10 Ricotta-Filled Manicotti Recipes
Growing up in an Italian-American family, Sunday dinners were sacred rituals centered around my Nonna’s homemade manicotti. The air would fill with the aroma of bubbling cheese and tomato sauce as she meticulously filled each pasta tube with her creamy ricotta mixture, often sneaking in spinach from the garden. Those meals weren’t just food—they were love on a plate, teaching me the joy of simple, hearty comfort food that brought everyone together.
Lately, I’ve been experimenting in my own kitchen, reviving those memories with modern twists on ricotta-filled manicotti. With busy weeks demanding quick yet impressive meals, I’ve played with seasonal veggies, bold proteins, and even sweet surprises. Ricotta’s mild, creamy texture makes it the perfect canvas for endless creativity, and today, it’s more relevant than ever as we seek nourishing, family-friendly dishes that feel indulgent without the guilt.
Classic Spinach and Ricotta Manicotti
This timeless recipe features a velvety ricotta-spinach filling baked in marinara sauce. Ingredients (serves 4-6): 12 manicotti shells, 2 cups ricotta, 1 cup chopped spinach (fresh or thawed), 1 egg, 1 cup mozzarella, ½ cup Parmesan, salt, pepper, 2 cups marinara.
Boil manicotti al dente, mix ricotta with spinach, egg, half the cheeses, and seasonings; stuff shells, top with sauce and remaining cheese, bake at 375°F for 25-30 minutes until bubbly. It’s packed with iron from spinach and protein from ricotta, offering a nutritious, vegetarian comfort classic that’s ready in under an hour.
Sausage and Ricotta Manicotti
Hearty and savory, this version amps up flavor with Italian sausage. Ingredients: 12 manicotti, 2 cups ricotta, 1 lb ground Italian sausage (cooked and crumbled), 1 cup mozzarella, ½ cup Parmesan, 1 egg, 2 cups marinara, fresh basil.
Cook sausage, mix with ricotta, egg, and half the cheeses; fill boiled manicotti, layer in sauce, bake at 375°F for 30 minutes. The sausage adds robust protein and satisfaction, making it ideal for meat-lovers seeking a filling meal that supports muscle repair.
Pumpkin Ricotta Manicotti
A fall-inspired twist with sweet pumpkin puree blended into ricotta. Ingredients: 12 manicotti, 1.5 cups ricotta, 1 cup pumpkin puree, 1 tsp nutmeg, 1 cup mozzarella, ½ cup Parmesan, 2 cups sage brown butter sauce or marinara.
Combine ricotta, pumpkin, spices, egg, and cheeses; stuff pasta, bake covered at 350°F for 20 minutes then uncovered 10 more. Rich in vitamins A and C, this seasonal dish boosts immunity and adds fiber for gut health.
Mushroom and Ricotta Manicotti
Earthy mushrooms elevate the ricotta for an umami-packed bake. Ingredients: 12 manicotti, 2 cups ricotta, 2 cups sautéed mushrooms (shiitake or cremini), 1 cup mozzarella, ½ cup Parmesan, garlic, thyme, 2 cups tomato sauce.
Sauté mushrooms with garlic, mix into ricotta with egg and cheeses; fill shells, top with sauce, bake 375°F for 25 minutes. Mushrooms provide antioxidants and low-cal bulk, perfect for a light yet flavorful veggie-forward dinner.
Lemon Herb Ricotta Manicotti
Bright and fresh, zesty lemon perks up creamy ricotta with herbs. Ingredients: 12 manicotti, 2 cups ricotta, zest/juice of 2 lemons, 2 tbsp fresh dill/parsley, 1 cup mozzarella, ½ cup Parmesan, 2 cups light Alfredo or lemon cream sauce.
Blend ricotta with lemon, herbs, egg, cheeses; stuff and bake at 375°F for 25 minutes with sauce. Citrus aids digestion, and herbs add antioxidants, delivering a refreshing, low-fat alternative to heavy classics.
Pesto Ricotta Manicotti
Basil pesto swirls into ricotta for vibrant Italian flair. Ingredients: 12 manicotti, 2 cups ricotta, ½ cup pesto, 1 cup mozzarella, ½ cup Parmesan, 1 egg, 2 cups marinara or bechamel.
Mix ricotta, pesto, egg, cheeses; fill pasta, layer sauces, bake 375°F 30 minutes. Pesto’s nuts and greens offer healthy fats and vitamins, creating a nutrient-dense meal with bold, herby taste.
Butternut Squash Ricotta Manicotti
Roasted squash brings natural sweetness to ricotta filling. Ingredients: 12 manicotti, 1.5 cups ricotta, 1 cup mashed roasted butternut squash, 1 tsp sage, 1 cup mozzarella, ½ cup Parmesan, 2 cups creamy tomato sauce.
Roast squash, combine with ricotta, sage, egg, cheeses; stuff, bake at 375°F for 28 minutes. High in beta-carotene for eye health, this cozy dish is fiber-rich and naturally sweet.
Four-Cheese Ricotta Manicotti
Ultimate cheesiness with ricotta as the base, mixed with fontina, gorgonzola, and provolone. Ingredients: 12 manicotti, 1.5 cups ricotta, ½ cup each fontina/gorgonzola/provolone (shredded), 1 egg, 2 cups marinara.
Melt cheeses into ricotta with egg; fill shells, top with sauce and extra cheese, bake 375°F 30 minutes. Calcium-packed for strong bones, this indulgent bake satisfies cheese cravings guilt-free.
Shrimp and Ricotta Manicotti
Seafood lovers rejoice with delicate shrimp in ricotta. Ingredients: 12 manicotti, 2 cups ricotta, ½ lb cooked shrimp (chopped), 1 cup mozzarella, ½ cup Parmesan, garlic, lemon zest, 2 cups seafood-friendly marinara.
Sauté shrimp with garlic, mix into ricotta with egg, cheeses, zest; bake stuffed shells at 375°F for 25 minutes. Omega-3s from shrimp support heart health in this elegant, protein-boosted surf-and-turf vibe.
Sweet Ricotta Manicotti Dessert
A surprising finale: ricotta with honey, chocolate, and nuts for dessert manicotti. Ingredients: 12 manicotti, 2 cups ricotta, ¼ cup honey, ½ cup chocolate chips, ⅓ cup chopped pistachios/almonds, cinnamon, powdered sugar for dusting.
Mix ricotta, honey, chips, nuts, cinnamon; parboil pasta lightly, fill, bake at 350°F 20 minutes, dust with sugar. Probiotic-rich ricotta aids digestion, turning pasta into a lighter, antioxidant-filled sweet treat.
These ricotta-filled manicotti recipes are versatile crowd-pleasers that transform everyday pasta into something extraordinary—whether for weeknight dinners or special gatherings. Grab your ricotta, get stuffing, and taste the magic yourself; your kitchen adventures await!
