Baked Manicotti with Ricotta and Spinach: Cheesy Family Dinner (2026)

This baked manicotti stuffs large pasta tubes with a creamy ricotta, spinach, and herb filling, then bakes them under marinara and melted mozzarella until bubbling. It is cozy, cheesy, and perfect for feeding a family. The name is charming, too. In Italian, manicotti means “sleeves,” and the dish is a classic of Italian and Italian-American cooking, traditionally filled with ricotta and parsley (Wikipedia).

Key Takeaways

• A zip-top bag makes filling the shells quick and mess-free.
• Undercooking the shells slightly prevents tearing.
• It can be assembled a day ahead or frozen for later.

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What Is Baked Manicotti?

Manicotti are large, ridged pasta tubes designed for stuffing. Typically, they are filled with seasoned ricotta, covered in tomato sauce, topped with cheese, and baked. As a result, every bite is creamy and saucy.

Moreover, the dish is naturally vegetarian. However, you can add sausage or ground beef to the sauce for a heartier meal.

Baked Manicotti Ingredients

• Manicotti shells: Alternatively, use large pasta shells or cannelloni.
• Ricotta: In particular, whole-milk ricotta gives the creamiest filling.
• Spinach: Thawed and squeezed dry, so the filling is not watery.
• Cheeses: Additionally, mozzarella and parmesan add melt and flavor.
• Marinara: Finally, homemade or a good jarred sauce.

How to Make Baked Manicotti

The full recipe card is at the end of this post. Meanwhile, here is the method.

1. Par-cook the shells. First, boil the shells for 2 minutes less than the package says. Then drain and lay them flat.

2. Make the filling. Next, mix the ricotta, spinach, egg, half the mozzarella, parmesan, garlic, and herbs.

3. Fill and arrange. After that, pipe the filling into the shells and arrange them over a layer of marinara.

4. Bake. Finally, cover with more sauce and the remaining mozzarella. Bake at 375°F (190°C) for 30 to 35 minutes, until bubbling.

Tips for Perfect Baked Manicotti

• Squeeze the spinach. Otherwise, extra water makes the filling runny.
• Cover the shells completely. That way, the pasta cooks through without drying out.
• Use a piping bag. In fact, it is much faster than a spoon.
• Rest before serving. Similarly, 10 minutes of rest helps it hold together.

Frequently Asked Questions

Can I make baked manicotti ahead?

Yes. Assemble it up to 24 hours ahead and refrigerate. Then add 10 minutes to the baking time.

Can I skip boiling the shells?

You can. However, add extra sauce, cover tightly with foil, and bake for about 1 hour.

What is the difference from cannelloni?

They are very similar. Generally, cannelloni have a smooth surface and are often filled with meat, while manicotti are ridged.

Final Thoughts

In the end, baked manicotti is a comforting, cheesy dinner that feels special without much effort. It is ideal for Sunday dinners and holidays.

For more baked pasta, try our beef lasagna or our baked mac and cheese.

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Sources

• Wikipedia, Stuffed pasta tubes: meaning and fillings