Easy Stuffed Manicotti

Turn basic pasta shells into a hearty Italian comfort food packed with a trio of fancy cheeses and leafy spinach, all smothered in tomato-basil sauce and baked until golden and bubbling.

In my family with Italian roots, we'd only make manicotti for our Sunday meals. We'd all pitch in to stuff the shells, turning cooking into family fun time. Nowadays, when I smell this dish baking, it takes me right back to those special family moments.

Key Ingredients:

• Manicotti shells: Go for sturdy, good quality ones that won't break during boiling
• Ricotta: Grab whole-fat, fresh kind if you can for extra creaminess
• Fresh spinach: The baby kind works best since it's softer and easier to work with
• Mozzarella: Whole milk version you grate yourself melts way better
• Parmesan: Real Parmigiano-Reggiano gives that amazing rich flavor
• Fresh herbs: Mix of basil and parsley gives everything a fresh kick

Step-by-Step Guide:

Pasta Preparation:

Get a big pot of salty water boiling. Cook those manicotti for about 8-10 minutes till they're just firm. While that's happening, quick-cook your spinach for a minute, dunk it in ice water, then squeeze out all the water using a clean kitchen towel.

Filling Creation:

Mix your drained ricotta, 1 2/3 cups of freshly shredded mozzarella, grated Parmesan, chopped herbs, minced garlic, and that spinach in a big bowl. Add plenty of salt, pepper, and some red pepper flakes if you want. Stir it all up real good.

Shell Stuffing:

Put all that filling in a big piping bag with a 1/2 inch tip. Fill each shell from both ends to make sure they're stuffed completely. Lay them on a parchment-lined baking sheet as you go.

Assembly:

Pour about a cup of sauce into your 9x13 baking dish, spreading it around. Line up your stuffed manicotti with a bit of space between them. Pour the rest of your sauce over top, making sure to cover all the shells. Sprinkle the leftover mozzarella on top.

Final Baking:

Cover the dish with foil and stick it in a 350°F oven for about 20 minutes. Then take the foil off and bake another 5-10 minutes till the cheese turns golden and you see the sauce bubbling around the edges.

Pin it

When I was growing up in an Italian home, we always took special care with spinach prep. My grandma showed me that putting in extra time to squeeze out all the water means your filling always turns out just right.

Prep Ahead Ideas:

You can get the whole dish ready, wrap it tight with plastic then foil, and keep it in the fridge for up to a day. When you're ready to cook, take off the plastic, put the foil back on, and add an extra 15-20 minutes to your first baking time.

Freezing Ideas:

Let your finished dish cool down completely. Wrap it twice with plastic wrap and foil. You can freeze it for up to 3 months. Thaw it in the fridge overnight before cooking. Add an extra 20-25 minutes if it's still cold when you put it in the oven.

Sunday Prep Plan:

Make twice as much, put it in two baking dishes. Eat one for dinner tonight, freeze the other for later. It's so handy for busy nights or when friends drop by unexpectedly.

What to Serve With It:

Try it with a fresh Caesar salad topped with homemade garlicky croutons. Don't forget some crusty Italian bread for mopping up sauce. A glass of light Chianti goes really well with this meal.

Family Dinner Style:

Give the dish some time to cool before serving. Use a wide spatula to dish out 2-3 shells per person. Sprinkle some fresh basil strips and extra Parmesan on top. Keep extra sauce on the side for those who want more.

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This family favorite brings together classic Italian tastes with healthy spinach. After making this dish for years, I've learned that getting the moisture level right and using plenty of seasoning makes all the difference. You'll end up with a crowd-pleasing meal that's both fancy and filling.

Frequently Asked Questions

→ How far in advance can I prepare it?

You can assemble the dish a day ahead, store covered in the fridge, and bake when ready.

→ Can I freeze it before baking?

Yes! Unbaked stuffed manicotti freezes for up to three months. Thaw fully in the fridge first.

→ How do you stuff the pasta cleanly?

Using a piping bag or a resealable bag with a corner cut off is the easiest method.

→ Can I switch up the cheeses?

Absolutely, try other melty cheeses like provolone or fontina for new flavors.

→ Why do my pasta shells keep breaking?

Be careful not to overcook! Cook them just until slightly firm—they’ll finish cooking in the oven.