Manicotti

This classic Italian-American Manicotti recipe combines tender pasta shells with a creamy filling of ricotta, mozzarella, and spinach, baked in a rich marinara sauce. It’s a crowd-pleaser ideal for family dinners or casual gatherings, offering comfort and indulgence in every bite. The dish can be made with either fresh or frozen spinach and is finished with a generous topping of cheese and a touch of butter for richness.

The homemade marinara sauce adds depth to the flavor profile, thanks to fresh herbs and slow simmering. Whether you’re a seasoned cook or trying Italian dishes for the first time, this easy-level recipe is forgiving and yields delicious results. Best of all, it’s vegetarian-friendly and can be prepped ahead of time for weeknight convenience.

Full Recipe

Ingredients

• 1 pound fresh spinach (tough stems removed), or 10 oz frozen spinach (thawed)

• Kosher salt and freshly ground black pepper

• 12 manicotti shells

• 3 cups Marinara Sauce (recipe follows)

• 2 large eggs

• 1 1/2 cups ricotta cheese (about 1 pound)

• 1 cup shredded mozzarella (about 4 ounces)

• 1 cup freshly grated Parmesan cheese or half Pecorino and Parmesan

• Pinch of freshly grated nutmeg

• 2 teaspoons unsalted butter, diced

For the Marinara Sauce:

• 2 tbsp extra-virgin olive oil

• 1/4 medium onion, diced (about 3 tbsp)

• 3 cloves garlic, chopped

• 1 can (28 oz) whole peeled tomatoes with juices (about 3 1/2 cups), roughly chopped

• 1 sprig fresh thyme

• 1 sprig fresh basil

• Kosher salt and freshly ground black pepper

Directions

1. Preheat oven to 350°F.

2. Prepare the Spinach:

   • If using fresh spinach: Boil in salted water for 3–4 minutes. Transfer to ice water to stop cooking. Drain, squeeze, and finely chop.

   • If using frozen spinach: Squeeze out excess water and chop finely.

3. Cook Pasta: In the same pot, boil manicotti shells according to package directions until al dente. Drain and pat dry.

4. Assemble Filling:

   • Beat the eggs in a bowl.

   • Mix in spinach, ricotta, mozzarella, and 1/3 cup grated cheese.

   • Season with 1/2 tsp salt, pepper, and a pinch of nutmeg.

5. Layer & Fill:

   • Spread 1 cup marinara sauce on the bottom of a 9×13” baking dish.

   • Fill shells with the cheese mixture and arrange in the dish.

   • Top with remaining 2 cups marinara sauce, sprinkle with remaining 2/3 cup cheese, and dot with butter.

6. Bake: Bake for 30 minutes. Serve immediately.

Prep Time: 15 min | Cooking Time: 1 hr | Total Time: 1 hr 15 min
Kcal: | Servings: 6

Why Classic Manicotti is the Ultimate Comfort Food

There’s something magical about a dish that brings people together around a dinner table the kind of meal that feels like a warm embrace. For many Italian-American families, that dish is Manicotti. Stuffed pasta shells blanketed in cheese and rich marinara sauce, baked until bubbling and golden, manicotti is not just food it’s a love letter written in mozzarella and ricotta.

The Food Network Kitchen’s version of Manicotti stays true to the classic, offering a dish that’s both timeless and approachable. Made with spinach, a trio of cheeses, and a scratch-made marinara sauce, it manages to strike the perfect balance between indulgent and wholesome. Whether you’re feeding a big family or looking to prepare a dish that yields generous leftovers, this manicotti recipe checks all the boxes. It’s comforting, crowd-pleasing, and surprisingly simple to put together, making it a staple for both weeknight dinners and celebratory meals.

A Brief Look at Manicotti’s Origins

The term manicotti literally means “little sleeves” in Italian, referring to the tube-shaped pasta used in the dish. However, what many don’t realize is that manicotti as we know it today is more of an Italian-American invention than a direct transplant from Italy. In Italy, a similar dish called cannelloni is more common. Cannelloni pasta tends to be a bit thinner and more delicate, while manicotti are often ridged and made for stuffing with a variety of fillings.

Italian immigrants in the United States adapted traditional dishes to suit local ingredients and available tools, leading to the birth of uniquely American versions of old-world recipes. Manicotti is one such dish rooted in the traditions of stuffed pasta but adapted into a casserole-friendly, baked comfort food with heartier proportions and often more cheese.

This Food Network Kitchen version pays homage to that heritage. It’s not trying to be strictly authentic it’s aiming to be delicious, satisfying, and accessible. And it succeeds.

The Flavors That Define This Dish

At its core, manicotti is all about texture and flavor harmony. The pasta shells serve as vessels for a creamy, cheesy filling typically made with ricotta cheese, sometimes enriched with mozzarella and Parmesan, and in this version, balanced with fresh or thawed spinach. The spinach not only adds nutritional value but also brings a slight bitterness that offsets the richness of the cheese beautifully.

Then there’s the marinara sauce arguably the soul of the dish. The Food Network’s take on marinara is refreshingly straightforward, using just a few ingredients: tomatoes, garlic, onion, and fresh herbs like basil and thyme. The result is a sauce that tastes clean and bright, providing the perfect acidic counterpoint to the cheesy filling.

When baked, everything melds together into one luscious, gooey, bubbling masterpiece. The top layer of grated cheese melts and browns, while the inside remains soft and creamy. Every bite offers a little bit of everything: tender pasta, savory filling, and tangy tomato goodness.

Tips for Making Manicotti a Success

Though the dish is relatively simple, there are a few tricks to making sure your manicotti turns out picture-perfect every time:

• Don’t overcook the pasta shells. Boil until just al dente. They’ll finish cooking in the oven, and softer shells are harder to stuff without tearing.

• Drain your spinach thoroughly. Whether you’re using fresh or frozen spinach, squeezing out all the moisture ensures your filling isn’t watery.

• Use a piping bag or zip-top bag for filling. Spoon the cheese mixture into a resealable bag, snip the tip, and pipe it into the shells. It’s cleaner and faster than using a spoon.

• Make the sauce ahead of time. The marinara sauce can be refrigerated or even frozen, which helps spread out the workload if you’re entertaining.

• Dot with butter before baking. It may seem like a small detail, but those little cubes of butter melt and help brown the top layer beautifully.

Adaptations and Variations

One of the best things about manicotti is how versatile it is. Once you’ve mastered the basic technique, you can play around with fillings and sauces to suit your mood or what you have in the fridge.

For instance:

• Swap out spinach for chopped roasted vegetables like zucchini or mushrooms.

• Add cooked ground beef or Italian sausage to the cheese mixture for a heartier version.

• Use béchamel sauce instead of marinara for a creamier, less acidic dish.

• Try a mix of cheeses, like fontina or provolone, for added complexity.

You can even make the dish entirely gluten-free by using gluten-free pasta shells or by substituting thinly sliced zucchini for the pasta entirely.

Serving Suggestions and Pairings

Manicotti is a hearty main dish that pairs beautifully with lighter sides. A crisp green salad with a tangy vinaigrette can help cut through the richness, while a loaf of garlic bread or a basket of warm rolls is practically mandatory for soaking up that extra sauce.

For a beverage pairing, you can’t go wrong with a glass of Chianti or any medium-bodied red wine. If you’re serving a crowd that includes kids or non-drinkers, a sparkling water with lemon or a fruity iced tea can also work nicely.

If you’re serving this dish for a special occasion, consider adding an appetizer like bruschetta, or ending the meal with a classic Italian dessert like tiramisu or cannoli.

Make-Ahead and Freezer-Friendly

One of manicotti’s hidden superpowers is how well it freezes and reheats. You can prepare the entire dish assembled and unbaked up to two days in advance. Simply cover it tightly with foil and store in the fridge until you’re ready to bake.

For longer storage, wrap the dish in plastic and foil, and freeze for up to two months. When you’re ready to cook, allow it to thaw in the fridge overnight and bake as directed, adding a few extra minutes if needed.

Leftovers keep well too. Just store in an airtight container and reheat individual portions in the microwave or oven. It’s just as satisfying the next day.

Conclusion: 

Manicotti is more than a meal it’s a tradition. It’s the kind of recipe that feels like home, no matter where you’re from. This Food Network Kitchen version strikes a balance between old-world inspiration and modern-day convenience, using simple ingredients to create something truly special.

Whether you’re cooking for guests, prepping meals for a busy week, or just looking for a warm, cheesy hug in food form, this manicotti recipe delivers. It’s adaptable, freezer-friendly, and irresistibly delicious. Once you try it, you’ll understand why it’s been a family favorite for generations and why it deserves a spot in your own kitchen repertoire.