Simple Cheese Manicotti

Turn plain pasta tubes into a heartwarming Italian meal packed with a trio of delicious cheeses and garden-fresh spinach, all cooked in a savory tomato basil sauce until the top turns golden and bubbling.

In our Italian home, we'd always save manicotti for Sundays. Filling those pasta tubes together turned cooking into something we all enjoyed. These days, when I smell this dish baking, it takes me right back to those family get-togethers.

Key Ingredients:

• Manicotti shells: Go for sturdy, quality pasta that won't break during boiling
• Ricotta: Get whole-milk, ideally fresh for the creamiest texture
• Fresh spinach: Try to use baby spinach as it's softer and easier to work with
• Mozzarella: Full-fat, grated at home for the best melt
• Parmesan: Real Parmigiano-Reggiano adds rich, savory notes
• Fresh herbs: A mix of basil and parsley makes everything taste brighter

Step-by-Step Directions:

Getting Pasta Ready:

Fill a big pot with water, add salt, and bring to a boil. Cook manicotti for 8-10 minutes until slightly firm. At the same time, cook spinach for just 1 minute, put it in ice water, drain it, and squeeze out all water using a clean kitchen towel.

Making The Filling:

Mix drained ricotta, 1 2/3 cups of your shredded mozzarella, fresh grated Parmesan, chopped herbs, minced garlic, and your dried spinach in a large bowl. Add plenty of salt, pepper, and some red pepper flakes if you want a kick. Stir everything until well combined.

Filling The Shells:

Put your filling mix into a big piping bag with a 1/2 inch tip. Take one shell at a time and squeeze filling into both ends until completely full. Place each filled shell on a parchment-lined baking sheet.

Putting It Together:

Spread 1 cup of sauce across the bottom of a 9x13 baking dish. Set your filled manicotti in a single layer with small gaps between them. Pour the rest of your sauce over top, making sure to cover all shells. Sprinkle with your leftover mozzarella.

Baking It Up:

Cover the dish with foil and bake at 350°F for 20 minutes. Take off the foil and bake another 5-10 minutes until cheese turns golden and sauce bubbles around the edges.

When I was a kid in our Italian family, we learned that prepping spinach right was super important. My grandma always said taking extra time to squeeze out all the water means your filling will taste amazing every time.

Prep It Early:

You can make this whole dish ahead, wrap it tight with plastic and then foil. Keep it in the fridge up to 24 hours. When you're ready to cook, take off the plastic, put the foil back on, and add 15-20 minutes to your first cooking time.

Freezing Advice:

Let your finished dish cool all the way. Wrap it twice with plastic and foil. It'll keep in the freezer for up to 3 months. Thaw in your fridge overnight before cooking. Add 20-25 minutes to cooking time if it's still cold.

Weekend Cooking:

Make twice as much and put it in two dishes. Eat one for dinner, freeze the other for later. This works great for busy nights or surprise visitors.

What To Serve With It:

Pair it with a fresh Caesar salad topped with homemade garlic croutons. Don't forget crusty Italian bread for soaking up the sauce. A glass of light Chianti works really well with this meal.

Family Dinner Style:

Let the dish sit a bit after baking. Use a big spatula to serve 2-3 shells per person. Add some fresh chopped basil on top with extra Parmesan. Put leftover sauce in a bowl on the table.

This treasured dish brings together classic Italian comfort with healthy spinach. After years of making it, I've found that keeping moisture in check and being generous with seasonings makes all the difference. You'll end up with a crowd-pleasing meal that's both impressive and comforting.

Recipe Q&A

→ Can you prep manicotti in advance?

Absolutely, you can assemble it up to a day ahead, keep it chilled, and bake when you're ready.

→ Can manicotti be frozen?

Yes, you can freeze unbaked manicotti for up to 3 months. Let it thaw overnight before cooking.

→ How should I fill the pasta tubes?

A piping bag or cut plastic bag makes stuffing them neat and easy.

→ Can I swap cheeses for others?

Sure, feel free to use melting cheeses like provolone or fontina if you prefer.

→ Why are my pasta shells breaking apart?

Be sure not to overboil the pasta—leave it firm since it cooks more in the oven.