Ingredients
🧺 INGREDIENTS
(Serves 5 generously, with leftovers)
For the Filling:
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15 manicotti shells (one standard 8 oz box)
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24 oz part-skim ricotta cheese
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1 ½ cups fresh spinach, finely chopped (about 3 packed cups before chopping)
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1 cup shredded part-skim mozzarella (plus extra for topping)
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½ cup freshly grated Parmesan cheese
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1 large egg
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2 cloves garlic, minced
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2 tablespoons chopped fresh parsley
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½ teaspoon dried oregano
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½ teaspoon salt
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¼ teaspoon black pepper
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Pinch of red pepper flakes (optional)
For the Sauce & Assembly:
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3 cups marinara sauce (low-sugar, clean ingredient label)
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½ cup shredded part-skim mozzarella (for topping)
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Fresh basil for garnish
Optional swap:
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Whole wheat manicotti shells for added fiber
Instructions
Bring a large pot of salted water to a boil. Cook manicotti shells until just al dente (1–2 minutes less than package directions). Drain carefully and lay flat on parchment or a lightly oiled baking sheet.
Tip: Slightly undercooking prevents tearing when filling.
In a large bowl, combine ricotta, chopped spinach, mozzarella, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until combined but not overworked.
Tip: If ricotta feels watery, drain it in a sieve for 10–15 minutes before mixing.
Transfer filling to a piping bag (or zip-top bag with corner snipped). Pipe evenly into each shell.
Tip: Piping keeps shells intact and makes the process cleaner.
Preheat oven to 375°F (190°C).
Spread 1 cup marinara sauce on the bottom of a 9x13-inch baking dish. Arrange filled manicotti in a single layer. Spoon remaining marinara over top.
Sprinkle with mozzarella.
Tip: Use enough sauce to coat — too much can make the dish watery.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and lightly golden.
Let rest 5–10 minutes before serving.