

Alright, let's dive deeper into this stuffed manicotti recipe! we’re talking about the stuff that makes a good dish great .

Honestly, these notes are the little secrets that separate "meh" from "omg, can i have seconds?".

Recipe Notes to Noodle Over!

Think of these as bonus points. I learned this stuff the hard way, you know? Cooking can be like a game of chance sometimes.

Serving Suggestions: Level Up Your Plating Game

Okay, so you've made this amazing stuffed manicotti . Now what? Don't just slap it on a plate! A little effort goes a long way.

Think vibrant green garnish. Fresh basil sprigs look amazing. Maybe a sprinkle of extra Parmesan. Trust me, it matters.

On the side, garlic bread is a must . i'm also a big fan of a simple salad. a crisp cesar salad makes the stuffed manicotti sing! a glass of red wine never hurt anyone either.

Storage Tips: Leftover Magic

Got leftovers? Lucky you! This stuffed manicotti tastes even better the next day.

Just pop it in the fridge. it'll stay good for about 3-4 days. to reheat, cover it with foil and bake at 350 degrees fahrenheit until heated through.

You can also microwave it, but it might get a little soft.

Freezing works too! Just wrap individual portions tightly. It’ll last for up to 2 months.

Variations: Remix Your Dinner

This is where you can get creative. Wanna make it Cake Vegan ? Use a plant-based ricotta.

Need a meaty version? Brown some Italian sausage. Add it to the filling. My grandma always did that. Delicious!

For summer baking , try adding some roasted vegetables to the filling. zucchini, eggplant, and bell peppers work great. it adds a freshness you wouldn't expect.

Swapping to angel cake can be a healthier option as well.

Nutrition Basics: Fuel Your Body

Alright, let's be real. This isn't exactly health food. But it's delicious!

Each serving has around 450-500 calories . It's got a good amount of protein, though. From the ricotta and cheese. Plus, the spinach adds some vitamins.

Remember, everything in moderation! Now, let’s bring on the glaze frosting !

Alright, folks, that wraps up the recipe notes. Don't be afraid to experiment. Cooking should be fun! So, go on and make some awesome stuffed manicotti ! You got this!

Frequently Asked Questions

Why are my manicotti shells always tearing when I try to stuff them? It's a right bother!

Ah, the dreaded tearing shells! First, make sure you aren't overcooking them. Cook them al dente – slightly firm to the bite – so they're pliable but not falling apart. Rinsing them with cold water after cooking also stops the cooking process and makes them easier to handle. Secondly, use a piping bag or a Ziploc bag with the corner snipped off to gently pipe the filling in, rather than forcing it with a spoon. Less pressure equals fewer tears!

Can I make stuffed manicotti ahead of time? I'm not exactly Nigella Lawson with all the time in the world!

Absolutely! This is a great dish to prep in advance. You can assemble the stuffed manicotti, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. Alternatively, you can freeze it before baking for up to 3 months. Just be sure to thaw it completely in the refrigerator before baking, and you might need to add a few extra minutes to the cooking time to ensure it's heated through.

What can I add to my ricotta filling to really give my stuffed manicotti some oomph?

Looking to elevate your filling, are we? You could add a pinch of nutmeg or a squeeze of lemon zest for brightness. Finely diced sun-dried tomatoes or sautéed mushrooms would also bring an earthy depth. For a meatier kick, consider mixing in some cooked and crumbled Italian sausage. Ultimately, it’s your canvas, so go wild!

How do I store leftover stuffed manicotti? Can I freeze it? I hate wasting food, it's just not cricket!

Leftover stuffed manicotti can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. To reheat, bake it in a preheated oven until heated through and bubbly, or microwave individual portions for a quick lunch. Just be aware that microwaving can sometimes make the pasta a bit softer. Always make sure it is piping hot before you tuck in!

Is there a way to make this stuffed manicotti recipe a bit healthier? I'm trying to be good, you know?

Of course! You can use part-skim ricotta cheese to reduce the fat content. Load up the filling with more spinach or other vegetables. Consider using whole wheat manicotti shells to increase the fiber. Also, opt for a low-sodium tomato sauce or make your own so you can control the salt. Small changes can make a big difference!

I'm seeing a lot of different takes. What's the best tomato sauce to use with stuffed manicotti?

The "best" tomato sauce is subjective, a bit like arguing over the best Doctor Who! But, generally, a rich and flavorful sauce complements the creamy filling well. Homemade sauce is always a winner if you've got the time. A good quality jarred marinara sauce also works perfectly fine. If you want something a bit more interesting, try adding a splash of red wine or some roasted vegetables to your sauce for extra depth.

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