Homemade Spinach Manicotti

Comforting, cheesy, and bright with spinach, this Homemade Spinach Manicotti is the kind of dish you make when you want something special but not fussy. Soft crepes hold a ricotta-spinach filling, smothered in marinara and topped with bubbling mozzarella. The contrast of tender pasta, creamy filling, and a crisp cheesy top makes it weeknight-friendly and dinner-party worthy. Follow the steps below for a straightforward method that yields a crowd-pleasing casserole every time.

Why you’ll love this recipe

This Homemade Spinach Manicotti swaps traditional tube pasta for delicate homemade crêpes that wrap the ricotta filling perfectly. The filling uses part-skim ricotta and mozzarella for a lighter texture without losing richness, while frozen spinach keeps things easy. Jarred marinara speeds assembly, but a homemade sauce works beautifully too. The end result is familiar comfort with an elegant presentation.

Ingredients

• ▢16 homemade crêpes
• ▢15 oz part skim ricotta cheese, I use Polly-O
• ▢2 cups shredded part-skim mozzarella cheese, reserve 1/2 cup Polly-O
• ▢1 large egg
• ▢10 oz package frozen spinach, thawed and squeezed really well
• ▢1/4 cup grated Parmesan Reggiano*
• ▢1/2 teaspoon kosher salt
• ▢black pepper, to taste
• ▢2 1/2 cups jarred marinara or homemade marinara sauce

Notes on ingredients

All ingredients are chosen to keep the dish accessible and straightforward. Use the brand of ricotta you trust for the creamiest texture. The recipe calls for part-skim mozzarella to avoid excess oil while still achieving a melty top; set aside 1/2 cup of that mozzarella to sprinkle on top before baking. Be sure to squeeze the thawed spinach thoroughly so the filling doesn’t become watery. If you prefer, use a smooth marinara for a cleaner look or a chunkier sauce for more texture—both work well.

Equipment

• Mixing bowls
• Spoon or rubber spatula
• Large skillet or crêpe pan
• Measuring cups and spoons
• 9×13-inch baking dish (or similar)
• Colander or clean kitchen towel for wringing spinach
• Oven preheated to 350°F (177°C)

Prep ahead

You can make the crêpes and the ricotta filling a day ahead. Store crêpes stacked between sheets of parchment in the refrigerator. The filling will keep in an airtight container for 24 hours. Assemble and bake when you’re ready, or cover and refrigerate assembled manicotti for a short while before baking.

Flavor variations and swaps

• Add a pinch of nutmeg to the filling for warm background flavor.
• Stir in 1/2 cup cooked, chopped mushrooms or roasted red peppers for extra texture.
• Swap part of the ricotta for cottage cheese if you like a slightly tangier filling texture.

Step-by-step instructions

The directions below are rewritten into clear, numbered steps. They keep the original order of tasks while clarifying technique so the process is simple and foolproof.

1. Preheat and prepare: Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish or a similar-sized casserole dish. If your marinara needs warming, pour it into a small saucepan and heat gently while you assemble so it’s slightly warm and spreadable.
2. Prepare the spinach: Thaw the 10 oz package of frozen spinach completely. Place the spinach in a clean kitchen towel or several layers of paper towels and squeeze firmly until as much liquid as possible is removed. Excess moisture will make the filling runny, so take your time to press out the water. Chop the squeezed spinach roughly if the leaves are large.
3. Mix the filling: In a medium mixing bowl combine the 15 oz part skim ricotta cheese, 2 cups shredded part-skim mozzarella cheese (reserve 1/2 cup for topping), the 1 large egg, the well-squeezed spinach, 1/4 cup grated Parmesan Reggiano, 1/2 teaspoon kosher salt, and black pepper to taste. Use a spoon or rubber spatula to fold everything together until evenly combined and creamy. Taste and adjust seasoning if needed.
4. Heat the crêpe pan: If you’re making crêpes from scratch or reheating homemade crêpes, warm a large nonstick skillet or crêpe pan over medium heat. Lightly grease the pan with a small amount of oil or butter and wipe away any excess. Reheat each crêpe briefly—about 10–20 seconds per side—if they have been refrigerated, so they’re pliable for rolling.
5. Fill the crêpes: Lay one crêpe flat on a clean surface. Spoon about 2–3 tablespoons of the ricotta-spinach filling down the center of the crêpe lengthwise. Spread the filling slightly, leaving about 1/2 inch border on both ends. Roll the crêpe up gently to encase the filling. Place the rolled crêpe seam-side down in the prepared baking dish. Repeat with the remaining crêpes and filling, arranging the manicotti snugly in the dish. You should have 16 filled crêpes.
6. Dress with sauce and cheese: Pour 2 1/2 cups jarred or homemade marinara sauce evenly over the arranged crêpes, using a spoon to spread sauce into any gaps so each roll is covered. Sprinkle the reserved 1/2 cup of shredded mozzarella over the top, then add a light dusting of extra grated Parmesan if you like.
7. Bake: Place the baking dish in the preheated oven and bake for 25–30 minutes, until the sauce is bubbling and the cheese on top is melted and lightly golden. If you prefer a browned top, switch the oven to broil for the last 1–2 minutes—watch closely to prevent burning.
8. Rest and serve: Remove the dish from the oven and let it rest for 5–10 minutes before serving. This helps the filling set slightly and makes slicing or serving neater. Serve the manicotti warm with a side salad, garlic-roasted vegetables, or crusty bread.

Serving suggestions

Slice the manicotti into portions and plate with extra warmed marinara spooned over the top. A crisp green salad with a tangy vinaigrette or roasted Brussels sprouts are excellent companions. A sprinkle of fresh basil or chopped parsley adds color and brightness at the end.

Storage and reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat single portions in the microwave for 1–2 minutes or cover the baking dish with foil and warm in a 350°F oven for 20–25 minutes until heated through. For longer storage, you can freeze the assembled but unbaked dish: wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Troubleshooting

• If the filling seems too watery: You may not have squeezed enough liquid from the spinach. Press harder or drain the mixture in a fine mesh sieve for a few minutes, then mix again.
• If crêpes tear while rolling: Reheat them briefly to make them more pliable. You can also tear a small strip off the edge of another crêpe and use it to patch the tear before rolling.
• If the top browns too fast: Cover loosely with foil during the last 10–15 minutes of baking, then remove foil to finish melting the cheese.

Why this technique works

Rolling the filling into thin crêpes yields a lighter, more elegant texture than boxed tubes while maintaining the classic layered flavor. Using part-skim cheeses keeps the filling from becoming greasy, and pre-squeezing the spinach prevents excess moisture from diluting the sauce or making the dish runny. Baking everything together allows the flavors to meld and the cheese to achieve that irresistible golden finish.

Final tips

• Make the crêpes slightly larger than you need so you can tuck the ends under for a tidy presentation.
• Use a good-quality marinara—its flavor makes a big difference since the sauce is a prominent element of the dish.
• Don’t skip letting the finished dish rest briefly before serving; it sets the filling so each portion slices cleanly.

This Homemade Spinach Manicotti is approachable enough for a cozy family dinner and pretty enough for guests. With simple ingredients and clear steps, it’s one of those recipes you’ll come back to again and again when you want warm, cheesy comfort with a touch of green.