Easy Spinach Manicotti Recipe (No Boil Noodles)
This Easy Spinach Manicotti Recipe (No Boil Noodles) is one of those weeknight winners that tastes like it took all afternoon but comes together with minimal fuss. Think creamy ricotta filling studded with tender spinach, wrapped in oven-ready lasagna noodles, and bathed in a simple, bright tomato sauce. It’s comfort food with a fresh twist and a perfectly crispy, cheesy top.
Why you’ll love this Easy Spinach Manicotti Recipe (No Boil Noodles)
There are a few reasons this Easy Spinach Manicotti Recipe (No Boil Noodles) has earned a permanent slot in my dinner rotation:
- It skips the noodle-parboiling step entirely — using 16 no-boil, oven-ready lasagna noodles saves time and reduces mess.
- The filling is high on flavor but uses pantry-friendly ingredients: ricotta, a pre-packaged Italian cheese blend (or a combo of mozzarella and provolone), egg, and a handful of chopped baby spinach.
- The sauce is straightforward: crushed tomatoes with a touch of tomato paste and a savory aromatics blend that carries everything beautifully.
- It reheats well and makes excellent leftovers for lunches or a make-ahead dinner.
Ingredients
Use the list below exactly as written for the best results. The recipe is fully compatible with dietary preferences that rely on permissible ingredients.
- 1 small onion, chopped
- olive oil for sautéing, approx. 1 1/2 Tablespoons
- 22 8 ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 5 garlic cloves, minced
- 1 teaspoon Italian spices mix
- 1/4 teaspoon red pepper flakes
- salt and pepper
- 16 no-boil, oven-ready lasagna noodles
- 3 cups ricotta cheese (low-fat is fine)
- 4 cups pre-packaged Italian blend cheeses, shredded OR 2 1/2 cups mozzarella, 1 1/2 cups provolone, shredded
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 loosely filled cups baby spinach, finely chopped
Make-Ahead Tips
You can prepare the filling and sauce a day ahead and assemble the manicotti the next day. Keep the sauce chilled and the filling covered in the fridge. If you assemble in advance, add an extra 10 minutes to the bake time if the dish goes into the oven cold from the fridge.
Equipment
- Large skillet
- Mixing bowls
- 9×13-inch baking dish
- Wooden spoon or spatula
- Aluminum foil
Step-by-step Instructions
Follow these clear, ordered steps to make this Easy Spinach Manicotti Recipe (No Boil Noodles). The directions have been rewritten for clarity while keeping each ingredient amount unchanged.
1. Make the sauce
- Heat a large skillet over medium heat and add approximately 1 1/2 Tablespoons olive oil.
- Add 1 small chopped onion and sauté until it becomes translucent and soft, about 5–7 minutes, stirring occasionally so it doesn’t brown too quickly.
- Stir in 5 minced garlic cloves and cook for about 30–60 seconds until fragrant.
- Add the 22 8 ounce can crushed tomatoes and 1 tablespoon tomato paste to the skillet, stirring to combine the paste evenly into the crushed tomatoes.
- Season the sauce with 1 teaspoon Italian spices mix, 1/4 teaspoon red pepper flakes, and salt and pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 8–10 minutes to blend the flavors. Stir occasionally.
- Taste and adjust seasoning if needed, then remove the sauce from the heat and set aside.
2. Prepare the cheese and spinach filling
- In a medium mixing bowl, combine 3 cups ricotta cheese and 4 cups pre-packaged Italian blend cheeses, shredded — or use the alternative: 2 1/2 cups mozzarella and 1 1/2 cups provolone, shredded. Mix until evenly blended.
- Beat 1 large egg lightly and add it to the cheese mixture, stirring to incorporate.
- Season the cheese filling with 1/2 teaspoon salt and 1/2 teaspoon pepper, mixing well.
- Fold in 3 loosely filled cups baby spinach that has been finely chopped until the greens are evenly distributed throughout the filling. The filling should be creamy and hold together; if it feels too loose, press it gently to compact before filling the noodles.
3. Assemble the manicotti
- Preheat your oven to 375°F (190°C).
- Spread about 1 cup of the prepared sauce in the bottom of a 9×13-inch baking dish to create a base layer. This helps prevent the noodles from sticking and ensures the bottom layer stays moist.
- Lay out one no-boil, oven-ready lasagna noodle on a clean surface. Spoon a generous line of the ricotta-spinach filling along the center of the noodle, leaving about 1/2 inch at each end so the filling doesn’t squeeze out when rolled.
- Roll the noodle gently but firmly from one end to the other to form a manicotti shape. Place the rolled noodle seam-side down in the baking dish on top of the sauce. Repeat with the remaining 15 noodles and filling until you have 16 filled rolls arranged snugly in the dish.
- If you run short on filling before using all 16 noodles, distribute what remains evenly among the remaining noodles so each roll has filling; if you have filling left over, spoon it over the top of the arranged noodles before adding the remaining sauce.
4. Top and bake
- Pour the remaining sauce evenly over the lined manicotti rolls, ensuring each roll has sauce on top to allow the no-boil noodles to soften and cook through.
- If you used the pre-packaged Italian blend at 4 cups, you don’t need to add more cheese; otherwise, you can sprinkle the remaining portion of the 4 cups of shredded cheese or the alternate combination (2 1/2 cups mozzarella + 1 1/2 cups provolone) evenly across the top of the sauced rolls for a golden, bubbly finish.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 10–12 minutes, or until the cheese is melted and the top is lightly browned. The total baking time ensures the oven-ready noodles soften and cook through while the interior filling becomes hot.
- Remove the dish from the oven and let it rest for 5–10 minutes before serving. Resting helps the filling set slightly, making the manicotti easier to slice and serve.
Serving Suggestions
Serve this Easy Spinach Manicotti Recipe (No Boil Noodles) with a crisp green salad and a simple vinaigrette to cut through the richness. Garlic bread or a pile of roasted vegetables also pair beautifully.
Storage and Reheating
- To refrigerate: Cover the baked manicotti and store in the refrigerator for up to 3 days.
- To reheat: Warm single portions in the microwave for 2–3 minutes or place the whole dish in a 350°F (175°C) oven covered with foil for about 20–25 minutes, until heated through. Add a splash of water or extra sauce if the top looks dry.
- To freeze: Assemble the manicotti in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) covered for 50–60 minutes, then remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and the noodles are tender.
Troubleshooting
- If the noodles are still chewy after the full bake time, recover the dish with foil and bake an extra 10–15 minutes. Oven temperatures vary, and a little extra time will finish the no-boil noodles without sacrificing the filling.
- If the filling seems watery, drain any excess liquid from the ricotta before mixing, or press the chopped spinach lightly between paper towels to remove excess moisture.
- For a spicier version, increase the red pepper flakes to 1/2 teaspoon or add a pinch of crushed black pepper to the filling.
Final Notes
This Easy Spinach Manicotti Recipe (No Boil Noodles) is unfussy comfort food that’s ideal for family dinners, small gatherings, or for stashing in the freezer for nights when you want something satisfying without the fuss. The no-boil noodles keep cleanup light and the layered flavors—simple tomato sauce, garlicky onion, creamy cheese, and tender spinach—make each bite feel made-from-scratch. Try swapping in a different Italian cheese blend or adding a handful of chopped herbs to the filling for a personal touch.
Enjoy this cozy, cheesy casserole straight from the oven alongside a simple salad and a glass of something you love. It’s the kind of recipe that becomes a staple for good reason: straightforward, forgiving, and reliably delicious.
Easy Spinach Manicotti Recipe (No Boil Noodles)
Ingredients
Equipment
Method
- Position an oven rack in the middle and preheat the oven to 375°F (190°C).
- Make the sauce: Heat olive oil in a medium saucepan over medium heat and sauté the chopped onion until soft and translucent, about 5 minutes.
- Add the minced garlic, red pepper flakes, Italian spice mix, and tomato paste; sauté 1 minute until fragrant.
- Stir in the crushed tomatoes, bring to a simmer, and cook gently for about 20 minutes; season with salt and pepper to taste.
- Prepare the filling: Reserve 1 cup of the shredded cheese for topping later.
- In a large bowl, combine the ricotta, remaining shredded cheese (about 3 cups), beaten egg, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the chopped spinach until evenly mixed.
- Soak the no-boil lasagna noodles in hot water for about 5 minutes to soften, then drain and lay them on a clean kitchen towel to remove excess water.
- Spread half of the sauce over the bottom of a 9 x 13-inch baking dish.
- Assemble the manicotti: Place about 1/4 cup of the cheese and spinach mixture along the short side of each noodle and roll up the noodle tightly; place seam-side down in the prepared dish over the sauce.
- Pour the remaining sauce over the rolled noodles, cover the dish with foil, and bake for 40 minutes.
- Remove the foil, sprinkle the reserved 1 cup shredded cheese evenly over the top, and bake uncovered about 5 more minutes until the cheese is melted.
- Let the casserole rest about 10 minutes before serving.
Notes
- Oven-ready lasagna noodles are flat and do not require boiling.
- A 9-ounce box of some brands contains 16 noodles; counts vary by brand.
