Eggless Ricotta Manicotti

Total time1 hr 5 min

Prep time25 min

Cook time40 min

4.5

(3)

Creamy, cheesy, and blanketed in bubbling marinara, this stuffed pasta bake is the kind of comfort food that earns a permanent spot in your dinner rotation. Traditional manicotti recipes often rely on eggs to bind the filling, but here cornstarch does that job beautifully — keeping the ricotta mixture thick, cohesive, and perfectly pipeable without any compromise on texture. The filling gets real depth from squeezed-dry spinach, garlic powder, onion powder, and oregano, all folded into a generous mix of whole-milk ricotta, mozzarella, and Parmesan. Piping the filling into the tubes from both ends is a small trick that makes a big difference, ensuring every bite is packed rather than hollow. A foil-covered bake locks in moisture while the pasta finishes cooking, then a final uncovered stretch gives the cheese on top that irresistible golden edge. Serves four, and honestly the leftovers — if there are any — reheat like a dream.

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Ingredients

4 servings

For the pasta

12 manicotti tubes
1 tbsp olive oil

For the filling

2 cups whole-milk ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated parmesan cheese, divided
1 package (10 oz) frozen chopped spinach, thawed and squeezed very dry
2 tbsp cornstarch
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried oregano
¼ tsp salt
¼ tsp black pepper

For the sauce

1 jar (24 oz) marinara sauce

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the manicotti tubes and the olive oil and cook for 6 minutes — the tubes should be pliable but still quite firm, as they will finish cooking in the oven. Drain, rinse under cold water to stop cooking, and lay flat on a lightly oiled baking sheet to prevent sticking.
2
In a large mixing bowl, combine the ricotta, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, the squeezed-dry spinach, cornstarch, garlic powder, onion powder, oregano, salt, and black pepper. Stir until the mixture is uniform and holds together — it should be thick enough to pipe without running.

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