30-Minute Spinach-Ricotta Manicotti with Quick San Marzano Marinara

Lisa Anderson

Spinach-ricotta manicotti gets a weeknight makeover by using no-boil lasagna sheets softened in warm water instead of traditional pasta tubes, cutting prep time significantly. The filling is seasoned with lemon-scented ricotta and spinach, and the whole dish bakes under a quick San Marzano marinara with a golden cheese topping — ready in about 30 minutes.

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Prep Time 12

Cook Time 18

Total Time 33

Course Main Course

Cuisine Italian

Servings people

Calories 542 kcal

Equipment

13x9-inch baking dish
Medium saucepan
Large mixing bowl
Fine-mesh strainer or clean kitchen towel (for spinach)
Measuring cups and spoons
Whisk or spatula
Chef’s knife and cutting board
Microplane or fine grater
Piping bag or zip-top bag (for filling)
Tongs
Aluminum Foil
Ladle

Ingredients

For the Quick Marinara:

2 tbsp extra-virgin olive oil fruity, good-quality
3 cloves garlic finely minced
¼ tsp crushed red pepper flakes optional, for gentle heat
28 oz crushed San Marzano tomatoes from 1 can; I like Mutti or Cento
1 tsp kosher salt Diamond Crystal; reduce to 3/4 tsp if using Morton
½ tsp granulated sugar optional, to balance acidity
6 leaves fresh basil torn by hand

For the Ricotta–Spinach Filling:

1 ½ cups whole-milk ricotta drain if very wet; BelGioioso or Calabro
1 cup frozen chopped spinach thawed and squeezed very dry (about 5 oz)
1 large egg lightly beaten
½ cup Parmigiano-Reggiano finely grated, plus extra for serving
1 cup low-moisture mozzarella shredded; part of total cheese
1 tsp lemon zest finely grated
¾ tsp kosher salt Diamond Crystal; reduce slightly if using Morton
½ tsp freshly ground black pepper
1 pinch ground nutmeg freshly grated if possible

For Assembly:

12 pieces no-boil lasagna sheets Barilla Oven-Ready; softened in hot water to roll into manicotti
½ cup low-moisture mozzarella shredded, for topping
1 tbsp extra-virgin olive oil for greasing and finishing drizzle
2 tbsp fresh basil and/or flat-leaf parsley chopped, for garnish

Instructions

Heat the Oven and Prep the Dish (1 minute): Preheat the oven to 450°F (232°C). Lightly grease a 13x9-inch baking dish with a little olive oil to prevent sticking.
Soften the Pasta Sheets (10 minutes, mostly hands-off): Slide the no-boil lasagna sheets into a shallow pan of very hot tap water. Soak 10 minutes, flipping once, until pliable and bendable without cracking.
Sensory Cue: Sheets will feel silky and flexible.
Tip: Fan the sheets slightly so they don’t overlap and stick.
Alternative: If using traditional manicotti tubes, parboil in salted boiling water for 5–6 minutes until just pliable; drain and cool on an oiled tray.
Make the Quick Marinara (8 minutes): In a medium saucepan, warm 2 tbsp olive oil over medium heat until shimmering. Add garlic and red pepper flakes; sauté 45–60 seconds until fragrant but not browned. Stir in crushed tomatoes, salt, and sugar. Simmer briskly for 8 minutes, stirring occasionally, until slightly thickened and bright. Off heat, stir in torn basil.
Aroma Cue: Sweet tomato, gentle garlic, and fresh basil.
Mix the Filling (3–4 minutes): In a large bowl, combine ricotta, well-dried spinach, egg, Parmigiano-Reggiano, 1 cup mozzarella, lemon zest, salt, pepper, and nutmeg. Stir until creamy and cohesive.
Texture Cue: Smooth, spoonable, not runny. Transfer to a piping bag or a zip-top bag (snip a 3/4-inch corner).
Sauce the Base and Fill (5 minutes): Ladle about 1 cup of marinara into the prepared baking dish and spread to coat. Lay a softened pasta sheet on your board. Pipe a generous line of filling (about 3 tbsp) along one short edge, then roll into a neat tube. Place seam-side down in the dish. Repeat to make 12 manicotti. Spoon the remaining sauce over the top. Sprinkle with the remaining 1/2 cup mozzarella and a dusting of extra Parm if you like.
Bake, then Broil (10 minutes total): Cover the dish tightly with foil and bake at 450°F (232°C) for 8 minutes, until the sauce bubbles at the edges and the centers read at least 165°F (74°C). Remove the foil and broil on High (about 500°F/260°C) for 2 minutes to blister and lightly brown the cheese. Rest 3 minutes to set.
Finish and Serve (1–2 minutes): Drizzle with a thread of olive oil and scatter chopped basil/parsley. Listen for a gentle sizzle; the cheese should be glossy with browned freckles.

Notes

Lisa’s Tips:

Ricotta Perfection: If ricotta seems wet, drain it in a fine-mesh strainer for 10–15 minutes for a richer, less watery filling.
Texture Boost: Fold 1/4 cup finely diced low-moisture mozzarella into the filling for pockets of gooey stretch.
Crespelle Option: Swap pasta for 10–12 store-bought crepes; skip soaking and go straight to filling and baking.
Herb Swap: Use oregano instead of basil for a more robust, pizzeria-style sauce.
Dietary Notes: Gluten-free oven-ready lasagna sheets work well. For vegetarian rennet, choose a verified Parm-style cheese.
Cottage Cheese Swap: Blend cottage cheese 30 seconds until silky, then use in place of ricotta for extra protein.
Professional Note: To accelerate browning without drying, keep the dish covered until the last 2 minutes. If your broiler runs very hot, crack the oven door and watch closely—cheese should blister, not burn.

Serving Suggestions:

Plate 2–3 manicotti over a warm spoonful of marinara. Finish with basil chiffonade, a whisper of grated Parm, and a final olive oil gloss.
Color Cues: Ruby-red sauce, bright green herbs, and caramelized golden patches of cheese.
Pair with a simple arugula salad with lemon and olive oil, and a glass of Chianti Classico or a sparkling water with a lemon twist.

Culinary Context:

Manicotti, beloved in Italian-American kitchens, traces back to crespelle—thin pancakes rolled around savory fillings. This quick version honors that lineage with a modern cook’s mindset, leaning on no-boil sheets for weeknight ease. I learned the hot-water softening trick working the line—an elegant shortcut that keeps the pasta tender without a pot of boiling water.

Optional Advanced & Make-Ahead:

Make-Ahead Sauce: The marinara can be made 3 days ahead or frozen for up to 2 months.
Fill Ahead: Filling can be mixed and bagged up to 24 hours in advance.
Freeze: Assemble, cover tightly, and freeze. Bake from frozen covered at 375°F (190°C) for 30–35 minutes, then broil to finish.

Timing:

Prep Time: 12 minutes (includes 10-minute pasta soak and filling mix)
Cook Time: 18 minutes (8-minute sauce simmer + 8-minute bake + 2-minute broil)
Total Time: 30 minutes

Course & Origin:

Course: Dinner, MainCourse

Origin/Cuisine: Italian

Nutrition

Calories: 542kcalCarbohydrates: 25gProtein: 32gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 130mgSodium: 1904mgPotassium: 921mgFiber: 5gSugar: 11gVitamin A: 5967IUVitamin C: 22mgCalcium: 770mgIron: 4mg

Keyword 30-minute dinner, manicotti recipe, spinach ricotta manicotti, weeknight manicotti

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