Italian-American · Dinner

Spinach ricotta manicotti

Name: Spinach ricotta manicotti
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 14 dried manicotti shells; 1 tablespoon kosher salt, divided; 1 10-ounce package frozen chopped spinach, thawed; 15 ounces whole-milk ricotta; 1 large egg; 2 cups shredded whole-milk low-moisture mozzarella, divided; 1 1/4 cups finely grated Pecorino Romano, divided; 2 tablespoons chopped basil; 1 garlic clove, finely grated; 1/4 teaspoon freshly grated nutmeg; 3 cups thick marinara sauce

Tender pasta tubes packed with dry spinach, whole-milk ricotta, mozzarella, and Pecorino, baked under bright marinara until bubbling.

About 1 hr 40 minTotal

About 1 hr 30 minActive

$$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Best metal 9-by-13 pan
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC
View at Amazon
Another workable path: Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched exact interior dimensions and metal heat behavior, then checked material, maximum temperature, coating care, stable model identity, and retail destination. Kwilt has not baked with this pan.
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC: The exact 9-by-13-inch baking surface and aluminized-steel construction match recipes whose dough depth and bottom browning depend on a standard metal pan. Trade-off: The nonstick surface calls for hand washing and nonmetal tools, and efficient heat conduction can brown faster than glass.
Another workable path: Use another light-colored 9-by-13-inch metal pan; glass changes heat behavior and is not an equal substitute for every high-heat bread method.
Sources
USA Pan 1110RC specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

14 dried manicotti shells
1 tablespoon kosher salt, divided
1 10-ounce package frozen chopped spinach, thawed
15 ounces whole-milk ricotta
1 large egg
2 cups shredded whole-milk low-moisture mozzarella, divided
1 1/4 cups finely grated Pecorino Romano, divided
2 tablespoons chopped basil
1 garlic clove, finely grated
1/4 teaspoon freshly grated nutmeg
3 cups thick marinara sauce

Instructions

Heat oven to 350°F. Boil shells in water with 2 teaspoons salt for 6 minutes so they remain very firm. Drain, rinse briefly with cool water, and arrange separately on an oiled tray.
Wring spinach in a clean towel until no more liquid emerges. Mix with ricotta, egg, 1 cup mozzarella, 1 cup Pecorino, basil, garlic, nutmeg, and remaining salt. Transfer to a piping bag and fill each shell from both ends without splitting it.
Spread 3/4 cup marinara in a . Arrange filled shells in one layer and cover completely with remaining sauce. Cover tightly with foil.
Bake 35 minutes, uncover, and add remaining mozzarella and Pecorino. Bake 10 to 15 minutes more, until bubbling and the center of the filling reaches 160°F. Rest 10 minutes before serving.

United StatesItalian American restaurant and home cooking

From the table

About this recipe

Italian American manicotti developed along two established household branches: delicate filled crespelle and accessible dried pasta tubes. This version chooses the latter while keeping the filling dry, seasoned, and structured enough to bake without turning watery.

Italian-American manicotti can mean either filled dried pasta tubes or delicate crespelle; both branches are established. This household version chooses accessible tubes while preserving the high-rated versions’ most consistent lesson: whole-milk ricotta and aggressively dried spinach prevent a grainy, watery filling. This Kwilt version follows the reviewed household adaptation: Choose accessible Italian-American pasta tubes over crespelle while importing the two highest-rated versions’ whole-milk cheese, moisture, and covered-bake controls.

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