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    Spinach and Ricotta Cheese Stuffed Manicotti Pasta Shells

    By Julia | Updated: Jun 10, 2018 | Published: Feb 17, 2013 | 30 Comments

    73.8K shares
    • Facebook694
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    Spinach and Ricotta Cheese Stuffed Manicotti - delicious Italian pasta shells stuffed with ricotta cheese and spinach filling!  Italian style pasta that's easy to make at home.
    Stuffed manicotti pasta shells with ricotta cheese and spinach filling

     

    What is manicotti?

    Manicotti are very large past shells of tubular shape, with ridges on the outside.  Tubular pasta is hollow through the center, forming a tube.  Manicotti shells are usually stuffed with various fillings, such as ricotta cheese, cooked spinach, ground meat.

    I've always looked at those large pasta shells (manicotti) on store shelves with great longing, vividly imagining that stuffing any kind of cheese or vegetables into that large tube-like shape would undeniably result in something very delicious, pretty-looking and very Italian.

    Besides, my husband had a very nice Italian wine which we were anxious to pair with a good traditional Italian pasta dish. The stars seemed to be aligned for me to finally tackle the recipe for stuffed manicotti pasta shells. I decided to go the traditional route and stuff the shells with spinach and ricotta cheese filling, accompanied by a red tomato sauce.

    This spinach stuffed manicotti recipe is SO good, and the garlicky tomato sauce goes SO well with the ricotta, Parmesan, and spinach stuffed into these very large pasta shells. Did I forget to say that it is a very easy recipe? Please enjoy!

    Stuffed manicotti pasta shells with ricotta cheese and spinach filling

    How to make ricotta cheese and spinach filling

    • First, in a large skillet on stove top, cook spinach in a small amount of olive oil until wilted. Drain all liquids. Chop cooked spinach.
    • In a medium pan, mix together ricotta cheese, Parmesan cheese and cooked spinach. Season with salt to taste.

    How to stuff manicotti pasta shells

    • Cook Manicotti pasta shells according to instructions, usually by boiling for 10 minutes. Drain, cool briefly and immediately fill pasta shells with ricotta cheese and spinach filling.

    Cook's tip

    • Don’t let the cooked manicotti shells sit unfilled for too long, because they will flatten, lose their shape and when you try to fill them, they will break.
    • Fill the pasta shells immediately after you have cooked the manicotti, drained them and briefly cooled them.
    • After you stuffed the manicotti shells, set them aside and keep them warm.

    Stuffed manicotti pasta shells with ricotta cheese and spinach filling

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    stuffed manicotti pasta shells with ricotta cheese and spinach filling in tomato sauce
    4.84 from 25 votes

    Stuffed Manicotti Pasta Shells with Ricotta Cheese and Spinach Filling

    Spinach and ricotta cheese manicotti are surprisingly easy to make and taste so comforting!  These traditional Italian style manicotti pasta shells are stuffed with the delicious Ricotta Cheese and Spinach Filling and smothered in a garlic tomato sauce. 
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories per serving 544 kcal
    Author: Julia

    Ingredients

    • 9 Manicotti pasta shells
    • 1 tablespoon olive oil
    • 8 oz spinach
    • 1 cup Parmesan shredded
    • 1 cup ricotta cheese
    • 2 tablespoons olive oil
    • 1 onion chopped
    • 5 garlic cloves chopped
    • 28 oz whole plum tomatoes (from the can)
    • 1 tablespoon basil
    • ½ cup red wine
    • salt and pepper
    • ¼ cup Parmesan cheese (to serve)
    Prevent your screen from going dark

    Instructions 

    Make ricotta cheese and spinach filling:

    • Cook spinach in 1 tablespoon olive oil until wilted. Drain of all juices, and chop spinach.
    • In a medium pan, mix together ricotta cheese, Parmesan cheese and cooked spinach from step 1. Salt to taste.

    Stuff manicotti pasta shells with the spinach filling:

    • Cook Manicotti pasta shells according to instructions, usually by boiling for 10 minutes. Drain, cool briefly and immediately fill pasta shells with ricotta cheese and spinach filling. Don’t let the shells sit out unfilled for too long, because they will flatten, lose their shape and when you try to fill them, they will break. Start filling the shells immediately after draining them and briefly cooling. Set aside and keep them warm in a warm drawer.

    Make Tomato Sauce

    • Heat olive oil over medium heat, add onion, garlic and cook until softened, about 7 minutes. Add tomatoes and basil and wine and cook on low heat, covered, for about 40 minutes. Place the sauce in food processor and process until puree consistency. Return the sauce to the same pan, re-heat gently and add salt and pepper to taste.

    How to serve

    • Pour a small amount of tomato sauce in the middle of the individual plate. Place 2 or 3 spinach stuffed manicotti pasta shells on top of the sauce in middle of the plate, then pour more sauce on top and around pasta shells. Sprinkle with grated Parmesan cheese and cracked fresh pepper on top of red sauce.

    Nutrition

    Nutrition Information
    Stuffed Manicotti Pasta Shells with Ricotta Cheese and Spinach Filling
    Amount per Serving
    Calories
    544
    % Daily Value*
    Fat
     
    27
    g
    42
    %
    Saturated Fat
     
    11
    g
    69
    %
    Cholesterol
     
    52
    mg
    17
    %
    Sodium
     
    886
    mg
    39
    %
    Potassium
     
    950
    mg
    27
    %
    Carbohydrates
     
    44
    g
    15
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    26
    g
    52
    %
    Vitamin A
     
    6095
    IU
    122
    %
    Vitamin C
     
    37.6
    mg
    46
    %
    Calcium
     
    636
    mg
    64
    %
    Iron
     
    4.7
    mg
    26
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword spinach manicotti, stuffed manicotti, stuffed pasta shells
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    73.8K shares
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Jessi Clark

      December 26, 2018 at 6:34 pm

      This dinner was delicious, filling and my kids also enjoyed it! Thank you for a great recipe.
      Also, I would suggest piping to fill the manicotti. It's quicker than spoon filling, less messy, and a more even amount throughout the pasta.

      Reply
      • Julia

        January 11, 2019 at 5:32 pm

        So glad you enjoyed this recipe! Thank you for your wonderful tips! 🙂

        Reply
    2. Kathy

      November 13, 2018 at 4:11 pm

      Any substitute for the wine? We don't have alcohol.

      Reply
      • Julia

        December 04, 2018 at 2:41 am

        You can use water, or chicken broth, or vegetable broth.

        Reply
      • Kelly

        October 03, 2019 at 12:58 pm

        You can Also use a splash of coffee, my Nonna’s old trick 😉

        Reply
    3. Karen Milton

      January 20, 2018 at 9:22 pm

      What does it mean to keep the manicotti filled pasta in a warm drawer?

      Reply
      • Julia

        February 26, 2018 at 6:02 pm

        Some kitchens are equipped with warming drawers. Just keep stuffed manicotti warm - you can keep them covered on a large plate, or in pan, covered. Just keep them covered.

        Reply
    4. Lon

      May 07, 2016 at 6:21 am

      Great goods from you, man. I've take into axcount your styff prior to and
      you aare simply too excellent. I actually lioe hat you've obtained
      right here, certainly like what you are sayiung and the way
      in which through which you ssay it. You make it enjotable and you still care for to keep it smart.
      I caant wait to learn much more from you. Thiis is actually
      a terrific web site.

      Reply
    5. Patricia

      March 14, 2016 at 2:21 pm

      I'm making this dish but I really wish the nutritional information was listed also so I didn't have to break down each ingredient to calculate it.

      Reply
    6. Anna

      March 05, 2016 at 9:24 am

      Hi, I really want to make this, but I don't have a warming drawer. How can I keep the pasta warm? (the added complication is that I can't just make the tomato sauce first and serve straight away, because I need to prepare the pasta before I serve the starter and it has to still to be warm for it to be served as the main- I really wish I had a warming drawer!!!) Could I warm each portion up in the microwave- or would that ruin the ricotta? Or, could I put my oven on a low temperature and put them in there? Thanks xx

      Reply
      • Nyna

        March 18, 2016 at 4:42 pm

        Undercook your pasta before filling. Coat a rectangular casserole dish with some of the sauce, lay the stuffed shells on top and add the remaining sauce. Heat in a 350F degree oven for 30 minutes or until bubbling. That way you can prepare the dish beforehand and stick it in the oven 30 minutes before you need to serve it.

        Reply
    7. Marina of Let the Baking Begin!

      February 26, 2013 at 1:23 am

      I've had these pasta shells for at least 2 years, I think it's time for me to put them to good use, this sounds like a great recipe for that 😀

      Reply
    8. Noel Lizotte

      February 21, 2013 at 9:03 am

      Hi Julia!
      I'm sharing this recipe on my Facebook page ... I had intended to make manicotti soon and this recipe looks like it might be perfect. As usual, your photos are stunning!

      Thanks
      Noel

      Reply
    9. john@kitchenriffs

      February 20, 2013 at 9:34 pm

      I haven't made stuffed manicotti in ages! And it's such a nice, classic dish. Yours looks great, and I'll bet that wine was an ideal match. Good stuff - thanks.

      Reply
    10. Jean | Delightful Repast

      February 20, 2013 at 4:27 pm

      Mmm mmm ... wish I was having this for dinner tonight. *I* would cut waaaay back on the garlic, but hey, that's just me! I'd go for a glass of that Chianti too!

      Reply
      • Julia

        February 20, 2013 at 7:11 pm

        I do use a lot of garlic :), because once you simmer that sauce for 40 minutes, you do need 5 cloves to retain even a hint of garlic flavor. 🙂

        Reply
    11. Christin@FortMillSCLiving

      February 19, 2013 at 8:55 pm

      Oh my! I can't believe your friend was there for the meteor! That's definitely an event he'll never forget.
      Manicotti is maybe my favorite comfort food of all time, but I haven't made it in ages. Love that you used spinach.

      Reply
      • Julia

        February 20, 2013 at 7:12 pm

        I can't believe that either! Chelyabinsk is so out of the way, and he happened to be there just for that week on business travel.

        Reply
    12. Nik@ABrownTable

      February 19, 2013 at 10:32 am

      How delicious and colorful the manicotti looks. Everything looks perfect!

      Reply
    13. Kayle (The Cooking Actress)

      February 18, 2013 at 8:23 am

      Such perfection! This manicotti is outrageously delicious looking. I would love love love to eat a whole bunch of these!

      Reply
    14. Denise Browning@From Brazil To You

      February 18, 2013 at 6:47 am

      A plate for me, please! I love pasta from all shapes...and these stuffed manicotti look divine, Julia!

      Reply
    15. Words Of Deliciousness

      February 17, 2013 at 8:12 pm

      You can't go wrong with stuffed manicotti. I love using spinach in stuffed manicotti.

      Reply
    Newer Comments »

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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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