Cheesy Stuffed Manicotti

Take ordinary pasta shells to the next level with this comforting Italian creation packed with a trio of premium cheeses and fresh spinach, all cooked in a thick tomato basil sauce until it's golden and bubbling hot.

In my family with Italian roots, we always saved manicotti for our Sunday meals. Stuffing those shells together turned cooking into a family bonding time. To this day, when this dish bakes in my oven, it takes me right back to those special family get-togethers.

Key Ingredients:

• Manicotti shells: Go for top-notch pasta that won't break apart during boiling
• Ricotta: Get the whole-fat kind, ideally fresh-made for extra creaminess
• Fresh spinach: The baby kind works best since it's softer and easier to work with
• Mozzarella: Use whole milk and grate it yourself for the best melt
• Parmesan: Real Parmigiano-Reggiano adds rich flavor notes
• Fresh herbs: Mix basil with parsley to perk up the taste

Step-by-Step Guide:

Getting Your Pasta Ready:

Fill a big pot with salted water and bring it to a boil. Cook your manicotti for 8-10 minutes until just tender. At the same time, quickly dunk your spinach for 1 minute, cool it in ice water, drain it, and squeeze all the water out using a clean kitchen towel.

Mixing Your Filling:

In a big bowl, mix together your strained ricotta, 1 2/3 cups of your shredded mozzarella, some freshly grated Parmesan, chopped herbs, minced garlic, and your dried spinach. Add plenty of salt, pepper, and some red pepper flakes if you want. Stir everything until it's well combined.

Filling Your Shells:

Put your filling into a large piping bag with a 1/2 inch tip. Take one shell at a time and pipe filling into both ends until the middle is totally filled. Put your stuffed shells on a baking sheet covered with parchment paper.

Putting It All Together:

Spread 1 cup of sauce across the bottom of a 9x13 baking dish. Line up your stuffed manicotti in one layer, leaving a bit of room between each one. Pour the rest of your sauce over the top, making sure all shells are covered. Sprinkle your leftover mozzarella on top.

Baking It Up:

Cover your dish with foil and bake at 350°F for 20 minutes. Then take off the foil and bake another 5-10 minutes until the cheese turns golden and you see sauce bubbling around the edges.

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When I was growing up in an Italian home, we always took special care with spinach prep. My grandma showed me that spending extra time squeezing out all the water leads to a perfect filling texture every single time.

Prep Ahead Ideas:

Get the whole dish ready, wrap it tight with plastic wrap and then foil. Keep it in the fridge for up to 24 hours. When you're ready to cook, take off the plastic, put the foil back on, and add 15-20 minutes to your first cooking time with the cover on.

Freezing Advice:

Let your finished dish cool all the way down. Wrap it twice with plastic and foil. It'll keep in the freezer for up to 3 months. Thaw it in the fridge overnight before you cook it. Add about 20-25 more minutes to your cooking time if it's still cold.

Sunday Prep Plan:

Make twice as much, put it in two separate baking dishes. Eat one for dinner now, save the other in the freezer for later. This works great for busy weeknights or when friends drop by unexpectedly.

What to Serve With It:

Pair it with a fresh Caesar salad topped with homemade garlic croutons. You'll want some crusty Italian bread to soak up all that sauce. A light Chianti goes perfectly with this meal.

Family Dinner Setup:

Give the dish some time to cool after baking. Use a wide spatula to serve 2-3 shells per person. Top with some fresh sliced basil and extra Parmesan. Keep additional sauce nearby for those who want more.

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This beloved dish brings together classic Italian flavors with healthy spinach. After making it for years, I've found that controlling moisture and using plenty of seasoning makes all the difference. What you end up with is a crowd-pleasing meal that's both fancy and satisfying.

Frequently Asked Questions

→ How early can I prep manicotti?

You can assemble it a day ahead, cover it up, refrigerate, and bake when needed.

→ Can stuffed manicotti be frozen?

Sure, freeze before baking for up to three months. Thaw it overnight and bake after.

→ What's an easy way to fill the shells?

Grab a piping bag or cut the corner of a plastic bag to fill them without mess.

→ Can I swap the cheeses?

Definitely, go for other melting cheeses like provolone or fontina for variety.

→ Why do my shells tear apart?

Avoid overcooking the pasta—it should stay firm as it softens in the oven.