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Homemade Manicotti Shells Recipe: Easy Ricotta Spinach Filling for Perfect Comfort Food

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Tender homemade manicotti shells are filled with a creamy ricotta and spinach mixture, then baked in bubbling marinara sauce for the ultimate Italian comfort food. This recipe is perfect for cozy family dinners or holiday gatherings and can be customized for gluten-free or dairy-free diets.

Ingredients

Scale
  • 1 cup all-purpose flour (unbleached for best texture)
  • 1 cup whole milk (or oat milk for dairy-free)
  • 2 large eggs (room temperature)
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil (optional)
  • 2 cups whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese (plus extra for topping)
  • 1 large egg
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry (or 8 oz fresh spinach, wilted and chopped)
  • 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon garlic powder (or 1 small garlic clove, minced)
  • Salt & black pepper, to taste
  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese (for topping)
  • 2 tablespoons grated Parmesan (for topping)
  • Fresh basil, for garnish (optional)

Instructions

  1. In a medium mixing bowl, whisk together flour and salt.
  2. In another bowl, beat eggs with milk and olive oil until blended.
  3. Gradually add wet ingredients to flour, whisking until smooth and thin. Let batter rest for 10 minutes.
  4. Heat a nonstick skillet over medium heat and lightly grease. Pour about 3 tablespoons batter into the center, tilting to coat the bottom evenly.
  5. Cook for 1–2 minutes until edges lift and bottom is pale golden. Flip and cook the other side for 30 seconds. Transfer to a plate and cover with a towel. Repeat with remaining batter to make about 12 shells.
  6. In a clean bowl, combine ricotta, mozzarella, Parmesan, and egg. Add spinach, parsley, nutmeg, garlic powder, salt, and pepper. Mix until smooth and creamy.
  7. Preheat oven to 375°F. Spread 1 cup marinara sauce over the bottom of a 9×13-inch baking dish.
  8. Lay a manicotti shell on a plate. Spoon about 3 tablespoons filling along one edge and roll up gently. Place seam-side down in the prepared dish. Repeat with all shells and filling.
  9. Pour remaining sauce evenly over manicotti. Sprinkle with mozzarella and Parmesan.
  10. Cover with foil and bake for 30 minutes. Uncover and bake 10–15 minutes more, until bubbly and lightly golden.
  11. Let rest 5 minutes. Garnish with fresh basil before serving. Enjoy while hot and melty!

Notes

Let the batter rest for tender shells. Squeeze spinach dry to avoid watery filling. You can make shells and filling ahead and assemble before baking. For gluten-free, use a GF flour blend; for dairy-free, use almond ricotta and dairy-free mozzarella. Shells may tear but will hold together when baked. Freeze assembled (unbaked) manicotti for up to 2 months.

Nutrition

Keywords: manicotti, homemade pasta, ricotta spinach filling, Italian comfort food, baked pasta, vegetarian, family dinner, easy manicotti, crepe shells, marinara

Find it online: https://katedishes.com/homemade-manicotti-shells-recipe-easy-ricotta-spinach-filling-for-perfect-comfort-food/