Best Stuffed Manicotti

This is a versatile manicotti recipe that gives you both classic options under one roof: the traditional spinach-and-ricotta filling for a vegetarian-friendly meal, or a meaty ground beef alternative for heartier appetites. Both stuff into the same pasta tubes and bake under the same blanket of mozzarella and tomato sauce.

The spinach filling is the more authentic Italian-American take. Frozen spinach does the work here, and the directions to thaw and drain it are critical. Squeeze the spinach hard in a clean towel until almost no liquid comes out. Wet spinach makes a watery filling that leaks out of the manicotti shells during baking.

Mix the ricotta gently with the eggs, herbs, and Parmesan. Overmixing makes the filling rubbery once baked. The eggs are doing structural work here, binding everything together so it doesn’t slump into a puddle.

Filling the shells is the most fiddly part. Use a small spoon, a piping bag, or a zip-top bag with the corner snipped off. The piping method is fastest and least frustrating.

Serve with crusty garlic bread and a green salad to balance the richness.

Pro Tips

• Slightly undercook the manicotti shells. They finish cooking in the oven and overcooked shells tear when you stuff them.
• Sprinkle the cooked shells with a bit of olive oil to prevent sticking together while you fill them.
• Cover the dish loosely with foil for the first 15 minutes, then uncover for the last 10 to brown the cheese.
• This dish freezes well unbaked. Assemble, cover tightly, and freeze for up to 3 months. Bake from frozen, adding 20 minutes to the cook time.

Variations

• Mix half ricotta and half cottage cheese for a tangier, lighter filling.
• Use ground turkey or Italian sausage in place of beef for the alternate filling.
• Stir in a tablespoon of fresh chopped basil for brighter herbal flavor.