Ricotta Spinach Manicotti

These manicotti are filled with a blend of ricotta, mozzarella and fresh spinach then topped with our Pomodoro Fresco Tomato Basil Sauce and Parmigiano-Reggiano for a cheesy, flavorful dish that will wow your dinner guests.

Image of Ricotta Spinach Manicotti
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  • Category Title Baked Pasta

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo



  • Bring a large pot of salted water to a boil. Add Manicotti a few at a time. Cook for 8-10 minutes, stirring occassionally to prevent sticking. Drain and transfer them to a flat platter. Continue to boil water for spinach.
  • Blanch spinach by submerging for 2 to 3 minutes in boiling water, until soft and bright green in color. Remove and quickly place in cold, ice water to stop cooking process. Once cooled, drain spinach well, squeezing with a paper towel to remove moisture. Coarsely chop spinach.
  • In a large bowl, combine spinach with ricotta, egg yolks, mozzarella and 1/2 cup of Parmigiano-Reggiano. Season with salt, pepper and a pinch of nutmeg. Mix all ingredients well.
  • Preheat oven to 375˚F.
  • Spoon 2 tablespoons of ricotta filling into cooked manicotti.
  • Spread 1/3 of pasta sauce over the length of a large baking sheet. Arrange manicotti on sheet, then top with remaining sauce. Sprinkle with 1/2 cup of grated Parmigiano-Reggiano. Bake for 25 minutes.

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