Looking for an easy way to elevate your traditional spinach manicotti recipe? I have a wonderful recipe that incorporates a few shortcuts and cooking tricks that take this classic dish to the next level without any extra work for you. First, I add heavy cream to good-quality jarred marinara sauce, creating a rich tomato sauce that pairs perfectly with the cheesy spinach filling. It’s as easy as opening a jar and a carton! Next, I add creamy mascarpone, mozzarella, and sharp Pecorino Romano cheeses to the traditional ricotta and spinach filling. This not only adds delicious flavor but also prevents the filling from becoming grainy, which is a common issue with pasta dishes made with ricotta cheese.

Fun fact: the word “manicotti” means “little sleeve” in Italian, describing the cylindrical shape of the pasta tubes. It’s a great prep-ahead dish to pop in the oven when you’ve got company coming or simply for enjoying with family. Pair it with a salad and some crusty bread for a cozy and satisfying meal.

What You’ll Need To Make Spinach Manicotti

Step-by-Step Instructions

Step 1: Parboil the Manicotti Shells

Bring a large pot of salted water to a boil. Cook the manicotti shells for exactly 6 minutes (they will only be partially cooked).

Drain well and rinse with cold water.

Add the ricotta, mascarpone cheese, 1 cup of the mozzarella, 1 cup of the Pecorino Romano, the spinach, basil, garlic, oregano, and salt.

Mix until evenly combined.

Transfer the filling to a pastry bag or large zip-lock bag. (If using a zip-lock bag, be sure the corners are square; the rounded-corner bags are difficult to use.) Twist and squeeze the bag so the filling is in one corner. With scissors, snip a ¾-inch opening in corner. Pipe the filling into both ends of the manicotti shells, filling until completely full.

Step 3: Make the Sauce

In a large bowl, combine the marinara sauce and heavy cream.

Mix to combine.

Transfer the filling to a pastry bag or large zip-lock bag. (If using a zip-lock bag, be sure the corners are square; the rounded-corner bags are difficult to use.) Twist and squeeze the bag so the filling is in one corner. With scissors, snip a ¾-inch opening in corner. Pipe the filling into both ends of the manicotti shells, filling until completely full.

Step 3: Make the Sauce

In a large bowl, combine the marinara sauce and heavy cream.

Mix to combine.

Step 4: Assemble & Bake

Spread ¾ cup of the sauce into a 9×13-inch baking dish.

Arrange the stuffed manicotti shells, narrow side up, over the sauce.

Pour just enough sauce to cover the manicotti (you’ll have about ¾ cup leftover; save it for serving).

Cover the dish tightly with aluminum foil. Bake for 35 minutes. Uncover and top the manicotti with the remaining 1 cup mozzarella and ¼ cup Pecorino Romano cheeses.

Bake, uncovered, for 10 to 15 minutes more, until the cheese is melted and lightly golden. (To brown the cheese further, turn on the broiler and bake for a few more minutes, keeping a close eye, until the cheese is golden.)

Let sit for about 10 minutes before serving.

Please find original recipe here.