Homemade Spinach Manicotti
Homemade Spinach Manicotti is the kind of cozy, comforting Italian-American pasta bake that feels like a warm hug on a plate. Stuffed with a creamy, cheesy spinach filling and smothered in tomato sauce, this dish comes together with simple ingredients and yields a dinner that’s both impressive and approachable. Whether you’re feeding a family or prepping a make-ahead meal for weeknight dinners, this recipe delivers tender manicotti crepes filled with a luscious ricotta mixture, a golden baked top, and plenty of saucy goodness.
The method below uses crepes as the pasta shells—delicate, thin “homemade crespelles” that become tender in the oven and hold the filling without the fuss of boiling dried tubes. If you prefer, you can swap them for store-bought manicotti shells, but the crepelle approach creates a lighter, more elegant finished dish. Keep the ingredients simple: part-skim ricotta and mozzarella for a balanced creaminess, a bit of grated Parmesan for a savory lift, and a single egg to bind. Frozen spinach keeps things convenient; just be sure to squeeze it very dry so your filling isn’t watery.
Why you’ll love this version
- Uses fifteen crepelles to make a tender, delicate pasta wrapper that bakes beautifully.
- A straightforward spinach-ricotta filling that’s rich but not heavy.
- Ready with jarred marinara for speed, but flexible enough for homemade sauce if you like.
- Family-friendly flavors that are easy to double for a crowd.
Ingredients
- ▢16 homemade crespelles
- ▢15 oz part skim ricotta cheese, I use Polly-O
- ▢2 cups shredded part-skim mozzarella cheese, reserve 1/2 cup Polly-O
- ▢1 large egg
- ▢10 oz package frozen spinach, thawed and squeezed really well
- ▢1/4 cup grated Parmesan Reggiano*
- ▢1/2 teaspoon kosher salt
- ▢black pepper, to taste
- ▢2 1/2 cups jarred marinara or homemade marinara sauce
*If your Parmesan is not suitable for your needs, substitute with a similar aged, hard-grated cheese made without animal rennet—this keeps the flavor bright and salty.
Equipment
- Large mixing bowl
- Spoon or rubber spatula
- Measuring cups and spoons
- 9×13-inch baking dish (or similar)
- Small skillet or saucepan (to heat sauce, optional)
- Kitchen towel or paper towels to squeeze spinach
Prep and tips before you start
Thaw the frozen spinach in the refrigerator overnight or run it under warm water to speed things up. Once thawed, place the spinach in a clean dish towel or several layers of paper towels and squeeze out as much liquid as possible—this is important to prevent a watery filling. If you made homemade crespelles ahead of time, keep them covered with a damp towel so they stay pliable while you fill them.
Step-by-step Instructions
- Preheat and prepare the baking dish. Preheat your oven to 350°F (175°C). Spread 1/2 to 3/4 cup of the marinara sauce in the bottom of a 9×13-inch baking dish to create a thin layer that prevents sticking and adds flavor beneath the crepes.
- Combine the filling ingredients. In a large mixing bowl, add 15 oz part skim ricotta cheese, 2 cups shredded part-skim mozzarella cheese (reserve 1/2 cup for topping), 1 large egg, the thawed and very well-squeezed 10 oz package of spinach, 1/4 cup grated Parmesan Reggiano, 1/2 teaspoon kosher salt, and black pepper to taste. Mix everything together with a spoon or rubber spatula until the filling is evenly combined and creamy. Taste the mixture and adjust the salt and pepper if needed.
- Lay out your crespelles. On a clean work surface, place one homemade crespelle at a time. If the crespelles have stuck together, gently separate them and cover the unused ones with a slightly damp towel so they remain flexible and won’t crack when you roll them.
- Fill each crespelle. Spoon about 2 to 3 tablespoons of the ricotta-spinach mixture into the center of a crespelle, adjusting the amount so each crespelle holds a similar portion and can be rolled without overstuffing. Spread the filling into a log shape down the middle, leaving an inch of uncovered crepelle on both ends.
- Roll the crespelles. Starting at one edge, fold the sides over slightly and roll the crespelle gently but firmly into a neat tube. Place the rolled manicotti seam-side down in the prepared baking dish atop the thin layer of marinara. Repeat this process with the remaining crespelles until you have arranged all 16 homemade crespelles in the dish. If the dish becomes crowded, you can overlap slightly; they will settle while baking.
- Top with sauce and reserved cheese. Pour the remaining marinara sauce evenly over the arranged manicotti so each roll is well-coated and the baking dish has a saucy top. Sprinkle the reserved 1/2 cup Polly-O mozzarella evenly over the sauced manicotti to create a melty, golden topping.
- Bake until bubbly. Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 to 15 minutes, until the sauce is bubbly and the cheese on top is melted and starting to brown.
- Rest, garnish, and serve. Remove the dish from the oven and let it rest for 5 to 10 minutes. This short rest helps the filling set so the manicotti slices hold together when plated. Optionally, grate a little extra Parmesan Reggiano over the top or add a few fresh basil leaves for color and aroma. Slice or serve whole with additional sauce on the side.
Serving suggestions
Serve slices of Homemade Spinach Manicotti with a crisp green salad dressed in lemon vinaigrette and a slice of crusty bread for mopping up sauce. A simple roasted vegetable side—like broccoli or Brussels sprouts—pairs nicely and balances the richness of the cheese. If you’re hosting, finish the meal with a light dessert such as lemon sorbet or a berry compote to cleanse the palate.
Make-ahead and storage
- To assemble ahead: Arrange the filled crespelles in the dish, cover tightly, and refrigerate for up to 24 hours before baking. Bring to room temperature for about 20 minutes before putting in the oven, and bake as directed (you may need an extra 5–10 minutes).
- To freeze: Assemble manicotti in a freezer-safe baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) covered for 45–55 minutes, then uncover and bake 10–15 minutes more until hot and bubbly.
- Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Troubleshooting
- If the filling seems runny: Make sure the spinach is squeezed as dry as possible. You can also let the ricotta mixture sit in a fine mesh strainer over a bowl for 10–15 minutes to drain excess moisture.
- If the crespelles crack while rolling: Keep unused crespelles covered with a lightly damp kitchen towel to retain moisture and gentleness. Rolling gently helps prevent tearing.
- If sauce is too thin: Simmer it briefly on the stovetop to reduce and concentrate the flavors before pouring over the manicotti.
Flavor variations
- Add a pinch of nutmeg to the filling for a warm, subtle depth that pairs beautifully with spinach and ricotta.
- Mix in a cup of sautéed mushrooms or roasted red peppers into the filling for extra texture and flavor.
- Substitute half the ricotta with whole-milk ricotta for a richer filling, or blend in 1/2 cup cottage cheese for a slightly lighter texture.
Final thoughts
This version of Homemade Spinach Manicotti keeps things simple yet elegant. The combination of tender crespelles, a creamy spinach-ricotta center, and a saucy, cheesy finish creates a dish that’s both comforting and shareable. It’s perfect for weeknight dinners when you want something hearty but not fussy, and it scales easily for guest-worthy holiday meals. Make it a day ahead for stress-free entertaining, and enjoy the way each forkful offers a balance of creamy, savory, and saucy satisfaction.
Now grab your mixing bowl and your favorite jar of marinara—or a pot of homemade sauce—and get ready to enjoy a plateful of warm, cheesy goodness.
Homemade Spinach Manicotti
Ingredients
Equipment
Method
- Make the crespelles according to the referenced recipe and let them cool so they are easy to fill.
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the ricotta, 1 1/2 cups of the shredded mozzarella, the egg, squeezed spinach, grated Parmesan, 1/2 teaspoon kosher salt, and black pepper to taste; stir until evenly mixed.
- Spoon about 1/4 cup of the spinach-ricotta filling onto each crespelle and roll them up tightly with the seam side down.
- Spread 1 cup of marinara sauce on the bottom of a large baking dish (or divide between two smaller dishes).
- Arrange the rolled manicotti seam-side down in the dish, then spoon the remaining 1 1/2 cups of sauce over the rolls and sprinkle the reserved 1/2 cup mozzarella on top.
- Cover the dish with foil and bake for about 25 minutes, until heated through, sauce is bubbling, and the cheese is melted.
Notes
- Use a vegetarian Parmesan substitute if desired.
