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Easy Manicotti: The Ultimate Guide to Perfect Homemade Manicotti

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Classic manicotti filled with a creamy ricotta and spinach mixture, baked in marinara sauce and topped with mozzarella cheese. A comforting and easy Italian-American favorite!

Ingredients

Scale
  • 1 pound manicotti shells (about 24 shells)
  • 15 ounces ricotta cheese
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 26 ounces jarred marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Prepare the Ricotta Filling: Thaw and squeeze the spinach to remove excess water. In a large bowl, combine ricotta cheese and spinach. Add the egg, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix thoroughly until well combined. Taste and adjust seasonings as needed.
  2. Stuff the Manicotti Shells: Spoon the ricotta filling into a piping bag or zip-top bag with a cut corner. Hold a manicotti shell and insert the tip of the piping bag into one end. Gently squeeze the piping bag to fill the shell completely. Repeat with remaining shells.
  3. Assemble and Bake: Preheat oven to 375°F (190°C). Lightly coat a 9×13 inch baking dish with marinara sauce. Arrange the stuffed shells in a single layer in the dish. Pour the remaining marinara sauce over the shells, covering them completely. Sprinkle with mozzarella cheese and additional Parmesan cheese (optional).
  4. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the shells are heated through.
  5. Rest and Serve: Remove from oven and let rest for 10-15 minutes before serving. Garnish with fresh parsley, serve with a side salad and garlic bread.

Notes

  • Spinach: Squeezing the spinach dry is crucial to prevent a watery filling.
  • Piping Bag: Using a piping bag makes stuffing the shells easier, but a spoon works too.
  • Make Ahead: Assemble the manicotti ahead of time and store in the refrigerator for up to 24 hours before baking.
  • Variations: Add cooked ground beef, Italian sausage, or shredded chicken to the ricotta filling. Experiment with different cheeses or vegetables. Add red pepper flakes for a little heat.
  • Troubleshooting: If shells are cracking, soak them in warm water. If filling is too watery, add breadcrumbs. If manicotti is dry, cover with foil during baking. If cheese is burning, lower the oven temperature.

Find it online: https://anasrecipes.com/easy-manicotti/