Spinach Ricotta Manicotti

Yield: 12 filled shells, 6 servings
Equipment: large pot, bowl, 9-by-13-inch baking dish, piping bag
Time and setting: 375°F; 35–40 minutes

Ingredients

12 dry manicotti shells
15 ounces part-skim ricotta
1 large egg
2 cups chopped baby spinach
1 cup shredded mozzarella, divided
1/3 cup grated Parmesan
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (24 ounces) marinara

Method

Heat oven to 375°F and spread 1 cup marinara in dish. Boil shells 2 minutes less than package time; drain and cool.
Mix ricotta, egg, spinach, 1/2 cup mozzarella, Parmesan, garlic, salt, and pepper. Pipe evenly into 12 shells.
Arrange shells in one layer, cover with remaining sauce and cheese. Cover with foil and bake 25 minutes.
Uncover and bake 10–15 minutes until bubbling and center reaches 160°F. Rest 10 minutes.

Preparation notes

Read the full method, prepare the vessel, and arrange ingredients in order. Keep raw poultry and egg tools away from ready-to-eat food. Divide the batch evenly and preserve every rest or chill period.

Substitutions

Thawed frozen spinach may replace fresh after squeezing dry. Cottage cheese may replace ricotta after draining.

Storage and safety

Refrigerate within 2 hours up to 4 days. Reheat to 165°F. Freeze assembled cooked portions up to 2 months.

Planning and final quality checks

Measure every ingredient before starting and keep it in the listed condition—cold, softened, drained, cooked, or room temperature. Use the specified equipment capacity and divide the recipe for the stated yield. Begin checking at the low end of a time range, then rely on the visual cue and thermometer endpoint rather than minutes alone.

For clean portions, use a level scoop or mark equal sections before cutting. Complete the stated rest, cooling, or chilling period; moving a hot casserole or filling a warm jar can damage its structure. When one substitution changes moisture or fat, avoid making several other changes in the same batch.

Label leftovers with the preparation date. Reheat only the portions needed and avoid repeated warming and cooling. Check packaged ingredients for allergens and formulation changes. Garnishes and optional additions should remain separate and must not be used to infer diet-program points or nutrition.

Serving and transport

Before serving, inspect the center as well as the surface. Baked items should have no wet batter or liquid egg; poultry dishes must meet the temperature stated in the method; chilled fillings should remain cold and structurally set. If a center is underdone, return the whole dish to its cooking vessel and continue in short intervals instead of serving an uncertain portion.

Use a stable cutting board and clean serving tools. Mark equal sections before cutting casseroles, and use the stated jar or scoop capacity for individual portions. Keep crisp garnishes separate until serving so they do not absorb moisture during storage.

Transport perishable food in an insulated carrier. Keep hot food hot and dairy, egg, and poultry dishes cold until reheating or service. Write down substitutions for allergy communication. These handling details support a repeatable recipe and should remain with the article even though they do not change the dish’s flavor.

Spinach Ricotta Manicotti