Spinach Manicotti for One

Course Main Course

Cuisine American

Keyword baked pasta for one, single serving manicotti, small batch pasta bake, spinach ricotta manicotti

Prep Time 20

Cook Time 40

Total Time 1

Servings 1 serving

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

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

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.