Spinach & Ricotta Manicotti
Tender pasta sheets filled with a creamy blend of ricotta, fresh spinach, and arugula, baked in a rich tomato sauce and topped with mozzarella and Parmesan. This hearty, fiber- and protein-rich dish makes a satisfying weeknight dinner or a convenient make-ahead meal.
Equipment
- (9 x 13-inch) Baking Dish
- Salad Spinner
- Large bowl
- TongsCutting board
- Paper towels or clean kitchen towels
- Wooden spoon or spatula
- Large Pot
Ingredients
- 1 lb 450 g ricotta cheese, high-quality
- Kosher salt to taste
- 1 lb fresh lasagna noodles or 6 sheets no-boil noodles
- 8 oz 225 g fresh spinach, washed
- 8 oz 225 g fresh arugula, washed
- 12 oz 340 g shredded low-moisture mozzarella, divided
- 4 oz 120 g grated Parmigiano-Reggiano, divided
- 1 large egg
- 1 medium garlic clove minced
- 1 tsp freshly grated nutmeg
- Freshly ground black pepper to taste
- 2 cups 480 ml tomato sauce, divided
- Small handful fresh parsley or basil minced
Instructions
- Preheat Oven and Prepare Baking Dish: Adjust your oven rack to the center position and preheat the oven to 375°F (190°C). Prepare your 9 × 13-inch baking dish by ensuring it is clean and dry. This will be where the manicotti is layered and baked, so having it ready from the start makes the assembly smoother.
- Drain Excess Moisture from Ricotta (Ricotta Prep): Place a triple layer of paper towels or a clean kitchen towel on a large plate or rimmed baking sheet. Spoon all ricotta cheese onto the towels and cover with another layer of towels. Let it drain for approximately 5 minutes. This step removes extra moisture, preventing the filling from becoming watery. After draining, transfer the ricotta to a large mixing bowl, using a spatula to scrape all cheese from the towels.
- Prepare Fresh Pasta (Fresh Noodle Prep): Option 1: Fresh Pasta Sheet: Bring a large pot of salted water to a rolling boil. Working in batches of six, immerse pasta squares in the boiling water for just 30 seconds. Remove each batch with tongs and place on a clean kitchen towel in a single layer to drain. Keep the pasta squares separated so they do not stick together.
- Option 2: No-Boil Lasagna Noodle: Bring a large pot of salted water to a boil. Place dry noodles in a 9 × 13-inch casserole dish and pour just enough boiling water over them to cover. Agitate noodles occasionally until they are pliable but not mushy, about 5 minutes. Drain and dry on a clean towel. Cut each noodle in half crosswise to create twelve 4 × 4-inch squares, and set aside, keeping them separated.
- Cook and Prepare Greens (Spinach & Arugula Prep): Add fresh spinach and arugula to the boiling water used for pasta. Cook for only about 20 seconds, just until greens wilt. Quickly transfer to a salad spinner and rinse under cold water to halt cooking. Spin thoroughly to remove as much water as possible.
- Remove Excess Moisture from Greens (Green Drying): Spread the blanched greens over a clean kitchen towel or double-layer of paper towels. Roll the towel into a tight cylinder, pressing gently to squeeze out extra moisture. Transfer the greens to a cutting board and roughly chop. This ensures your filling is not watery and your manicotti stays firm.
- Combine Filling Ingredients (Cheese & Greens Mix): In a large bowl with drained ricotta, add the chopped spinach and arugula, half of the shredded mozzarella, half of the grated Parmesan, the egg, minced garlic, and freshly grated nutmeg. Season generously with salt and a few grinds of black pepper. Fold all ingredients together with a wooden spoon or spatula until evenly combined. Taste and adjust seasoning as needed.
- Spread Tomato Sauce (Sauce Base): Pour half of the tomato sauce into the prepared baking dish and spread evenly across the bottom. This layer prevents the pasta from sticking and adds a base of flavor for the manicotti.
- Assemble Manicotti Rolls (Filling & Rolling): Place one pasta square on a clean surface. Spoon a few tablespoons of the ricotta and greens mixture down the center of the square. Carefully roll the pasta over the filling, making a tight cylinder, and place seam-side down in the baking dish. Repeat with the remaining pasta squares and filling until all rolls are arranged in a single layer.
- Add Remaining Sauce and Cheese (Topping Layer): Spoon the remaining tomato sauce evenly over the manicotti rolls, keeping the sauce neat along the center of each roll. Sprinkle the remaining mozzarella cheese on top, followed by the rest of the Parmesan. Cover the dish tightly with aluminum foil to prevent over-browning while baking.
- Bake the Manicotti (Oven Cooking): Place the covered dish in the preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted, golden, and bubbly. This two-step baking ensures the cheese melts fully while preventing burning.
- Rest and Garnish (Final Touch): Remove the manicotti from the oven and allow it to rest for 10 minutes. Resting lets the flavors meld and prevents the filling from spilling when cut. Just before serving, sprinkle with minced fresh parsley or basil for a burst of color and fresh aroma.
- Serve and Enjoy (Serving Suggestion): Use a spatula to transfer individual manicotti rolls to plates. Pair with a fresh green salad or garlic bread for a complete meal. This dish is hearty, flavorful, and packed with protein and fiber, making it satisfying and nutritious.
Notes
- Use high-quality ricotta cheese with minimal additives (milk, salt, vinegar, or starter culture) for the creamiest filling.
- If using no-boil noodles, make sure to soak them just until pliable; over-soaking can make them mushy.
- Blanch greens quickly and chill immediately to preserve bright color and fresh flavor.
- You can make the manicotti up to step 8 and refrigerate for up to 3 days before baking.
- Nutmeg enhances the ricotta’s flavor subtly—don’t skip it, but adjust to taste.
- Feel free to swap arugula for kale or Swiss chard for a slightly different flavor profile.