Spinach Manicotti for One
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Two manicotti shells filled with ricotta, spinach, and mozzarella, baked in marinara sauce in a small dish.
Ingredients
- 2 dried manicotti shells
- ½ tablespoon olive oil
- 1 minced garlic clove
- 1 packed cup fresh spinach
- ½ cup ricotta
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarse black pepper
- ⅛ teaspoon ground nutmeg
- 1 cup shredded mozzarella divided
- 3 tablespoons Parmesan divided
- ½ cup marinara sauce divided
Equipment
- saucepan
- skillet
- mixing bowl
Directions
- Heat the oven to 350°F. Boil the manicotti shells for just 5 minutes, then drain.
- Cook the garlic in the oil in a skillet for 30 seconds. Add the spinach and cook for 2 to 3 minutes, until wilted.
- In a bowl, mix the ricotta, the spinach mixture, salt, pepper, nutmeg, ½ cup mozzarella, and 2 tablespoons Parmesan.
- Spread ¼ cup marinara in a 5 × 7-inch baking dish. Fill each shell with the ricotta mixture and set the shells on the sauce.
- Pour the remaining ¼ cup marinara over the shells. Top with the other ½ cup mozzarella and the last 1 tablespoon Parmesan.
- Cover with foil and bake for 20 minutes. Uncover and bake for 10 to 15 more minutes, until bubbling. Let it rest for a few minutes before serving.
Nutrition
Serving: 474g | Calories: 914kcal | Carbohydrates: 47g | Protein: 52g | Fat: 58g | Saturated Fat: 31g | Trans Fat: 0.6g | Cholesterol: 188mg | Sodium: 1987mg | Potassium: 1053mg | Fiber: 4g | Sugar: 7.4g | Vitamin A: 5245IU | Vitamin C: 12mg | Calcium: 1180mg | Iron: 3.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); manicotti shells counted as dry pasta (14 g a shell), cup fresh spinach counted as raw spinach (a packed cup 30 g), ½ cup ricotta counted as whole-milk ricotta, shredded mozzarella counted as fresh mozzarella, Parmesan counted as grated parmesan. Brands and portions vary, so use it only as an approximation.