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homemade Homemade Spinach Manicotti photo

Homemade Spinach Manicotti

Creamy ricotta and spinach-filled manicotti baked in marinara sauce for a comforting homemade Italian dinner.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings

Equipment

  • Large Bowl
  • Baking Dish
  • Oven
  • Measuring cups and spoons
  • Spatula or spoon

Ingredients
  

  • 16 homemade crespelles
  • 15 oz part-skim ricotta cheese I use Polly-O
  • 2 cups shredded part-skim mozzarella cheese reserve 1/2 cup
  • 1 large egg
  • 10 oz 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 or homemade marinara sauce

Instructions
 

  • Prepare the crespelles according to the referenced recipe and let them cool enough to handle.
  • Preheat the oven to 375°F (190°C).
  • In a large bowl, combine the ricotta, 1 1/2 cups of the shredded mozzarella, the egg, squeezed spinach, grated Parmesan, 1/2 teaspoon kosher salt, and black pepper to taste; mix until evenly combined.
  • Spoon about 1/4 cup of the spinach-ricotta filling onto each crespelle, then roll up each crespelle to enclose the filling and place seam-side down.
  • Pour 1 cup of marinara sauce into the bottom of a large baking dish (or divide between two smaller dishes). Arrange the rolled manicotti seam-side down in the dish.
  • Spoon about 1 1/2 cups more sauce evenly over the manicotti, then sprinkle the remaining mozzarella on top (reserve noted earlier has been accounted for by using 1 1/2 cups then remaining).
  • Cover the dish with foil and bake for about 25 minutes, until the sauce is hot and bubbling and the cheese is melted.

Notes

  • Use a vegetarian Parmesan substitute if desired.