Cheese and Spinach Manicotti

Okay, imagine this – a chilly evening, windows fogged from the oven’s warmth, something bubbling gently in the kitchen. That thin, slightly sweet aroma of roasted peppers mixes with nutty parmesan melting into pasta, and honestly, it smells like comfort itself. This Cheese and Spinach Manicotti – or as my family will always call it, Manicotti au Fromage et Épinards Sauce aux Poivrons Rôtis – isn’t complicated, not really. And maybe that’s why I love it so much. The filling is creamy but not heavy, the pasta tender but toothsome, and then there’s the roasted pepper sauce…it’s silky and just-so smoky, with this little bite that cuts through all the richness. It’s a dish you want to linger over. Or—more likely—you’ll eat it way too fast. I have.

Why You’ll Crave It

• The roasted red pepper sauce has this sweet-smoky depth you can’t quite pin down – but you’ll want another spoonful anyway.
• It’s vegetarian, but no one at the table will miss the meat – promise.
• The texture combination is so satisfying – soft pasta, creamy ricotta, then that bubbly top… golden and proud.
• It’s genuinely make-ahead friendly – assemble it earlier, then just bake when you’re ready. No frazzle.
• One baking dish, one fragrant kitchen, so little fuss. And leftovers make the best next-day lunch (if there are any).

The first time I made this for my dad, he said it reminded him of something his mother used to make – and that kind of stopped me in my tracks.

What You’ll Need

• Manicotti pasta: 12 saucer-sized tubes, uncooked – delicate but sturdy enough to hold that beautiful filling
• Fresh spinach: 250 grams, rinsed and roughly chopped (you’ll cook it down a bit later)
• Ricotta cheese: 400 grams, full-fat is best for that cozy creaminess
• Mozzarella cheese: 200 grams grated, nothing fancy – just your favorite kind that melts well and tastes like home
• Parmesan cheese: 100 grams, finely grated – the kind that smells a little nutty when you hold it close
• Egg: 1, lightly beaten to help bind things together
• Salt: a good pinch, to taste
• Pepper: freshly cracked, again to taste (I go generous)
• Roasted red peppers: 200 grams, chopped small – jarred is perfectly fine, or roast your own if you feel compelled
• Olive oil: 1 tablespoon, for sautéing and general good measure
• Garlic: 2 cloves, minced but not too fine – let it speak
• Tomato sauce: 400 grams, smooth and mild, as a base for the pepper sauce magic
• Basil: a handful of fresh leaves torn gently, or a few pinches dried, for garnish and fragrance

Easy How-To

Warm up your oven

Start by preheating to 190°C (375°F). This little head start makes all the difference – pasta likes a hot oven.

Make the cozy filling

In a big bowl, mix the ricotta, wilted spinach (just sauté with a drizzle of oil and a bit of salt, or steam if you’d rather), the Parmesan, the egg, salt and pepper. It should be creamy but spoonable, and you’ll catch a sniff of that cheesiness when you get close.

Boil and baby the pasta

Cook the manicotti in salted, gently boiling water – tricky part, don’t overdo it. Just 8 to 10 minutes, so they’re still firm enough to stuff. Drain, rinse in cold water (to stop the cooking and avoid burns), and set them aside like delicate treasures.

Stuff those shells

Spoon the ricotta mixture into a piping bag (or a ziplock snipped at the corner – works fine). Slowly fill each manicotti shell until it’s plump but not bursting. A little pause between each helps keep the kitchen mess minimal.

Get saucy

In a saucepan, heat the olive oil, add the garlic, stir gently until fragrant (but don’t brown it). Add the chopped red peppers, sauté a couple minutes, then pour in the tomato sauce. Let it simmer five minutes – taste and adjust with salt or a pinch of sugar if the sauce feels too acidic.

Assemble and layer with love

Spread a bit of your beautiful sauce on the bottom of a baking dish. Lay in your filled manicotti, side by side, nice and snug. Pour the rest of the sauce all over them. Sprinkle mozzarella on top generously – this part is the crown.

Bake it beautiful

Cover the dish with foil and bake for 25 minutes. Then uncover and bake another 10 or so until the cheesy top is golden in patches and bubbling at the edges. The smell should fill every corner of your home by now. That’s how you’ll know it’s close.

Cool (slightly) and serve

Let it sit five minutes. Not just because it’s hot (though it will be). But because that little wait lets the textures settle, and gives you a moment to breathe before digging in. Sprinkle torn basil leaves over top before serving.

Good to Know

• Don’t try to rush stuffing the pasta – it’s fiddly, but oddly satisfying when you find your rhythm. A spoon works if the piping bag feels like too much.
• The sauce is freezer-friendly! Make double and freeze half for future meals – you’ll thank yourself on a lazy Thursday.
• If the manicotti rip a little while boiling, it’s okay. The oven fixes a lot of mistakes (and cheese hides the rest).

Serving Ideas

• Serve with a crisp green salad tossed in lemon and olive oil. Nothing creamy – the pasta has plenty of that already.
• A hunk of crusty sourdough on the side to mop up the sauce makes the meal linger just a bit longer.

Top Tricks

• Use a long, narrow spoon to help guide the filling into the shells without tearing them – it doesn’t have to be perfect.
• If you refrigerate before baking, take it out 20 minutes ahead of time or increase bake time slightly so the center gets hot.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well – just defrost, squeeze out as much moisture as you can (a clean tea towel helps), and mix it in like you would fresh.

Is it okay to skip the egg in the filling?

The egg helps hold the filling together, especially when slicing, but if you need to leave it out, maybe add a bit more Parmesan to firm up the texture.

Can I prepare this in advance?

Absolutely. Assemble everything and store it, covered, in the fridge for up to 24 hours. Bake directly from cold with an added 10 minutes or so in the oven.

How do I make it gluten free?

You can substitute with gluten-free manicotti or large gluten-free pasta shells – just be extra gentle, as they can be a bit more fragile once boiled.

What can I use instead of manicotti if I can’t find it?

Look for large cannelloni or even use lasagna sheets rolled around the filling. It’s a slightly different shape, but just as satisfying.