Baked Manicotti

Why You’ll Love This Recipe

I Enjoy This Dish Because It’s The Perfect Combination Of Creamy, Cheesy, And Savory. The Manicotti Tubes Hold A Rich Filling That Stays Light Thanks To The Spinach, While The Meat Sauce Adds Hearty Flavor. I Also Like That It’s Make-Ahead Friendly—Perfect For Busy Days When I Can Assemble It Earlier And Just Bake Before Dinner.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• 1 Box Manicotti Noodles

• 2 Cups Fresh Spinach (Or 1 Cup Frozen Spinach, Thawed And Drained)

• 1 Tbsp Olive Oil

• 1 (15–16 Oz) Container Ricotta Cheese

• 1 Cup Cottage Cheese

• ¼ Cup Parmesan Cheese

• ¼ Cup Fresh Parsley (Or 2 Tbsp Dried Parsley)

• 1 ½ Cups Mozzarella Cheese

• 1 Egg

• 1 Tsp Garlic Powder (Or 1 Clove Fresh Garlic, Minced)

• ¼ Tsp Salt

• ¼ Tsp Black Pepper

• Pinch Of Nutmeg

For The Meat Sauce:

• 1 Lb Ground Beef

• 1 Onion, Diced

• 1 Jar (About 24 Oz) Tomato Sauce

Directions

1. I Cook The Manicotti Noodles Until Al Dente, Drain Them, And Lay Them On A Baking Sheet To Cool.

2. I Heat Olive Oil In A Pan And Sauté Fresh Spinach For 2–3 Minutes, Then Chop It Finely. (For Frozen Spinach, I Simply Thaw And Drain Well.)

3. In A Large Bowl, I Mix Ricotta, Cottage Cheese, Parmesan, Parsley, Mozzarella, Egg, Garlic Powder, Salt, Pepper, And Nutmeg Until Smooth.

4. I Cook The Ground Beef And Onion In A Skillet Until Browned, Drain The Fat, Then Stir In The Tomato Sauce. I Let It Simmer For A Few Minutes.

5. I Preheat My Oven To 375°F And Spread A Few Tablespoons Of Sauce On The Bottom Of A 9×13 Baking Dish.

6. I Fill The Manicotti Tubes With The Cheese Mixture Using A Piping Bag Or Ziploc Bag, Then Arrange Them In The Dish.

7. I Pour The Remaining Meat Sauce Evenly Over The Pasta And Cover With Foil. I Bake For 40–45 Minutes.

8. I Remove The Foil, Sprinkle Extra Mozzarella And Parmesan On Top, Then Bake Uncovered For Another 15 Minutes Until Golden And Bubbling.

9. I Garnish With Parsley And Serve Hot.

Servings And Timing

This Recipe Serves About 8 People. Prep Time Takes Around 15 Minutes, With A Total Cook Time Of About 1 Hour.

Variations

I Sometimes Use Ground Turkey, Sausage, Or Chicken In The Sauce Instead Of Beef. For A Vegetarian Option, I Skip The Meat And Add Extra Vegetables Like Zucchini Or Mushrooms. If I Want A Creamier Filling, I Add A Little Cream Cheese To The Ricotta Mixture.

Storage/Reheating

Leftovers Keep Well In The Fridge For Up To 4 Days. I Reheat Individual Portions In The Microwave Or The Whole Dish In The Oven At 325°F Until Hot. To Freeze, I Assemble The Manicotti Uncooked And Freeze For Up To 3 Months—Thaw Overnight In The Fridge Before Baking.

FAQs

Can I Make This Dish Ahead Of Time?

Yes, I Often Assemble It A Day Ahead And Refrigerate It Until Ready To Bake.

Do I Have To Use Spinach?

No, I Sometimes Skip It Or Replace It With Kale Or Zucchini.

What’s The Easiest Way To Stuff Manicotti?

I Use A Piping Bag Or A Sturdy Ziploc Bag With The Corner Cut Off For Less Mess.

Can I Use Different Cheeses?

Absolutely—I Sometimes Use Ricotta Alone, Or Add Provolone And Fontina For Extra Flavor.

Can This Be Frozen After Baking?

Yes, I Freeze Leftovers In Portions For Up To 2 Months, Then Reheat In The Oven Until Warm.

Conclusion

I Love Making Baked Manicotti Because It’s Cheesy, Hearty, And Feels Like A Special Meal Without Being Complicated. The Combination Of Creamy Filling, Savory Sauce, And Bubbly Cheese Makes It A True Comfort Food That Always Brings Smiles To The Table.

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