Spinach Manicotti with Creamy Marinara Sauce Recipe

If you’ve ever dreamed of a cozy Italian dinner that feels both indulgent and wholesome, you’re going to love this Spinach Manicotti with Creamy Marinara Sauce Recipe. This dish brings together tender manicotti shells stuffed with a luscious blend of ricotta, mascarpone, spinach, and melty cheeses, all lovingly baked in a dreamy creamy marinara sauce. I swear, every time I make it, it fills the house with such comfort and warmth — it’s perfect for family dinners or weekend gatherings when you want to really treat yourself without too much fuss.

What makes this Spinach Manicotti with Creamy Marinara Sauce Recipe so special is the balance of flavors and textures: the rich, creamy filling contrasts perfectly with the tangy, savory sauce, and that golden cheese topping seals the deal. Plus, it’s surprisingly easy to prep and can even be made ahead, which is a lifesaver on busy days. Once you try it, I bet you’ll find yourself adding it to your “go-to” favorite weeknight lineups too!

Ingredients You’ll Need

The ingredients here are simple but thoughtfully combined to create that signature creamy, cheesy filling and sauce. Freshness matters — especially for the spinach and cheeses — and using a good-quality marinara really elevates the flavor without extra work.

• Manicotti shells: Look for good-quality dried shells; they’ll hold the filling well and cook evenly when parboiled.
• Eggs: They bind the filling together, so don’t skip them—they keep everything creamy but firm.
• Whole-milk ricotta cheese: This is the heart of the filling — choose a fresh, high-quality ricotta for the best texture.
• Mascarpone or cream cheese: I like mascarpone for extra richness, but cream cheese works if that’s what you have.
• Mozzarella cheese: Part goes in the filling for melty texture, and the rest tops the dish for that irresistible golden crust.
• Pecorino Romano cheese: Adds a sharp, salty kick — don’t swap it with something milder.
• Frozen spinach: Be sure to thaw and squeeze the spinach really dry; moisture here can make the filling too wet.
• Fresh basil: Brings a bright herbal note that balances the richness.
• Garlic: Minced for a subtle kick that melds beautifully with oregano.
• Dried oregano: Classic Italian seasoning that rounds out the flavors perfectly.
• Salt: Enhances and balances all the flavors, including for the pasta water.
• Marinara sauce: Use your favorite — I often go for Rao’s for its fresh, flavorful profile.
• Heavy cream: Stirred into the sauce for that luscious, creamy finish you’ll crave.

Variations

One of the joys of this Spinach Manicotti with Creamy Marinara Sauce Recipe is how customizable it is — I love switching things up depending on my mood or what’s in my fridge. Don’t hesitate to personalize it to make it your own!

• Meat Lover’s Twist: Sometimes I sauté some ground Italian sausage with garlic and stir it into the cheese filling — it adds such a hearty, savory punch.
• Dairy-Free Version: I’ve swapped out cheeses for plant-based ricotta and mozzarella alternatives with good results; just watch the moisture to avoid a watery filling.
• Fresh Spinach Shortcut: When I have fresh spinach, I sauté it lightly until wilted, then squeeze out excess water before using — it gives a brighter, fresher flavor.
• Spice It Up: Adding red pepper flakes to the marinara sauce is my go-to when I want a little heat without overpowering the creamy richness.

How to Make Spinach Manicotti with Creamy Marinara Sauce Recipe

Step 1: Parboil the Manicotti Shells

Start by bringing a large pot of salted water to a rolling boil — salting it well is key to seasoning the pasta from the inside out. Drop in your manicotti shells and boil them for exactly 6 minutes so they’re partially cooked but still firm enough to stuff without breaking. Drain and rinse with cold water to stop the cooking and prevent sticking. Here’s a little trick: lay them out on a lightly oiled baking sheet to keep them separated and easy to handle.

Step 2: Make the Filling

In a large bowl, beat your eggs, then add the ricotta, mascarpone (or cream cheese), half of the mozzarella, half of the Pecorino Romano, thoroughly drained spinach, chopped basil, garlic, oregano, and salt. Mix everything until fully combined — I find using a spoon or rubber spatula helps fold everything in without overworking the mixture. The key here is a creamy, well-balanced filling that holds together but is still smooth and luscious.

Next, transfer the filling into a pastry bag or a zip-lock bag with a snipped corner. This makes filling the shells so much easier and less messy than spooning. If you’re using a zip-lock, choose a sturdy, square-cornered bag to get a nice clean cut for piping.

Step 3: Fill the Manicotti Shells

Pipe the filling carefully into both ends of each manicotti shell until it’s completely filled. Don’t rush — stuffed just right, each bite will have that perfect creamy and cheesy surprise. Place the filled shells in your baking dish on top of a layer of sauce to keep them from sticking.

Step 4: Prepare the Creamy Marinara Sauce

In a bowl, gently stir together your marinara sauce and heavy cream until smoothly combined. This creamy marinara is the magic touch — it’s rich without being heavy, and it gives the baked manicotti a gorgeous, saucy coating that makes every forkful irresistible.

Step 5: Assemble and Bake

Spread about ¾ cup of the sauce in the bottom of a 9×13-inch baking dish, then arrange the filled manicotti shells on top, standing them narrow side up. Pour just enough of the remaining sauce over the shells so they’re covered. Reserve about ¾ cup of sauce for serving later — trust me, some folks like a little extra sauciness at the table.

Cover the dish tightly with foil and bake at 350°F for 35 minutes. After that, remove the foil, sprinkle the top with the remaining mozzarella and Pecorino Romano cheeses, then bake uncovered for another 10 to 15 minutes until the cheese is bubbly and golden. If you want an extra golden crust, pop it under the broiler for a couple minutes—just watch closely so it doesn’t burn!

Once it’s out of the oven, let it sit for about 10 minutes before serving. This resting time helps everything set, so the manicotti slices neatly and the flavors meld beautifully.

How to Serve Spinach Manicotti with Creamy Marinara Sauce Recipe

Garnishes

I love topping my manicotti with a handful of fresh basil leaves or a sprinkle of chopped parsley for a pop of color and fresh brightness. A little extra grated Pecorino Romano or parmesan right at the table is always a crowd-pleaser too. Sometimes a drizzle of good-quality extra-virgin olive oil just before serving adds a silky finish that I can’t get enough of.

Side Dishes

This spinach manicotti pairs beautifully with a simple green salad dressed lightly with lemon vinaigrette to cut through the richness. I often make a garlicky sautéed broccolini or roasted asparagus on the side for seasonal veggies. Crusty bread or garlic knots are a perfect way to sop up every last drop of that creamy marinara sauce.

Creative Ways to Present

For special occasions, I’ve turned this recipe into individual servings by stuffing jumbo shells and baking them in mini cocotte dishes or ramekins with their own little pool of creamy marinara — it’s not only charming but helps with portion control! Using colorful baking dishes or serving on a rustic wooden board with fresh herbs can make it feel extra festive and inviting.

Make Ahead and Storage

Storing Leftovers

I like to store any leftovers in an airtight container in the fridge for up to 3 days. When you reheat, you get this lovely melding of flavors that make for an even better next-day meal. Don’t forget to spoon a little reserved sauce over the top before reheating to keep things moist and tender.

Freezing

This Spinach Manicotti with Creamy Marinara Sauce Recipe is freezer-friendly, which is a total time-saver. Assemble the whole dish up to the baking step, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When you’re ready, just thaw it overnight in the fridge and bake as usual — you’ll hardly notice it’s not freshly made!

Reheating

To reheat leftovers, cover the dish with foil and warm in a 350°F oven until heated through — usually about 20-25 minutes. This method keeps the texture nice without drying out the creamy filling or sauce. If you’re in a hurry, the microwave works too, but go in short bursts and add a splash of reserved sauce or water to keep that saucy goodness intact.

FAQs

Final Thoughts

This Spinach Manicotti with Creamy Marinara Sauce Recipe holds a special place in my dinner rotation because it’s comfort food that feels both indulgent and nourishing — a real hug on a plate. I hope when you try it, you find the same joy in every cheesy, creamy bite. Trust me, once you nail this dish, it’ll be one of those recipes you can count on to impress family and friends alike — and it’s just as rewarding to make as it is to eat!