This lemon ricotta manicotti recipe offers a delightful twist on a classic baked pasta dish.
Filled with creamy ricotta, fresh spinach, and a hint of fresh lemon zest, this dish is both comforting and refreshing.
Topped with savory marinara sauce and gooey mozzarella, it’s a perfect meal for family dinners or special occasions.
Why You’ll Love This Recipe
- Combines creamy ricotta and nutrient-rich spinach for a flavorful filling.
- The addition of lemon zest brightens the filling, balancing the richness of the cheese.
- Baking the manicotti with marinara and mozzarella forms a bubbly and golden crust that enhances texture and taste.
Lemon Ricotta Manicotti with Spinach
Enjoy a bright and creamy baked pasta dish featuring manicotti tubes stuffed with a lemon-infused ricotta and spinach filling, topped with marinara sauce and melted mozzarella cheese.
- Prep time
- 25 minutes
- Cook time
- 40 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 12 manicotti pasta tubes
- 15 ounces (425 g) ricotta cheese
- 1 cup (30 g) fresh spinach, chopped
- 1/2 cup (50 g) shredded Parmesan cheese
- 1 tablespoon fresh lemon zest
- 1 large egg, beaten
- 2 cups (480 ml) marinara sauce
- 1 1/2 cups (170 g) shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Prepare the pasta Preheat oven to 375°F (190°C). Cook manicotti tubes according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
- Make the filling In a mixing bowl, combine ricotta, chopped spinach, Parmesan cheese, lemon zest, beaten egg, minced garlic, salt, and black pepper. Mix well until evenly combined.
- Stuff the manicotti Using a spoon or piping bag, carefully fill each manicotti tube with the ricotta mixture.
- Assemble and bake Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish. Place stuffed manicotti in a single layer. Pour remaining marinara sauce over the manicotti and sprinkle shredded mozzarella evenly on top.
- Bake Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and lightly golden.
- Serve Let the dish rest for 5 minutes before serving to allow it to set. Serve warm.
Helpful Tips
- Ensure manicotti tubes are cooked al dente so they hold their shape during stuffing and baking.
- If fresh spinach isn't available, frozen spinach can be used; thaw and squeeze out excess water before mixing.
- Use fresh lemon zest for the best bright flavor.
- Letting the dish rest after baking helps it firm up for easier slicing.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat portions in the microwave until heated through to an internal temperature of 165°F (74°C).
Do not freeze, as the texture of the manicotti may become mushy upon thawing.
Frequently Asked Questions
Can I prepare the manicotti ahead of time?
Yes, you can stuff the manicotti and assemble the dish a few hours ahead, then cover and refrigerate until ready to bake. Add a few extra minutes to baking time if baking straight from the fridge.
Is there a substitute for manicotti pasta?
You can use jumbo pasta shells as a substitute and fill them with the same ricotta and spinach mixture.
Can this recipe be made vegan?
This recipe contains dairy and egg in the filling and cheese on top, so it's not vegan as written. Vegan substitutes would be needed to adapt it.
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