This post may contain affiliate links. Please read our disclosure policy.
This single serving spinach manicotti features tender pasta filled with creamy ricotta and spinach, baked with marinara and melted cheese for a classic Italian meal.
Featured Comment
“OMG! These were so good and so cheesy.”
– Marilyn
Why You’ll Love This Recipe
- Perfect Single Serving: Enjoy a satisfying portion of spinach manicotti with no leftovers.
- Creamy, Cheesy Filling: Made with ricotta, mozzarella, Parmesan, and fresh spinach for rich flavor in every bite.
- Easy to Make: Simple steps and familiar ingredients make this recipe approachable for any home cook.
- Customizable: Use your favorite sauces or add-ins like mushrooms or sausage to make it your own.
- Baked to Perfection: The pasta turns tender while the cheese melts and bubbles to a golden finish.
Spinach manicotti is a classic Italian-American baked pasta dish made with large pasta tubes stuffed with a creamy spinach and ricotta filling, then topped with marinara sauce and melted cheese. It’s a comforting, restaurant-style meal you can easily make at home.
What I love most about this spinach manicotti is how comforting and satisfying it feels every time I make it. The rich sauce, creamy filling, and melted cheese come together in a way that always feels special, even when I’m cooking just for myself.
It’s the kind of meal that reminds you how good a simple, homemade dish can be – and I think you’ll feel the same way after your first bite.
Enjoy your single serving spinach manicotti with a small loaf of French bread, Caprese salad, or roasted broccolini. End the meal with a small 10-minute tiramisu or chocolate mousse for one for a perfect finish.
Ingredients
If you have any ingredients leftover from this single serve spinach and cheese manicotti recipe, check out our Leftover Ingredients Recipe Finder.
- Manicotti Tubes: Use 2 dried manicotti tubes. Store dried pasta in an airtight container in a cool, dry place. Avoid no-boil shells, as they can become chewy or crunchy when not fully covered in sauce. To make gluten-free manicotti, use gluten-free shells or pasta tubes.
- Spinach: Use 1 cup of packed fresh spinach or 1/2 cup thawed and well-drained frozen spinach. Extra spinach can be used in Tuscan chicken for one, a breakfast sandwich, or a single serving of creamed spinach.
- Nutmeg (optional): Adds a subtle warmth and depth to the cheese filling.
- Cheeses: Mozzarella and Parmesan are used in both the filling and on top. Use any leftover cheese in lasagna soup for one or small batch smashed Brussels sprouts.
- Ricotta: Full-fat ricotta gives the filling a creamy texture. Use leftovers in small batch ricotta cookies or stuffed shells for one.
- Marinara Sauce: Use your favorite jarred marinara, homemade tomato sauce or pomodoro sauce.
See recipe card below for a full list of ingredients and measurements.
Manicotti vs. Cannelloni: What’s the Difference?
It’s easy to confuse manicotti and cannelloni, but they’re slightly different. Both are large pasta tubes filled with delicious fillings and baked in sauce.
- Origin: Manicotti is the Italian-American version, while cannelloni comes from traditional Italian cuisine.
- Shape: Manicotti tubes are ridged and a bit larger; cannelloni tubes are smooth.
- Availability: Manicotti is more common in most U.S. grocery stores.
The good news is you can use either one in this recipe with great results.
Recipe Variations
Try one of these delicious ways to change up your single serving spinach manicotti:
- Meat Manicotti: Mix in a small amount of cooked ground beef, Italian sausage, or shredded chicken for a heartier dish.
- Creamy Alfredo Manicotti: Substitute homemade Alfredo sauce or a small batch of béchamel sauce for marinara and bake until bubbly and golden.
- Vegetable Manicotti: Add finely chopped mushrooms, roasted red peppers, or artichoke hearts to boost flavor and texture.
- Three-Cheese Manicotti: Combine ricotta, mozzarella, Parmesan, and a little fontina or provolone for extra cheesiness.
- Spicy Spinach Manicotti: Add a pinch of crushed red pepper flakes or cayenne for a subtle kick of heat.
How To Make Spinach Manicotti For One
These step-by-step photos and instructions show exactly how to make spinach and cheese manicotti from start to finish. Refer to the recipe card below for precise ingredient measurements and full cooking directions.
- Sauté Garlic: Heat olive oil in a medium skillet over medium-high heat. Add garlic and cook for 30 seconds, stirring occasionally.
- Cook Spinach: Add spinach and cook until wilted, about 2 to 3 minutes, stirring occasionally. Remove from heat.
- Make the Filling: In a medium bowl, mix ricotta, cooked spinach, salt, pepper, nutmeg, half the mozzarella, and 2 tablespoons Parmesan.
- Prepare the Dish: Spread 1/4 cup marinara sauce in the bottom of a 5×7-inch baking dish.
- Fill the Manicotti: Spoon or pipe the ricotta mixture into each manicotti tube using a piping or zip-top bag with a corner snipped off.
- Assemble and Top: Arrange the filled manicotti in the dish. Cover with the remaining marinara sauce and sprinkle with the rest of the mozzarella and Parmesan.
- Bake and Serve: Bake at 350°F (175°C) until hot and bubbly, about 25 minutes. Let cool for a few minutes before serving.
Expert Tips
- Cook Pasta Al Dente: Boil the manicotti just until slightly firm; it will soften more as it bakes.
- Fill Carefully: Use a spoon or piping bag to fill the tubes without tearing them.
- Season Well: Taste and adjust the seasoning before filling the pasta.
- Cover While Baking: Loosely cover with foil to keep the pasta moist and cook evenly.
- Rest Before Serving: Let the manicotti sit a few minutes after baking so the cheese sets.
Frequently Asked Questions
Yes. Boil the manicotti just until al dente so the shells are firm enough to fill but will finish cooking in the oven.
It’s best to use traditional dried shells. No-boil shells can stay chewy or crunchy if they aren’t fully covered in sauce.
Yes. Assemble the manicotti, cover tightly, and refrigerate up to 24 hours before baking. Bake when ready to serve.
Use a piping or zip-top bag to fill each shell gently, or spoon the mixture in carefully to avoid breaking the pasta.
Yes, double the ingredients and bake in a 6×8 inch baking dish.
Let it cool, then cover tightly and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave briefly if preferred.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy spinach manicotti recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Spinach Manicotti For One
Watch How To Make This
Equipment
Ingredients
- 2 uncooked manicotti shells
- ½ tablespoon olive oil
- 1 clove garlic -minced
- 1 cup fresh spinach -packed
- ½ cup ricotta
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon ground nutmeg
- 1 cup shredded mozzarella cheese -divided
- 3 tablespoons grated Parmesan cheese -divided
- ½ cup marinara Sauce
Instructions
- Heat oven to 350°F (177°C).
- Boil the manicotti for 5 minutes, drain, and set aside.
- In a skillet over medium-high heat, warm the oil. Add garlic and cook for 30 seconds, then stir in spinach and cook until wilted, about 2–3 minutes. Remove from heat.
- In a medium bowl, combine ricotta, spinach mixture, salt, pepper, nutmeg, ½ cup mozzarella, and 2 tablespoons Parmesan.
- Spread ¼ cup marinara sauce in the bottom of a 5×7-inch baking dish. Fill manicotti tubes with the ricotta mixture and arrange in the dish. Top with remaining ¼ cup marinara, ½ cup mozzarella, and 1 tablespoon Parmesan.
- Cover with foil and bake for 20 minutes. Uncover and bake 10–15 minutes more, until hot and bubbly.
- Remove from the oven and let rest a few minutes before serving.
Notes
- Cook Pasta Al Dente: Boil the manicotti just until slightly firm; it will soften more as it bakes.
- Fill Carefully: Use a spoon or piping bag to fill the tubes without tearing them.
- Season Well: Taste and adjust the seasoning before filling the pasta.
- Cover While Baking: Loosely cover with foil to keep the pasta moist and cook evenly.
- Rest Before Serving: Let the manicotti sit a few minutes after baking so the cheese sets.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
How much spinach if using frozen?
Use about 1/2 cup of frozen and thawed spinach.