Recipes › Pasta › Manicotti Shells Recipe

Manicotti Shells Recipe

Recipe by Pedro M. A. Neves

Manicotti shells are a classic Italian-American pasta dish featuring large ridged tubes filled with a creamy ricotta and spinach mixture, then smothered in marinara sauce and melted cheese. This elegant yet comforting main course brings restaurant-quality results to your home table with straightforward techniques and simple pantry ingredients. Perfect for family dinners or entertaining guests, manicotti offers impressive presentation with minimal hands-on effort.

Ingredients

• 1 lb (450 g) manicotti shells (about 20 shells)
• 15 oz (425 g) ricotta cheese
• 2 cups (200 g) fresh spinach, finely chopped
• 1.5 cups (150 g) whole milk mozzarella cheese, shredded
• 0.5 cup (50 g) Parmigiano-Reggiano cheese, grated
• 1 large egg
• 3 cloves garlic, minced
• 2 tbsp (30 ml) olive oil
• 1 tsp (5 g) salt
• 0.5 tsp (2.5 g) black pepper
• 0.25 tsp (0.5 g) nutmeg, freshly grated
• 3 cups (720 ml) marinara sauce (store-bought or homemade)
• 0.5 cup (120 ml) whole milk

Instructions

1. Cook manicotti shells in salted boiling water for 8-9 minutes until al dente, then drain on a clean kitchen towel and cool completely.

2. While shells cool, heat 2 tbsp olive oil in a skillet over medium heat, add minced garlic and sauté for 30 seconds until fragrant.

3. Add chopped spinach to the garlic and cook for 2-3 minutes, stirring occasionally, until spinach releases its moisture and wilts completely.

4. Transfer cooked spinach to a large mixing bowl and let cool for 2-3 minutes, then add ricotta cheese, 1 cup mozzarella, Parmigiano-Reggiano, egg, salt, pepper, and nutmeg.

5. Mix filling ingredients until thoroughly combined and uniform in texture, then transfer to a piping bag or large zip-top bag with corner cut off.

6. Spread a thin layer of marinara sauce (about 1 cup) across the bottom of a 9x13 inch (23x33 cm) baking dish.

7. Pipe filling into each cooled manicotti shell until nearly full, then arrange filled shells in a single layer over the sauce.

8. Pour remaining marinara sauce evenly over the filled shells, then drizzle milk around the edges and scatter remaining 0.5 cup mozzarella on top.

9. Cover baking dish tightly with aluminum foil and bake at 375°F (190°C) for 25 minutes, then remove foil and bake uncovered for 12-15 minutes until cheese is golden and sauce bubbles at edges.

10. Let manicotti rest for 5 minutes before serving to allow filling to set and sauce to thicken slightly.

Substitutions

• For dairy-free: use plant-based ricotta, cashew cream, and dairy-free mozzarella; substitute egg with 2 tbsp aquafaba
• For gluten-free: use gluten-free manicotti shells or large gluten-free pasta tubes prepared according to package directions
• For vegetable variation: replace spinach with roasted zucchini, mushrooms, or a mixture of sautéed eggplant and bell peppers
• For protein addition: stir 4 oz (115 g) crumbled Italian sausage into the filling or layer with roasted chicken

Tips

• Cool cooked pasta shells completely on a towel before filling to prevent tearing and make them easier to handle
• Use a piping bag rather than a spoon to fill shells quickly and neatly without breaking the delicate tubes
• Prepare the filling and assemble the dish up to 8 hours ahead, refrigerate covered, then bake directly from cold (add 5-10 minutes to baking time)
• For creamier manicotti, mix 0.5 cup (120 ml) ricotta with the milk before pouring around edges rather than pouring plain milk

While manicotti is often associated with Italian-American cuisine, the practice of filling large pasta tubes with cheese and herbs has roots in Southern Italian traditions from Naples and Sicily. This dish became particularly popular in American Italian restaurants in the mid-20th century and remains a beloved classic at family gatherings and trattoria menus throughout North America and Italy.

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