This Spinach Cheese Manicotti is a comforting baked pasta dish filled with creamy cheese and served with a zesty tomato sauce. A hearty, family-friendly dinner that brings classic Italian flavors to the table with simple ingredients and easy preparation. Perfect for weeknight dinners, family gatherings, or meal prepping, this baked manicotti recipe is satisfying, nutritious, and kids love it.
Why your family will love Spinach Cheese Manicotti:
This classic pasta bake is a hit because it combines a creamy filling, flavorful tomato sauce, and melted cheese.
Families love it because:
- Comfortable and reassuring
- It’s full of protein and spinach.
- Great for feeding a crowd.
- Perfect for making dinner ahead of time.
- Kid-Friendly Ways to Serve Vegetables
Tips for the perfect manicotti:
- Boil until al dente to avoid tearing when adding the pasta.
- To make filling the noodles easier, use a piping bag or zip-top bag with a corner cut off.
- Drain the spinach completely to prevent it from becoming soggy.
- After baking, place on a plate to let the cheese and sauce harden slightly.
Easy variations:
This recipe is flexible and easy to customize.
Add more vegetables
- stir-fried mushrooms
- zucchini
- roasted peppers
Add Parmesan cheese to the filling or sprinkle on top before baking.
Add protein
For a heartier version, mix cooked ground turkey or Italian sausage into the sauce.
Preparation and Storage Tips Ahead
Stay ahead:
Assemble the manicotti up to 24 hours in advance and refrigerate before baking.
refrigerator:
Store leftover food 3-4 days In an airtight container.
Freezer:
Freeze unbaked manicotti for up to 3 months. Bake straight from frozen for additional cooking time.
More family favorite pasta dishes:
Spinach Cheese Manicotti
This Spinach Cheese Manicotti is a comforting, family-friendly Italian dinner that’s easy to make and perfect for a weeknight meal!
Serving Size: 6
topping
- 1 pound Mozzarella cheese, grated
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Prepare the manicotti noodles according to package directions until al dente. Drain and let cool slightly to make it easier to handle.
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In a mixing bowl, combine cottage cheese, ricotta cheese, and spinach. Mix until evenly mixed.If you use frozen spinach, make sure it thaws and drains well to prevent excess moisture.
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Carefully spoon or squeeze the cheese and spinach mixture into each cooked manicotti shell.
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In a bowl, combine crushed tomatoes, herbs de Provence, basil, and minced garlic. Mix well and you will have a simple and delicious tomato sauce.
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Spread a small amount of sauce over the bottom of a 12-inch Dutch oven or 9×13-inch baking dish. Arrange the filled manicotti in a single layer. Pour the remaining sauce over the pasta and sprinkle the grated mozzarella cheese evenly over the top.
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Bake at 350°F for 35 to 40 minutes, until the cheese is melted and bubbly and the sauce is heated through. Let the manicotti sit for 5-10 minutes before serving.
