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I keep coming back to spinach and cheese manicotti every week for that cozy feeling It's loaded with rich flavors—soft ricotta, shredded mozzarella, lots of spinach, and plenty of tangy tomato sauce Everyone in my house loves it, and honestly, we never have leftovers for long
The first time I tried this, my mom just wanted us to eat more veggies We actually ended up liking this version more and now I always make it whenever it gets cold outside
Tasty Ingredients
- Manicotti pasta: Go for tubes that aren't cracked—makes stuffing them way easier
- Egg: Holds everything together best if you use a fresh one
- Frozen chopped spinach: Thaw it then squeeze out all the water for bright, tasty filling
- Mozzarella cheese: Shred it yourself—it melts smoother and gets that yummy goo on top
- Oregano: Brings that herby Italian taste use the dried kind for more punch
- Garlic powder: Adds a little savory layer make sure it smells strong and fresh
- Salt and pepper to taste: Brings out every flavor mix in and taste your filling as you make it
- Ricotta cheese: Soft and mild whole milk takes it up a notch for creamy bites
- Italian seasoning blends: Got a favorite blend? Give it a sniff for freshness—herbs should smell strong
- Parmesan cheese: Salty, bold flavor Grate yourself for the best taste
- Tomato sauce: Pick a jar or homemade one that smells like sweet tomatoes and isn't too sugary
Easy Step-by-Step
- Bake It Up:
- Slide your pan into a 350 oven, then bake for about 20–30 minutes Your cheese should bubble up and brown lightly Wait a few before serving so the filling settles nicely
- Top With Sauce and Cheese:
- Spread the rest of your sauce over everything Just toss on the rest of that mozzarella for the best gooey top
- Line Up the Manicotti:
- Pop your stuffed tubes next to one another in the prepared dish Give them some space so sauce gets all around
- Stuff Those Tubes:
- Spoon or pipe the filling into each manicotti tube Get the filling all the way inside for full bites
- Mix That Filling:
- In a big bowl, blend ricotta, mozzarella, parmesan, spinach, egg, garlic powder, oregano, Italian herbs, salt, and pepper Fork it all together til creamy and mixed through—it'll look green and cheesy
- Prep the Pan:
- Spoon 2 cups tomato sauce along the bottom of a 9x13 pan so nothing sticks and you get a saucy base
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The combo of mozzarella stretch and creamy ricotta in this one just works Standing around the table pulling those gooey cheesy bites always gets my family happy The first time my daughter filled manicotti tubes, she couldn't wait to help again—we still do it together every time
Storing Leftovers
Pop leftovers in a container with a lid and chill up to three days Warm them up covered in the oven or microwave with an extra spoonful of tomato sauce so it stays moist You can freeze your pan before baking—just assemble everything but skip the last cheese and sauce layer for now
Swap It Up
Cottage cheese instead of ricotta gives you a lighter bite For dairy-free, try plant-based cheeses Use kale instead of spinach if you want deeper greens And if you don’t have manicotti tubes, big cooked shells work just as well—just fill 'em up the same way
How to Serve
Serve this with a big bowl of crisp salad tossed in vinaigrette and some hot garlic bread Want more protein? Add browned turkey or sausage to your sauce Or grab some roasted veggies for a side with crunch and a pop of color
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Where It Comes From
This dish comes straight from the Italian-American home kitchen boom, way back in the mid-1900s Families loved stuffing pasta tubes with cheesy stuffings the Italian way, then baking it all up with tomato sauce for big flavors everyone could share
Recipe FAQs
- → What’s the trick to keeping pasta shells intact?
Boil pasta until just slightly firm and handle gently while filling. A piping bag or small spoon can make it easier to avoid tearing.
- → Can I swap frozen spinach with fresh?
Definitely! Just chop fresh spinach, cook it down, and squeeze out any extra water before mixing it with the cheese.
- → Which mozzarella gives the best results?
Low-moisture mozzarella that you shred by hand melts the best and works perfectly with parmesan and ricotta for a creamy combo.
- → Can I prepare this ahead of time?
Sure! Assemble the dish, cover it, and store it in the fridge. When it’s time to cook, just add extra sauce and bake.
- → What’s the best way to store and reheat leftovers?
Put any leftovers in a sealed container in the fridge for up to three days. Warm them in the microwave or oven until they’re nice and hot.