Spinach and Ricotta Manicotti Recipe

Name: Spinach and Ricotta Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 8oz (224g) box manicotti (14 each); One 10oz (280g) box chopped frozen spinach, thawed; 1 qt (1 liter) container ricotta; 3/4 cup freshly grated Parmesan; 2 large eggs, lightly beaten; Pinch of freshly grated nutmeg; Salt and freshly ground black pepper; White Bechamel Sauce; 1 tbsp extra virgin olive oil; 1 small red onion, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, minced; 2 cups canned crushed tomatoes; 1/3 cup vegetable stock or water; 1/3 cup chopped basil

Servings: persons

One 8oz (224g) box manicotti (14 each)
One 10oz (280g) box chopped frozen spinach, thawed
1 qt (1 liter) container ricotta
3/4 cup freshly grated Parmesan
2 large eggs, lightly beaten
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper
White Bechamel Sauce
1 tbsp extra virgin olive oil
1 small red onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
2 cups canned crushed tomatoes
1/3 cup vegetable stock or water
1/3 cup chopped basil

1
Cook the manicotti shells in a large pot of lightly salted water according to the package instructions.
2
Drain, rinse under cold running water, and drain again.
3
Meanwhile, drain the spinach well, pressing out any excess liquid.
4
Mix the ricotta, 1/2 cup of the Parmesan, and the eggs in a bowl.
5
Add the spinach and mix.
6
Season with the nutmeg, salt, and pepper.
7
Spoon the filling into the manicotti tubes.
8
Arrange them in a lightly oiled 15 x 10in (38 x 25cm) baking dish.
9
For the sauce, heat the oil in a saucepan over medium-low heat.
10
Add the onion and cook for 5 minutes, until softened.
11
Add the celery and garlic and cook for another 2 minutes.
12
Stir in the tomatoes and stock and simmer for 15 minutes, or until the sauce is slightly reduced.
13
Stir in the basil.
14
Preheat the oven to 375F (190C).
15
Pour the white sauce over the manicotti, then spoon the tomato sauce on top.
16
Sprinkle with the remaining 1/4 cup of Parmesan.
17
Bake for 3035 minutes, or until the top is golden and bubbling.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: One 8oz (224g) box manicotti (14 each), One 10oz (280g) box chopped frozen spinach, thawed, 1 qt (1 liter) container ricotta, 3/4 cup freshly grated Parmesan, and more.

Yes, Spinach and Ricotta Manicotti falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Ricotta Manicotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions