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Baked Manicotti

Yields7 ServingsPrep Time25 minsCook Time45 minsTotal Time1 hr 20 mins

Manicotti shells piped with ricotta, spinach, and parmesan, baked under marinara and mozzarella. Makes 14.

Baked manicotti with melted mozzarella and herbs in the oven

Shells

 8 oz manicotti shells (14 shells)

Filling

 15 oz whole-milk ricotta
 10 oz frozen spinach, thawed and squeezed dry
 1 large egg
 1 cup shredded mozzarella
 ½ cup grated parmesan
 2 garlic, minced
 1 tsp Italian seasoning
 ½ tsp salt

Topping

 24 oz marinara sauce
 1 cup shredded mozzarella
 fresh basil, to garnish
1

Par-cook the shells. Boil the shells 2 minutes less than the package directions. Drain and lay flat on an oiled tray.

2

Make the filling. Mix the ricotta, spinach, egg, 1 cup mozzarella, parmesan, garlic, seasoning, and salt.

3

Fill. Heat the oven to 375°F (190°C). Pipe the filling into the shells using a zip-top bag.

4

Arrange. Spread 1 cup marinara in a 9x13-inch dish. Arrange the shells in a single layer and cover with the remaining sauce.

5

Bake. Top with mozzarella, cover with foil, and bake 25 minutes. Uncover and bake 10 minutes more until bubbling.

6

Rest. Rest 10 minutes and garnish with basil.

Nutrition Facts

7 servings

Serving size

2 shells

Amount per serving
Calories425
% Daily Value *
Total Fat 19g25%

Saturated Fat 11g56%
Trans Fat 0g
Cholesterol 84mg29%
Sodium 810mg36%
Total Carbohydrate 34g13%

Dietary Fiber 3g11%
Total Sugars 6g
Protein 23g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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