difficulty
Beginner
Servings
4 servings
Prep time
20 min
Cooking time
40 min
Calories
720 kcal
If you’re looking for a dinner that feels cozy, comforting, and a little bit special, these Spinach & Burrata Stuffed Manicotti are hard to beat. Tender pasta tubes are filled with a creamy spinach and ricotta mixture, baked in a rich parmesan sauce, and topped with burrata that melts beautifully into every bite.
It’s one of those dishes that looks impressive when it comes out of the oven, but is surprisingly simple to make.
Why You’ll Love This Manicotti
This vegetarian manicotti is rich, creamy, and packed with classic Italian flavors. The spinach and ricotta filling, silky parmesan sauce, and melty burrata make every bite incredibly satisfying. It’s hearty enough for a chill family dinner, yet impressive enough to serve to guests.
Ingredients
- Manicotti:
- 12 manicotti tubes
- 250 g ricotta
- 2 handfuls spinach, chopped
- 75 g parmesan
- 1 egg
- Salt and pepper
- Parmesan Cream Sauce:
- 3 tbsp butter
- 3 garlic cloves, minced
- 300 ml heavy cream
- 150 ml milk
- 75 g parmesan
- Topping:
- 125 g mozzarella, grated
- 1 burrata ball
- To Finish:
- Fresh basil
- Black pepper
- Chili flakes
Instructions
- Cook the manicotti until slightly softened.
- Mix the ricotta, spinach, parmesan, egg, salt, and pepper.
- Fill the manicotti with the mixture.
- Melt the butter and cook the garlic for 1 minute.
- Stir in the cream, milk, and parmesan.
- Pour half the sauce into a baking dish.
- Arrange the stuffed manicotti on top.
- Cover with the remaining sauce and mozzarella.
- Bake at 200°C (400°F) for 35–40 minutes until golden and bubbling.
- Finish with torn burrata, basil, and chili flakes.
Nutrition per serving
- Protein: ~31 g
- Fat: ~45 g
- Carbohydrates : ~48 g
- Fiber: ~4 g
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Meal Prep
This is one of my favorite make-ahead dinners because all the hard work can be done in advance. I often assemble the manicotti earlier in the day, cover the baking dish, and keep it in the refrigerator until dinner time. Then all that’s left to do is bake it until golden and bubbly.
A tip I always follow is to let the manicotti rest for about 10 minutes after baking. It makes serving much easier and allows the creamy filling to set slightly. If you’re making this for meal prep, store the burrata separately and add it just before serving for the best texture.
Leftovers keep well in the refrigerator for up to 3 days and taste just as delicious the next day. When reheating, I like to add a splash of milk or cream to keep the sauce silky and creamy.
Tips For The Best Manicotti
- Let the manicotti rest for 10 minutes after baking. It makes serving much easier and helps the filling stay perfectly creamy.
- Don’t overcook the pasta before stuffing it, slightly undercooked manicotti will finish cooking in the oven.
- Save the burrata for the very end. I always tear it over the hot pasta just before serving for the best texture.
- Freshly grated parmesan makes a noticeable difference in both flavor and texture.
- If the top isn’t golden enough, place the dish under the broiler for 1–2 minutes before serving.
Variations
- Mushroom Version – Add sautéed mushrooms to the filling.
- Pesto Version – Swirl pesto into the cream sauce.
- Sun-Dried Tomato Version – Add chopped sun-dried tomatoes.
- Spicy Version – Add red pepper flakes or chili crisp.
- Four Cheese Version – Add fontina or provolone for extra cheesiness.
- Roasted Garlic Version – Mix roasted garlic into the filling.
FAQ
Yes, but only until slightly softened. Overcooking can make the pasta tear when filling.
I like using a piping bag or a zip-top bag with the corner cut off. It makes filling the pasta much quicker and less messy.
Burrata is a fresh Italian cheese with a soft mozzarella exterior and a creamy center. It melts beautifully into the warm pasta and adds extra richness.
Cover and reheat in the oven at 180°C (350°F) until warmed through. A splash of milk or cream helps keep the sauce creamy.
This usually happens when spinach contains too much moisture. Be sure to squeeze frozen spinach well or cook off excess moisture from fresh spinach.
Recipe by vino
I love this recipe because it feels like classic comfort food with a little extra elegance. The creamy spinach and ricotta filling, rich parmesan sauce, and burrata on top make every bite feel special, while the simple ingredients keep it approachable and easy to make.
It’s the kind of vegetarian dinner that always impresses, whether I’m making it for family, friends, or just for myself.
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