Description
This Cheese Manicotti recipe features tender pasta shells stuffed with a flavorful mixture of ricotta, spinach, and seasonings, baked in a creamy parmesan sauce topped with marinara and melted mozzarella. A comforting Italian-American classic perfect for a family dinner.
Ingredients
Pasta
- 6 oz manicotti shells
Sauce
- 2 tbsp extra virgin olive oil
- 2 tbsp minced garlic
- 2 cups heavy whipping cream
- 1 cup grated parmesan cheese (divided)
- 1 tbsp cajun seasoning (divided)
- 1/2 tsp Italian seasoning
- pinch of red pepper flakes
- pinch of ground nutmeg
Filling
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1/2 cup diced onion
- remaining parmesan cheese
- remaining cajun seasoning
Topping
- 1-2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the manicotti later.
- Prepare Manicotti Shells: Cook the manicotti shells briefly for about 5 minutes or dip them in hot water until slightly softened but still firm enough to handle stuffing, ensuring they won’t break during filling or baking.
- Make Cream Sauce: Heat olive oil in a large pan over medium-high heat. Add minced garlic and cook for 30-60 seconds until fragrant, avoiding burning. Then add heavy cream, half of the parmesan cheese, half a tablespoon of cajun seasoning, Italian seasoning, a pinch of red pepper flakes, and nutmeg. Stir well and bring to a boil, then reduce heat and simmer for 5-7 minutes until the sauce thickens. Remove from heat and pour into a large baking dish.
- Prepare Filling: In a medium bowl, combine ricotta cheese, fresh spinach, diced onion, remaining parmesan cheese, and remaining cajun seasoning. Mix thoroughly to create a flavorful filling.
- Stuff Manicotti: Fill each manicotti shell with the spinach and ricotta mixture, ensuring they are well stuffed but not overfilled. Arrange the filled shells on top of the cream sauce in the baking pan.
- Assemble and Bake: Pour marinara sauce over the stuffed shells, then sprinkle shredded mozzarella cheese evenly on top. Cover the pan with foil or leave uncovered and bake for 20 minutes, or until the cheese is fully melted and bubbly.
- Finish and Serve: Remove the baking pan from the oven and let the manicotti cool for 10-15 minutes. Garnish with fresh parsley and serve warm.
Notes
- Partially cooking or softening the manicotti shells prevents them from breaking during stuffing and baking.
- The cream sauce thickens after simmering; don’t skip this step to avoid a watery casserole.
- You can adjust cajun seasoning quantity based on desired spice level.
- Using fresh parsley at the end adds a lovely color and fresh flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
