Last Updated 08-02-2024
SPINACH AND HERB MANICOTTI WITH LEMON — Pasta tubes are filled with a mixture of ricotta, spinach, lemon zest, Parmesan cheese and herbs in this special occasion dish that is sure to impress friends and family.
With it’s light ricotta and spinach filling, this Spinach and Herb Manicotti with Lemon is a twist on a classic dish that is sure to get rave reviews from friends and family alike.
This is what I consider a weekend or special occasion recipe, because it does take a little bit of extra time and effort. But just a little. And it’s so worth it!
This manicotti is also a beautiful and flavorful meal for all of your vegetarian friends. It’s so good, even the meat-eaters won’t mind.
No matter the time of year or the season, this stuffed pasta is perfect. The flavors are always fresh, and it tastes and decadent as it looks.
Did I say it will be worth it? Trust me. It will!
The hardest part about making manicotti is getting the filling in the tubes, of course. But there’s one simple step that will make it easy.
Just spoon your filling into a pastry bag or zip-top bag (with the corner cut off) and squeeze the filling into the cooked pasta tubes.
Of course, you’ll want your spinach to be chopped small enough, and the hole in your bag to be big enough, for this process to work. But it’s so much easy than trying to stuff the shells with a spoon.
Be sure not overcook your manicotti before stuffing it, or it will break easily. You want a very al-dente pasta tube. Don’t worry, it will finish cooking in the oven!
And if you’re lucky enough to have leftovers, this Spinach and Herb Manicotti with Lemon is even better the next day. Enjoy!
Be sure to save this Spinach and Herb Manicotti with Lemon recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Spinach and Herb Manicotti with Lemon
- Ricotta cheese
- Manicotti shells
- Olive oil
- Produce: spinach, garlic, lemons, parsley
- Heavy cream
- Spices: salt and pepper, allspice
- Parmesan cheese
- Tabasco sauce
- Eggs
Spinach and Herb Manicotti with Lemon
Ingredients
- 1 1/2 cups ricotta cheese
- 12 manicotti shells
- 2-3 tablespoons olive oil
- 3 cups chopped baby spinach
- 2 cups heavy cream
- 1-2 cloves garlic minced
- Salt and pepper to taste
- 3 cups grated Parmesan cheese
- 1 teaspoons Tabasco sauce
- 1/2 teaspoon allspice
- 1 egg beaten
- Zest and juice of 1 large lemon
- Fresh parsley for garnish
Instructions
- Add the ricotta to a colander set over a bowl to drain. Refrigerate for at least 30 minutes and up to 4 hours.
- Preheat oven to 375 degrees. Lightly grease a 9×13 inch baking dish.
- Cook the pasta in 4-5 quarts of boiling water until still quite firm, about 6 minutes. Stir gently so the manicotti doesn't stick together. Remove with a slotted spoon and transfer to a large bowl. Toss with a tablespoon or two of the olive oil.
- In a large skillet, heat another tablespoon of oil over medium heat. Add the spinach and season with salt and pepper. Cook until the spinach is wilted, 1-2 minutes. Transfer to a towel lined plate to drain.
- In a large pot over medium heat, add the cream and garlic and bring to simmer. Season with salt and pepper, to taste. Stir in 2 cups of the Parmesan cheese, along with the Tabasco and allspice. Set aside while you prepare the filling.
- Add the drained ricotta to a large bowl. Season with salt and pepper. Stir in 1/2 cup of Parmesan cheese, along with the spinach, egg and lemon zest.
- Spread about 1/2 cup of sauce in the bottom of the prepared pan. Add the ricotta mixture to a pastry bag or zip-top bag and generously fill each manicotti tube. Place the filled tubes in the baking pan, then cover with the remaining sauce.
- Bake for 15-20 minutes, or until sauce is bubbly and filling is warmed through. Before serving, sprinkle with the remaining cheese, lemon juice, and fresh parsley.
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Nutrition
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Who Dished It Up First: Adapted from Cook with Me
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