This Spinach Cheese Manicotti is a comforting baked pasta dish filled with creamy cheese and smothered in a flavorful tomato sauce. It’s 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 prep, this baked manicotti recipe is satisfying, nutritious, and kid-approved.
Why Families Love Spinach Cheese Manicotti:
This classic pasta bake is a favorite because it combines creamy filling, savory tomato sauce, and lots of melted cheese.
Families love it because it’s:
- Comforting and hearty
- Packed with protein and spinach
- Great for feeding a crowd
- Perfect for make-ahead dinners
- A kid-friendly way to serve vegetables
Tips for Perfect Manicotti:
- Cook pasta just until al dente so it doesn’t tear when stuffing.
- Use a piping bag or zip-top bag with the corner cut to fill noodles easily.
- Drain spinach thoroughly to prevent watery filling.
- Let the dish rest after baking so the cheese and sauce set slightly.
Easy Variations:
This recipe is flexible and easy to customize.
Add More Vegetables
- sautéed mushrooms
- zucchini
- roasted red peppers
Make It Extra Cheesy
Add Parmesan cheese to the filling or sprinkle on top before baking.
Add Protein
Mix cooked ground turkey or Italian sausage into the sauce for a heartier version.
Make-Ahead and Storage Tips
Make Ahead:
Assemble the manicotti up to 24 hours ahead and refrigerate before baking.
Refrigerator:
Store leftovers for 3–4 days in an airtight container.
Freezer:
Freeze unbaked manicotti for up to 3 months. Bake directly from frozen, adding additional cooking time.
More Family Favorite Pasta Dishes:
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Spinach Cheese Manicotti
Ingredients
Pasta
- 1 pkg manicotti noodles
Topping
- 1 lb mozzarella cheese, grated
Instructions
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Prepare the manicotti noodles according to package directions until al dente. Drain and allow them to cool slightly so they are easier to handle.
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In a mixing bowl, combine the cottage cheese, ricotta cheese and spinach. Mix until evenly combined.If using frozen spinach, make sure it is thawed and well-drained to prevent excess moisture.
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Carefully spoon or pipe the cheese and spinach mixture into each cooked manicotti shell.
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In a bowl, combine the crushed tomatoes, Herbes de Provence, basil and diced garlic. Mix well to create a simple, flavorful tomato sauce.
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Spread a small amount of sauce on 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 on top.
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Bake at 350°F for 35–40 minutes, until the cheese is melted and bubbly and the sauce is heated through. Let the manicotti rest for 5–10 minutes before serving.
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