Can I make this manicotti ahead of time?

Absolutely! The whole dish can be assembled, covered, and stored in the refrigerator up to 24 hours ahead. Just bake when you’re ready—no need to bring to room temperature first.

What’s the best way to fill manicotti noodles if I don’t have a piping bag?

A sturdy zip-top freezer bag works perfectly as a piping bag—just snip the end. If you really prefer, you can use a small spoon, but it may take a little longer and gets a bit messier.

Can I use fresh spinach instead of frozen?

Definitely! Use about double the volume of fresh spinach, sauté it quickly, chop, and squeeze out as much moisture as you can before mixing into the filling.

Is it okay to use a different pasta shape?

Of course. Jumbo shells (conchiglioni) make a great substitute. Fill them the same way and bake until bubbly.

THE BEST Manicotti Recipe

Name: THE BEST Manicotti Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 8 ounce package manicotti noodles; 16 ounces ricotta cheese; 2 eggs, beaten; 1/2 teaspoon ground nutmeg; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 6 ounces frozen chopped spinach, thawed; 2 cups provolone, shredded; 2 cups mozzarella, shredded; 1/2 cup Parmesan cheese, shredded (plus more for serving); 25 ounce jar marinara sauce; 2 tablespoons parsley, chopped

Description

This classic and comforting Manicotti recipe features tender pasta tubes stuffed with a creamy, cheesy ricotta and spinach filling, topped with rich marinara sauce and melty provolone and mozzarella. It’s baked to golden perfection, making it a hearty and delicious main-course Italian dish your family will love. Ideal for make-ahead dinners and special gatherings.

Ingredients

Units Scale

Pasta

8 ounce package manicotti noodles

Cheese Filling

16 ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces frozen chopped spinach, thawed
2 cups provolone, shredded
2 cups mozzarella, shredded
1/2 cup Parmesan cheese, shredded (plus more for serving)

Sauce & Topping

25 ounce jar marinara sauce
2 tablespoons parsley, chopped

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Instructions

Preheat the Oven: Set your oven to 350°F (175°C) to make sure it’s ready when you finish preparing the manicotti.
Cook the Manicotti Noodles: Fill a large, shallow pot or high-sided skillet with enough water to cover the noodles and bring it to a boil. Salt the water, add the noodles, and cook them for 3 minutes less than the package directions to ensure they remain firm. Transfer the cooked noodles to a baking sheet drizzled with olive oil, rolling them gently to prevent sticking. Cook in batches if necessary.
Prepare the Cheese Filling: While the noodles are cooking, combine the ricotta cheese, beaten eggs, ground nutmeg, kosher salt, and black pepper in a small bowl. In a large bowl, add 3/4 of the shredded provolone, mozzarella, and Parmesan, the thawed spinach, and the ricotta mixture. Fold everything together until fully combined.
Prepare the Baking Dish and Fill the Noodles: Pour half of the marinara sauce into a 9″ X 13″ baking dish, spreading it evenly. Place the cheese mixture into a gallon freezer bag, squeezing all the filling into one corner, then twist the top of the bag. Cut off the corner to create a piping bag. Fill each manicotti tube from both ends to ensure even filling, and arrange the filled manicotti in rows in the prepared baking dish.
Assemble the Dish: Top the filled noodles with the remaining marinara sauce and the remaining shredded provolone and mozzarella cheese. Sprinkle with chopped parsley.
Bake: Spray a piece of aluminum foil with cooking spray to prevent sticking and cover the dish, ensuring the foil does not touch the cheese. Bake in the oven for 30-40 minutes until the cheese is melted and bubbly. For a lightly browned top, remove the foil in the last 10 minutes of baking.
Serve: Garnish the baked manicotti with additional Parmesan cheese and chopped parsley as desired. Serve hot and enjoy your homemade manicotti!

Notes

Do not overcook the noodles as they will soften more during baking.
Use a piping bag for easier filling of the manicotti tubes.
Manicotti can be made ahead and refrigerated before baking, making it perfect for meal prep.
Substitute fresh spinach for frozen if desired, but make sure to sauté and drain well.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Nutrition

Serving Size: 1/6 of recipe
Calories: 480
Sugar: 8g
Sodium: 980mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 4g
Protein: 26g
Cholesterol: 120mg