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Stuffed pasta shells baked in tomato sauce with a creamy ricotta filling. This vegetarian mediterranean comfort food is a family dinner staple and works well for freezer meal prep.
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tbsp olive oil.
Bring a large pot of salted water to a boil. Cook manicotti shells until just shy of al dente, about 6 minutes. Drain and lay shells flat on a baking sheet to prevent sticking.
In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion until translucent (about 3 minutes), then add garlic and spinach. Sauté an additional 2 minutes until spinach wilts. Let cool.
In a large bowl, combine ricotta, egg, 2/3 cup mozzarella, 2/3 cup parmesan, sautéed vegetables, 1/2 tsp salt, and 1/4 tsp pepper. Mix until creamy and uniform.
Fill each manicotti shell with the ricotta mixture using a piping bag or spoon. Arrange filled shells in a single layer in the baking dish over 1 cup marinara sauce.
Pour remaining marinara sauce evenly atop shells. Sprinkle with the reserved mozzarella and parmesan. Top with Italian herbs and a pinch of black pepper.
Cover with foil and bake for 30 minutes, then uncover and bake an additional 10–15 minutes until cheese is bubbly and lightly golden. Let rest 10 minutes before serving.
