Recipe

Veggie-Packed Manicotti

Tender manicotti stuffed with a creamy spinach, ricotta, and quinoa filling, baked in a bright tomato sauce with bubbly mozzarella. Cozy comfort food with a few smart upgrades, and a lighter-feeling twist without pretending it’s diet food.

By Matt Campbell

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4.8

A baking dish of manicotti tubes filled with creamy spinach ricotta, covered in tomato sauce and melted mozzarella, fresh basil scattered on top

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Manicotti is one of those dishes that feels like a hug the second it hits the table. The only problem is that traditional versions can go a little heavy, especially when you are craving comfort but still want to feel good after dinner.

This is my veggie-packed manicotti. It keeps the cozy baked pasta vibes, but we sneak in a few upgrades that make it more interesting: quinoa for extra protein and texture, a big handful of spinach, and a bright tomato sauce that tastes like it took all day even if it did not.

Also, we are not chasing perfection here. If a shell splits, if the filling gets messy, if you “taste test” the cheese mixture three times, you are doing it right.

A close-up of a spoon scooping creamy spinach ricotta quinoa filling from a mixing bowl

Why It Works

Comfort food energy, lighter-feeling finish: quinoa and spinach add fiber and protein so it’s satisfying without feeling like a brick.
Filling that actually tastes like something: lemon zest, garlic, and herbs keep the cheese mixture bright and not one-note.
Easy, dependable assembly: piping the filling is faster and way less chaotic than spooning it in (just chop the spinach very finely and it will behave).
Freezer friendly: make one now, stash one for later, and feel like a genius on a busy night.

Pairs Well With

Storage Tips

Refrigerator

Cool leftovers, then store in an airtight container for up to 4 days. Reheat covered in the microwave or in a 350°F oven until hot. Add a splash of water or extra sauce before reheating to keep the pasta from drying out.

Freezer

Manicotti freezes beautifully. Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then bake covered at 350°F until heated through.

Make-ahead

Assemble the whole pan, cover tightly, and refrigerate up to 24 hours before baking. Add 10 to 15 minutes to the covered bake time since it is going in cold, and check for bubbling edges and a hot center (about 165°F if you are using a thermometer).

Common Questions

Do I have to use quinoa?

Nope. Quinoa adds protein and a nice little bite. You can swap in cooked brown rice, cooked farro, or even finely chopped sautéed mushrooms.

If you skip the grain entirely, the filling can turn softer because there’s nothing to soak up the veggie moisture. Two fixes: (1) drain the ricotta well (even 15 minutes in a fine-mesh strainer helps), and (2) be extra serious about squeezing the zucchini and spinach dry. If the mixture still feels loose, stir in 2 to 3 tablespoons Parmesan or a handful of mozzarella to tighten it up.

What if I cannot find manicotti shells?

Use cannelloni tubes if you see them. In a pinch, you can use no-boil lasagna noodles: soak them in hot tap water for 5 minutes, pat dry, roll up the filling, and place seam-side down in the sauce.

How do I keep manicotti from tearing?

Boil to very al dente and handle gently. Also, stir the water once in a while so the tubes do not stick to each other. A little tearing is not a disaster because the sauce covers everything like a blanket.

Can I make it gluten-free?

Yes, as long as you can find gluten-free manicotti or cannelloni. The filling is naturally gluten-free if your cheeses and seasonings are.

How do I know it is done baking?

The sauce should be bubbling around the edges, the cheese on top should be melted, and the center should be hot. If you have a thermometer, aim for about 165°F in the middle.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large pot for boiling pasta
Mixing bowl
Fine grater or microplane (for lemon zest)
Colander
Large zip-top bag or piping bag (for filling)
Foil

I started making this version of manicotti when I wanted baked pasta comfort without the post-dinner couch gravity. The first time I stirred quinoa into the filling, I expected “healthy compromise.” Instead, it made the texture better, like the filling had a little structure and bite instead of just being soft cheese. Now it is the version I make when friends come over because it feels special, feeds a crowd, and still lets you get on with your night.