Ingredients
- Manicotti shells: 14-16 shells
- Frozen spinach: 10 ounces, thawed and squeezed dry
- Ricotta cheese: 15 ounces
- Mozzarella cheese: 1 cup, shredded
- Parmesan cheese: 1/2 cup, grated
- Egg: 1 large
- Garlic: 2 cloves, minced
- Marinara sauce: 24 ounces
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray.
- Step 2: In a large bowl, combine the squeezed dry spinach, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, and minced garlic. Mix well until thoroughly combined.
- Step 3: Spoon or pipe the spinach and cheese mixture into the cooked manicotti shells. Ensure each shell is well-filled.
- Step 4: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Step 5: Arrange the stuffed manicotti shells in a single layer over the marinara sauce.
- Step 6: Pour the remaining marinara sauce over the manicotti, ensuring they are well covered. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
Notes
- For longer storage, freeze the assembled manicotti before baking for up to 3 months, then bake from frozen, adding about 20 minutes to the cooking time.
- To reheat, cover individual portions with foil and microwave in 1-minute intervals until heated through, or bake in a preheated oven at 350°F (175°C) until bubbly.
- Serve these creamy manicotti with a simple side salad and some crusty bread to soak up all that delicious sauce.
- Don't skip squeezing the spinach completely dry—this prevents a watery filling and ensures a creamy, cheesy result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American