Cheese manicotti has ricotta and spinach filling, a seasoned cream sauce, marinara and bubbling mozzarella. A short rest after baking helps each tube hold together.
The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.
Table of Contents
What you need
Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.
- 6 oz manicotti shells
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 cups heavy cream
- 1 cup grated Parmesan, divided
- 1 tablespoon Cajun seasoning, divided
- 1/2 teaspoon Italian seasoning
- Pinch red pepper flakes
- Pinch ground nutmeg
- 1 cup ricotta
- 2 cups fresh spinach, chopped
- 1/2 cup diced onion
- 1 cup shredded mozzarella
- 1–2 cups marinara sauce
- Parsley, for garnish
How to prepare it
Par-cook shells only so they can be filled without tearing. Use a spoon or piping bag for the ricotta mixture; sauce beneath and above helps them finish cooking in the oven.
Follow the sequence in the card, then check the final texture and seasoning before serving.
Serving and storage
Serve warm after a short rest. Refrigerate any remaining pasta promptly in a covered dish.
Frequently asked questions
Do I fully boil the shells first?
No. The shells should remain firm enough to stuff and will finish in the sauce.
Why rest after baking?
A short rest makes the cheesy filling easier to serve.
Conclusion
The card below keeps the ingredient amounts, method and timing together. Use the visual doneness cues in addition to the clock.
Recipe card
PrintCheese Manicotti
Cheese manicotti has ricotta and spinach filling, a seasoned cream sauce, marinara and bubbling mozzarella. A short rest after baking helps each tube hold together.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: About 65 mins including rest
- Yield: 6 1x
- Cuisine: American
Ingredients
- 6 oz manicotti shells
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 cups heavy cream
- 1 cup grated Parmesan, divided
- 1 tablespoon Cajun seasoning, divided
- 1/2 teaspoon Italian seasoning
- Pinch red pepper flakes
- Pinch ground nutmeg
- 1 cup ricotta
- 2 cups fresh spinach, chopped
- 1/2 cup diced onion
- 1 cup shredded mozzarella
- 1–2 cups marinara sauce
- Parsley, for garnish
Instructions
- Heat oven to 350°F. Par-cook manicotti briefly, about 5 minutes, so shells remain firm enough to fill.
- Warm oil in a skillet and cook garlic briefly. Add cream, half the Parmesan, half the Cajun seasoning, Italian seasoning, red pepper and nutmeg; simmer until slightly thickened.
- Mix ricotta, spinach, onion, remaining Parmesan and remaining Cajun seasoning. Spread the cream sauce in a baking dish.
- Fill the shells with the ricotta mixture and arrange over sauce. Top with marinara and mozzarella.
- Bake about 20 minutes until bubbling and heated through. Rest 10–15 minutes, garnish with parsley and serve.
