Spinach Ricotta Manicotti Recipe

Gluten-free manicotti shells: These are pasta tubes made without gluten, perfect for those with gluten sensitivities.

Ricotta cheese: A creamy, mild cheese that forms the base of the filling.

Mozzarella cheese: Adds a gooey, melty texture to the filling.

Parmesan cheese: Provides a sharp, salty flavor to balance the other cheeses.

Egg: Helps bind the filling together.

Spinach: Fresh and chopped, it adds a nutritious and flavorful element to the dish.

Marinara sauce: A tomato-based sauce that coats the manicotti and adds moisture.

Garlic powder: Adds a subtle garlic flavor without the fuss of chopping fresh garlic.

Dried basil: Brings a hint of herbaceous flavor to the filling.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the filling.

When preparing the manicotti shells, ensure they are cooked al dente. This means they should be firm to the bite but not overly soft. Overcooking can make them difficult to handle and prone to tearing when you stuff them with the cheese mixture. To make stuffing easier, use a piping bag or a plastic bag with the corner snipped off to fill the shells evenly. This method helps distribute the ricotta mixture smoothly and prevents the shells from breaking.

• Ricotta cheese - Substitute with cottage cheese: Cottage cheese provides a similar creamy texture and mild flavor, making it a good alternative for ricotta.

• Mozzarella cheese - Substitute with provolone cheese: Provolone has a similar melting quality and mild flavor, which works well in baked pasta dishes.

• Parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar hard texture and salty flavor, making it a suitable replacement for parmesan.

• Egg - Substitute with flaxseed meal and water mixture: Mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water creates a gel-like consistency that can act as a binder, similar to an egg.

• Fresh spinach - Substitute with kale: Kale provides a similar leafy green texture and nutritional profile, making it a good alternative to spinach.

• Marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with added basil flavor, making it a suitable substitute for marinara sauce.

• Garlic powder - Substitute with minced garlic: Minced garlic provides a fresh and robust garlic flavor, which can enhance the dish similarly to garlic powder.

• Dried basil - Substitute with fresh basil: Fresh basil offers a more vibrant and aromatic flavor compared to dried basil, enhancing the overall taste of the dish.

• Allow the manicotti to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the manicotti to an airtight container. If you have multiple layers, place a sheet of parchment paper between them to avoid sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through.
• For freezing, place the cooled manicotti on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the manicotti to a freezer-safe container or heavy-duty freezer bag. Label with the date and contents.
• To reheat from frozen, preheat the oven to 350°F (175°C). Place the manicotti in a baking dish, cover with foil, and bake for 45-60 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and become bubbly.
• If you prefer, you can also microwave individual portions. Place a piece in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power for 3-5 minutes, checking halfway through.

• Preheat your oven to 350°F (175°C). Place the leftover manicotti in an oven-safe dish, cover with foil to retain moisture, and bake for about 20-25 minutes until heated through.

• For a quicker method, use the microwave. Place the manicotti on a microwave-safe plate, cover with a microwave-safe lid or another plate to prevent drying out, and heat on medium power for 2-3 minutes. Check and continue heating in 1-minute increments until thoroughly warmed.

• If you prefer a stovetop method, place the manicotti in a skillet with a splash of marinara sauce. Cover and heat over medium-low heat for about 10-15 minutes, turning occasionally to ensure even heating.

• For an air fryer, preheat to 350°F (175°C). Place the manicotti in the basket, ensuring they are not touching. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly.

• To reheat in a toaster oven, preheat to 350°F (175°C). Place the manicotti on a baking sheet, cover with foil, and heat for 15-20 minutes until hot and bubbly.

• Oven: Used to bake the manicotti at the specified temperature.

• Large pot: Necessary for boiling the manicotti shells according to package instructions.

• Colander: Used to drain the cooked manicotti shells.

• Large bowl: For mixing the ricotta, mozzarella, parmesan, egg, spinach, garlic powder, basil, salt, and pepper.

• Baking dish: To arrange the stuffed manicotti shells and bake them with marinara sauce.

• Foil: Used to cover the baking dish during the initial baking period.

• Spoon: Helpful for mixing the cheese and spinach filling.

• Spatula: Useful for spreading the marinara sauce in the baking dish.

• Measuring cups: To accurately measure the ricotta, mozzarella, parmesan, and marinara sauce.

• Measuring spoons: For measuring the garlic powder and dried basil.

• Knife: To chop the fresh spinach.

• Cutting board: Provides a surface for chopping the spinach.

• Whisk: To beat the egg before mixing it with the other ingredients.

Prepare the filling ahead: Mix the ricotta, mozzarella, parmesan, egg, and spinach the night before to save time on the day of cooking.

Use pre-made marinara sauce: Opt for a high-quality, store-bought marinara sauce to cut down on preparation time.

Cook shells in advance: Boil the manicotti shells earlier in the day and store them in the fridge until you're ready to assemble.

Stuff with a piping bag: Use a piping bag to fill the manicotti shells quickly and evenly, reducing mess and time.