Spinach and Three Cheese Manicotti

I’ve been wanting to try manicotti for awhile now, so here we go.  I love the idea of a creamy and rich spinach and three cheese ricotta stuffing served with marinara and topped with more melty cheese. Since making these lasagna roll ups, I’ve been looking for an excuse to use more ricotta cheese. And here’s the perfect recipe for it. It was delicious! The ricotta was nice and creamy and so fresh with some cheese strings from the mozzarella inside. Paired with your favorite marinara sauce, this one really spells comfort food. So for vegetarians or those just wanting to cut back on red meat, here’s an alternative for you.

Spinach and Three Cheese Manicotti


  • 1 box (8 oz.) manicotti shells, cooked al dente
  • 24 oz. marinara sauce


  • 10 oz. frozen/fresh spinach, cooked and drained
  • 15 oz. ricotta cheese
  • 1 large egg, beaten
  • 1 1/2 cups mozzarella cheese, shredded and divided
  • 1/2 cup Parmesan cheese, shredded
  • Salt and pepper to taste


  • Cook manicotti shells and spinach according to package directions
  • Combine spinach, ricotta cheese, egg, 1 cup mozzarella cheese, Parmesan cheese and salt and pepper to taste and mix well
  • Stuff each cooked manicotti shell with filling mixture
  • In a baking dish, spread 1 cup marinara sauce on the bottom evenly
  • Arrange stuffed manicotti over sauce
  • Top with remaining sauce and leftover 1/2 cup of mozzarella
  • Bake at 350 degrees F for 30 minutes
  • Dish and serve hot