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Spinach Manicotti

This one-pan vegetarian baked pasta transforms oven-ready lasagna noodles into manicotti noodles, perfect for stuffing.

Serves 6
Ready in 75 mins
Prep time 15 mins
Cooking time 60 mins
447 calories per serving


> 1 (9 oz) pkg oven-ready lasagna noodles
> Boiling water, as needed
> 1 (10 oz) pkg frozen chopped spinach, thawed
> 1 large egg
> 1 cup part-skim ricotta cheese
> 1 (8 oz) pkg shredded low-moisture mozzarella, divided
> 3 cups marinara sauce, divided
> 1/2 cup grated Parmesan cheese


Preheat oven to 375°F. Working in batches if needed, in a 9x13-inch baking dish, arrange the noodles in a single layer. Cover with 1 inch of boiling water and soak 5 min., until noodles are pliable. Meanwhile, drain the spinach very well and pat dry with paper towels. In a medium bowl, beat the egg until smooth. Add spinach, ricotta, and 1½ cups mozzarella and season with salt and pepper. Stir spinach filling until smooth.
Carefully drain noodles, then rinse with cold water and drain again. Arrange noodles on a work surface in a single layer and pat dry with paper towels. Dry baking dish well.
Spread 1 cup marinara on the bottom of baking dish. Spread 3 tbsp spinach filling onto an end of 1 noodle. Roll noodle into a small tube to cover filling. Place tube seam-side down in baking dish. Repeat with remaining noodles and filling. Top with remaining 2 cups marinara.
Cover baking dish with foil and bake 35–40 min., until sauce is bubbly and noodles are tender. Preheat broiler. Remove foil from baking dish. Top pasta with the Parmesan and remaining ½ cup mozzarella. Return to oven and broil 5 min., until cheese is melted and browned in spots. Let stand 10 min. before serving.

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