Three-Cheese and Spinach Manicotti

This Three-Cheese and Spinach Manicotti recipe is a household favorite for many reasons. It’s super easy to make, loaded with flavor, and gives Italian restaurant vibes. Each cylindrical shape of pasta is stuffed with ricotta, mozzarella, parmesan, and fresh spinach while herbs and spices add fragrance and flair. Serve this dish with a side salad and garlic bread for a weeknight-friendly meal everyone will love!

Raise your hand if you love pasta dishes! Yasss, because pasta is life, pasta is goodttttt. I find it hard to be picky when it comes to pasta recipes, many of ’em are bomb in some form. Whether they’re easy 1-pot situations or have more complex recipe details, gimme the noods! One of my favorite Italian-style pasta dishes is manicotti. Seriously, I make this recipe quite often and everyone loves it so much. And now, it’s hitting the site because I think you will as well!

Three-Cheese and Spinach Manicotti 😋

Have you ever had manicotti before? It’s a cylindrical shape of pasta that’s stuffed with filling, covered in sauce, and then baked to finish. This recipe features a meat-free filling, and includes 3-cheeses (ricotta, mozzarella, and parmesan) with spinach. The filling is so light and flavorful with spices and herbs to add fragrance and aromatic-deliciousness! Additionally, this manicotti recipe is so easy and super straightforward, friends. It’s the perfect weeknight dinner!

⇢ Whether it’s my Creamy Lemon Herb Butter Ravioli, this twist on a classic Lemon Cacio E Pepe, top reader-favorite 1-Pot Creamy Beef Pasta, or my Saucy Sausage Kale Pasta…we really do love pasta recipes over this way! 🫶🏾

Ingredients Needed For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Manicotti pasta shells: You can find this style of pasta right where all the other pasta is found in your local grocery store’s pasta aisle.
• Fresh baby spinach: I use a whole carton of fresh baby spinach for a wholesome and nutritious element in the filling. Also, it’s so funny to see a whole carton of spinach wilt down to nothing after blanching, ha!
• Cheeses: Ricotta cheese, shredded mozzarella, and freshly grated parmesan are the three types of cheese that make this manicotti recipe, well, so cheesy.
• Herbs: A pop of chopped parsley and basil add some herby flair, swoon.
• Garlic: I use garlic paste as it incorporates well in the filling.
• Spices: Dried oregano, red pepper flakes, and salt/pepper.
• Tomato sauce: For the saucy finishing, big fan of Rao’s sauces!

⇢ Super simple ingredients that transform into a flavor-filled meal, y’all 🙌🏾.

How To Make This Three-Cheese and Spinach Manicotti:

(Note: please see the recipe card directly below for the complete written instructions.)

1. Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with baking spray or coat with a touch of olive oil, and then set the dish aside.
2. Bring a large pot of salted water to a boil. Once boiling, add the manicotti and cook until al dente. Then drain manicotti and dry on a single layer of paper towels. Add the fresh baby spinach into the same boiling water to blanch, about 1 minute. Meanwhile, fill a small bowl with ice water. Then use a slotted utensil or spider strainer to transfer the blanched spinach into the ice water bath to stop the spinach from cooking any further. Drain the ice water and wrap wilted spinach in a bunch of paper towels to gently squeeze out excess moisture.
3. In a large mixing bowl, combine the spinach, ricotta cheese, shredded mozzarella cheese (save a little for the topping!), parmesan, parsley, basil, garlic paste, oregano, red pepper flakes (if using), and salt/pepper- to taste. Stir the filling together until well combined.
4. Add the filling into a large piping bag. In the baking dish, pour in about ½ of the tomato sauce, coating the bottom surface of the pan edge to edge. Then fill the manicotti shell with the spinach filling, gently pressing the filling into the hole.

Assembling & Finishing Manicotti:

1. Then place filled manicotti shells right on top of the tomato sauce in the baking pan. Repeat the process until all shells are filled and assembled in the dish. Pour remaining tomato sauce over shells and sprinkle reserved shredded mozzarella over shells.
2. Place the baking dish into the oven, uncovered, to bake for 20-25 minutes or until the sauce is somewhat bubbly and the manicotti is lightly golden!
3. Serve this three-cheese and spinach manicotti immediately. It’s scrumptious as-is, but a little side salad and garlic bread paired with it ain’t never hurt nobody, ha. Yummm! 🤤

3-Cheese Spinach Manicotti Recipe Highlights

⇢ Let’s discuss some main highlights that you’ll appreciate here:

• MAMA MIA, SHE’S EASY: This cheese and spinach manicotti recipe is wildly easy and effortless. The manicotti shells get a quick cooking until firm but tender. Then you’ll toss the spinach into the same hot water for a fast blanch. After that, we bring the filling together and stuff the shells. Pop in the oven to finish the dish and boom. Dinner in under 45 minutes, love to see it.
• RESTAURANT-WORTHY FLAVOR: You’ll appreciate the fact that this dish has all the bells and whistles of an Italian restaurant, but homemade! There’s no fussiness here and it’s not skimping on flavor either.
• VERSATILE MEAL: It’s great for a small, intimate setting or communal-style when entertaining. This manicotti dish and my meatball recipe are my go-to’s whenever I’m cooking for a cozy group or gifting a meal ♡.

What To Serve With Stuffed Manicotti?

This cheese and spinach manicotti is so good on its own but you’ll definitely want to make it a complete meal. It goes so nicely with a side salad (caesar salad or wedge salad), and some tasty garlic bread or garlic knots, whew 🤌🏾.

Can I Make This Manicotti In Advance?

Yes! Manicotti is one of those recipes that is so make-ahead friendly because you can stuff and assemble the dish, and then refrigerate. Let’s see:

• Make-ahead manicotti: Prep and assemble the manicotti as directed in the recipe card below (steps 1-4). Then cover the baking dish tightly with foil and refrigerate overnight. On the next day, simply pull it out the fridge and bake as directed. Look at that, less work on the day of serving for you, oh yeah.

Storing & Freezing Manicotti

For best results, I recommend freezing manicotti instead of refrigeration:

• Freezing uncooked manicotti: Freezing is a great way to whip up this cheese and spinach manicotti without any prep work. ⇢ Prep and assemble manicotti as directed, and then assemble in a freezer-safe dish. Make sure the dish is covered tightly in plastic wrap and foil to prevent freezer burn. It will keep stored in the freezer for up to 2 months. Let the manicotti thaw overnight in the refrigerator and remove wrap/foil; let sit at room temperature while the oven preheats. Bake as directed, adding on a little more time, if needed.
• Freezing cooked manicotti: Have leftover cooked manicotti? Let’s freeze it for a handy, on-demand dinner to enjoy anytime during the week. ⇢ Make sure the manicotti has cooled to room temperature, first. Transfer cheese and spinach manicotti into an airtight container(s). Reheat in the microwave for 7-8 minutes or until warmed through. Alternatively, reheat in the oven at 325°F for 20-25 minutes or until warmed through.

You’ll find this Three-Cheese and Spinach Manicotti to be so delicious. I love this recipe so much, y’all enjoy it, too. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More mains loaded with big flavor:

• Coq Au Vin Blanc (Chicken In White Wine)
• Hibachi Steak Bowls
• Pork Tenderloin w/ Dijon Cream Sauce
• Cuban Picadillo
• Miso Shrimp Scampi
• Caribbean Coconut Curry Salmon

Print