Easy Vegetarian Spinach + Cheese Manicotti Recipe
This no-boil baked manicotti recipe is a Sunday night dinner-worthy meal that’s easy enough to throw together on a busy weeknight. The secret to getting this manicotti recipe on the table in just over an hour? Don’t boil the manicotti noodles before filling them! That’s right, friends. You can prep this cheesy vegetarian dish in just 10 minutes!
For when you’re craving cheesy baked pasta.
- It’s a NO BOIL pasta dinner. You might be wondering if you need to boil the manicotti noodles before baking this delicious pasta dish… I have good news for you – the answer is NO! The sauce/water mixture will do all the work for you, which means fewer dishes to wash and less prep time. You’ll end up with perfectly al dente pasta; no boiling required! Be sure to serve it with my super-easy garlic bread recipe or a simple house salad!
- The flavors are amazing. The cheesy spinach filling is the star in this baked manicotti! The trifecta of basil pesto, herbs, and spices gives the filling a boost of bold flavor, and that nutty Parmesan rounds everything out. Bland, boring stuffed pasta dishes are a thing of the past with this flavor-forward cheese manicotti.
- It takes about an hour from start to finish, but most of that time is spent baking in the oven. The best part about this spinach manicotti is that it screams SUNDAY NIGHT DINNER, but it’s filled with staple ingredients and takes just minutes to throw together!
Here’s what you’ll need.
Here’s how it all comes together.
Mix spaghetti sauce and water until well combined. Set aside. Add chopped spinach, ricotta, half the mozzarella cheese, Parmesan, egg, pesto, oregano, garlic powder, and a couple large pinches of salt and pepper to a large bowl.
Mix until well combined.
Spread half the tomato sauce in an even layer in the bottom of a 9×13 inch baking dish or this large saute pan.
Transfer spinach and cheese mixture to a piping bag, cut the tip off and fill noodles. Nestle filled manicotti into the baking dish in a single layer.
Cover manicotti with remaining marinara sauce and sprinkle with remaining shredded mozzarella.
Cover pan tightly with foil and bake for about 50 minutes, then remove foil and bake for another 5-10 minutes. Let rest and garnish with fresh chopped parsley and grated Parmesan, and enjoy this manicotti baked to perfection!
The trick to stuffing manicotti perfectly.
- In this stuffed manicotti recipe, you do NOT need to cook the manicotti shells before baking. It’s easier to stuff the manicotti without breaking it when the noodles are UNCOOKED. It’s also easier to work with uncooked noodles than to try to manipulate and fill boiled, limp noodles! The sauce does all the work in cooking the pasta in this dish, so you don’t have to.
- Transferring the cheesy filling to a piping bag or Ziploc bag will make the filling process super easy! Then, when you’re ready to fill, just snip off the end of the piping bag with sharp scissors.
- Make sure the opening that you cut on your piping bag is about as large as the opening of the manicotti noodle or just slightly smaller, so you can easily pipe the filling into the noodles.
- If you don’t have a piping bag, you can totally use a small spoon or spatula as well.
- Pipe the filling into one end of the noodle, then flip the noodle and fill the other side. This technique will ensure that the entire inside of the noodle is filled.
- Don’t overstuff the noodles. There is just enough filling to fill all 14 of the noodles. If you overstuff them, chances are good you won’t have enough filling to fill all of them.
- If you want to add some protein, feel free to add cooked ground beef, ground turkey, Italian sausage, or turkey sausage to the tomato sauce!
Things I learned while testing this recipe.
- If you’re using jarred spaghetti sauce for this manicotti recipe, pour your spaghetti sauce into a medium bowl. Add 1 cup of water to the jar, twist the lid back on, and gently shake to loosen any extra sauce. Then pour the water from the jar into the medium bowl and mix to combine the sauce and water. This will ensure that you clean every last bit of sauce out of the jar!
- Don’t worry if it looks like too much sauce when you assemble the cheese manicotti. Trust me, it’s not! The moisture from the sauce/water mixture is what’s going to cook the noodles, so the baked manicotti needs to be really saucy in the beginning. After about an hour in the oven, a lot of the sauce will be absorbed into the pasta.
Here’s what I’d serve with this manicotti.
- crispy homemade garlic bread
- sliced garlic cheese bread (Texas toast)
- simple house salad
- cheesy olive garlic bread
- easy air fryer asparagus
Just in case you have leftovers.
- STORAGE: Store leftovers in an airtight container in the fridge for up to 5 days.
- REHEATING: Reheat leftovers in the microwave in 30-60 second increments until warmed through. Or reheat in a baking dish, covered with foil, in a 350-degree oven until warmed through.
More easy pastas for your eating pleasure.
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No Boil Baked Manicotti Recipe
This No Boil Baked Manicotti Recipe is a Sunday night dinner worthy meal that’s easy enough to throw together on a busy weeknight! The secret to getting this manicotti recipe on the table in just over an hour? Don’t boil the manicotti noodles before filling them! That’s right friends! You can prep this cheesy vegetarian dish in just 10 minutes!!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 14 manicotti 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 24 oz. (3 cups) spaghetti sauce
- 1 cup water
- 8 oz. uncooked manicotti noodles
- 2 cups chopped fresh spinach
- 16 oz. whole milk ricotta cheese
- 12 oz. shredded mozzarella
- 5 oz. shredded Parmesan cheese
- 1 egg
- 3 tablespoons basil pesto
- 1.5 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt
- fresh cracked pepper
Instructions
- Preheat oven to 350 degrees.
- Mix spaghetti sauce and water until well combined. Set aside.
- In a large bowl combine chopped spinach, ricotta, a third of the mozzarella, Parmesan, egg, pesto, oregano, garlic powder, and a couple large pinches of salt and pepper.
- Transfer to a piping bag (a gallon Ziploc baggy works well too).
- Spread half the spaghetti sauce mixture in an even layer in the bottom of a 9×13 inch baking dish.
- Cut the tip off your piping bag about the width of the manicotti noodles. Fill each noodle with filling.
- Nestle filled manicotti into the baking dish. Then pour the remaining sauce in an even layer on top of the noodles.
- Top manicotti with remaining shredded mozzarella. Cover pan tightly with foil and bake for about 50 minutes or until the noodles are just about cooked through.
- Remove foil and bake for another 5-10 minutes or until the noodles are al dente. Broil on high for a minute or so if desired.
- Let rest for a few minutes before garnishing and serving. Garnish with fresh chopped parsley and grated Parmesan and enjoy!
Notes
- If you’re using jarred spaghetti sauce, pour your spaghetti sauce into a medium bowl. Add 1 cup water to the jar, twist the lid back on, and gently shake to loosen any extra sauce. Then pour the water from the jar into the medium bowl and mix to combine the sauce and water. This will ensure that you clean every last bit of sauce out of the jar!
- Don’t worry if it looks like too much sauce when you assemble the cheese manicotti. Trust me it’s not! The moisture from the sauce/water mixture is what’s going to cook the noodles so the baked manicotti needs to be real saucy in the beginning. After about an hour in the oven, a lot of the sauce will be absorbed into the pasta.
This was a big hit at my house. Delicious and so easy to make. I actually prefer the finished texture of the manicotti when it’s uncooked rather than boiled prior to stuffing.
I found your recipe.. and found it amazing that someone else makes theirs almost exactly how we’ve been making ours for the past 21+years with the exception that we use our own fresh made sauce and we also use capers & black olives in our filling.
We also use a layer of plastic wrap sprayed with non stick spray to keep the cheese from sticking and then the foil. it creates a shorted cooking time 45min verses 60min.
Then turn up the oven to 500 and let it cook 10min for a nice golden cheese top.
Thank for posting. I know your recipe is a winner!!!
Just an FYI for your readers this same cooking process does excellent for lasagna as well.
This is how we and most professional chefs an restaurants makes theirs as well!
Two Moms Catering.
Hi there, can you tell me if you used plastic wrap between the food and the foil? Doesn’t the plastic melt? I’ve got this made now and was thinking I’d use toothpicks to hold the foil up and out of the cheese.
No need for plastic wrap! Just spray or brush the tin foil with olive oil and the cheese won’t stick to it. Can’t wait to hear what you think if you make it!
FINALLY made perfect manicotti (and only a few minor modifications)!! Thank you!
I am so glad that you enjoyed this manicotti, Melissa! This is one of our family’s favorites too. Thanks for leaving a review:)
I added sausage, chopped black olives, and about 1/4 of onion to mine. Cooked the sausage, onion, and spinach before adding to filling. I had some left over and will freeze it to quickly fill manicotti noodles later for another batch. Then I will thaw, stuff, and only have to add more sauce and cheese for another pan of deliciousness.
Just finished reading the recipe so of course haven’t tried it yet but it sounds like I’ll be trying it pretty soon.. I do have a question though. It’s been quite some time ago, I was at a dinner that served lasagna & manicotti, both had either ground beef or Italian sausage in them. I had no problem finding a few lasagna recipes over the years that called for ground beef but haven’t found a manicotti recipe that calls for ground beef or Italian sausage. Do you have a manicotti recipe that calls for either one? Or maybe whatever would be the best way to use one of those instead of spinach. I love it fresh, in my salads but have never cared for the taste or smell of it cooked.
I don’t have a recipe with sausage/ground beef in it but you could certainly add some to this recipe!! I would just brown it and mix it right in with the ricotta mixture! Great question, April – hope that helps!
I am giving this 5 stars because ** not having to fill floppy manicotti! Used a small spoon. Made this for meal prep the next 2 dinners. Work 12 hrs. Thinking will need more sauce since reheated?
You can’t go wrong with a little extra sauce, especially if you’re reheating the dish! This recipe is perfect for meal prep! Thanks for leaving a review – I really appreciate it 🙂
Love love love this dish! I’m pretty sure my family would go crazy over this, will definitely make it soon!
I think you’re family will love it!! Thanks Andrea 🙂
How have I never made manicotti?? This looks amazing and soo comforting! Pinning to make this week.
It’s a great family dinner – and usually something that everyone will eat! Thanks Sam 🙂
Such a great pasta dinner! Easy and delicious! You give great notes to make the most perfect manicotti dinner! Great for any weeknight or family gathering!
Thanks so much Eileen!!
What a great tip to fill a pastry bag with the spinach and cheese! Makes filling the manicotti so much easier and less messy. This is going to make a great dinner this week.
Short cuts and time savers are my favorite!! Thanks Lauren 🙂
This manicotti looks completely perfect! I can’t wait to try!!!
Thanks so much Kelly!
This is my ultimate comfort food! Anything with cheese, pasta and tomato sauce has my heart. This is such a great weeknight dinner recipe, I’m adding it to the rotation!
I feel the same way!! Nothing better than pasta loaded with sauce and cheese. Thanks Elizabeth 🙂
YUM! This is my kinda dinner! Love that you don’t have to cook the noodles first! Pinned for later!
Yes – I am all about the time saving short cuts! Thanks Charity!!
This is one of the typical Italian Sunday lunches. So tasty, simple, it makes everybody happy!
I could go for a big plate of manicotti for lunch right now!! 🙂 Thank you Nicoletta!
I love love love baked manicotti!!!! We have it at least a couple times a month!!
Agreed! It is one of our family’s favorites!!
I love manicotti but never knew that the noodles did not need to be cooked ahead of time. What a great meal to get on the dinner table quickly and easily.
Yes!! Between my one pot pastas and no boil noodle dishes, I rarely boil pasta these day! There’s no time 😉 Thanks Linda!
A perfect family dinner! So comforting and flavorful! Loving all that cheese! 🙂
Thanks Sherri! 🙂
One of my toddlers favorite dinners! This recipe is a keeper!