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–+ servings
a single serving of spinach manicotti on a white plate.
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4.93 from 13 votes

Spinach Manicotti For One

This single serving spinach manicotti is filled with creamy ricotta and spinach, topped with marinara and melted cheese, then baked until hot and bubbly.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Dish
Cuisine: American, Italian
Diet: Vegetarian
Keyword: baked pasta, cannelloni, manicotti, spinach and cheese manitotti, spinach manicotti
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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 5x7-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.

Video

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.
 
If doubling the recipe, bake in a 6x8-inch baking dish.

Nutrition

Serving: 1serving | Calories: 703kcal | Carbohydrates: 25g | Protein: 44g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 106mg | Sodium: 1542mg | Potassium: 639mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1965IU | Vitamin C: 9mg | Calcium: 1003mg | Iron: 2mg

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