Spinach Mushroom Ricotta Stuffed Pasta

This stuffed pasta recipe is the perfect meal for any night of the week. The ingredients are simple and easy to find, and the end result is a pasta dish that’s both tasty and impressive.

You won’t believe how good this pasta dish is – it’s like something you would order at a restaurant. But instead of spending money on a meal out, you can make this dish right in your own kitchen. In under an hour, you can have a hardy pasta dish that has tons of flavor and protein while still remaining vegetarian-friendly.

If you like this, you might also like our mushroom and potato casserole. Another vegetarian option is delicious as both a main dish as well as a side dish on your menu.

square casserole dish topped with cheese and red sauce on gray table

What Do I Serve With Stuffed Pasta?

Stuffed pasta can often be served on its own because it has everything you need to make it a complete meal. However, if you want a little less heavy meal, you can serve this with sides or a salad.

With any Italian flavors, I like to add a nice side of crusty bread with oil and herbs for dipping. A nice baguette, French bread, or even in a pinch, frozen garlic bread can all work alongside this recipe.

A side salad or Caesar salad are both excellent with any pasta dish. Or, if you prefer, something like roasted broccoli and cauliflower would add the vegetables to the dish without a heavy dressing.

If you want to add something different and don't need to remain vegetarian, you can easily serve this with a meat sauce on top. It also pairs well with chicken, pork, and steak. Serve with your favorite wine and you will have a complete meal that is easy to prepare and still impressive to share.

image looking down at baked stuffed pasta in casserole dish

Ingredients

20 manicotti pasta tubes
3 tablespoons olive oil
3 cups tomato sauce - (I like to use this easy homemade pasta sauce)
1 medium white onion
1 pound fresh ricotta (500 g)
½ cup cream cheese
5 oz fresh spinach (150 g)
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
½ cup chopped cremini mushrooms (250 g)
2 garlic cloves
8 ounces mozzarella (fresh balls preferred)

Note: While this recipe uses basic tomato sauce, you can easily substitute for your own favorite pasta sauce or use a jar of your favorite spaghetti/pasta sauce for added flavor.

round white bowls of sauce cheese and vegetables on gray table

Kitchen Tools You May Need

glass baking dish of pasta on cutting board sitting on gray table

How Do I Make Stuffed Pasta?

Start by preparing your baking dish and preheating the oven to 350°F/180°C. I used a 9"x9" casserole dish, but you can use whatever baking dish you have on hand that will hold 20 cannelloni tubes or shells if using shells and is deep enough for the sauce to be poured over the top. Spray this pan with non-stick spray, then set it aside.

Now chop the onions and mushrooms then mince the garlic. In a large skillet, heat the olive oil over medium heat. Once hot, add in the onion and cook it, stirring regularly, for about 5 minutes, until it is softened.

Then, add in the mushrooms and cook them for an extra 8 to 10 minutes. Stir these regularly, and cook until the moisture has evaporated and the onions are smaller and brown.

Now, you will add in the spinach and stir, cooking for another 3 to 4 minutes, until it is wilted.

Then, add in the salt, black pepper, dried basil, and minced garlic. Cook this for an additional minute before transferring the spinach and mushroom mixture to a large bowl.

cooked spinach and mushrooms in black skillet

Stir in the ricotta and cream cheese until it is incorporated with the vegetables well.

Then, pour the cheese and vegetable mixture into a piping bag. Snip the end off the bag giving a simple opening. No piping tip is needed for this.

Now, you will fill the uncooked pasta tubes with the cheese mixture, and lay them on the bottom of the prepared pan. You can spread some of the tomato sauce onto the bottom of the pan before adding the pasta if desired.

Once all are filled, pour the tomato or pasta sauce over the top, making sure it coats the pasta well.

Then, slice the fresh mozzarella and spread it over the top of the dish evenly.

hands holding square casserole dish of manicotti topped with cheese

Bake for 40-minutes, uncovered, until the pasta is cooked, everything is heated through, and bubbling. For more color, add to the broiler for 1-2 minutes to brown the cheese before serving.

stuffed manacotti pasta on round white plate

Frequently Asked Questions

What Pasta Is Best for Stuffing?

Typically you want to use manicotti or large shell pasta. You want pasta that has large openings or pockets to fill with the stuffing. If you can't find manicotti or shells, then you can also use rigatoni, penne, or ziti and make it as a deconstructed pasta, but you wouldn't want to stuff pasta that small.

Can I Use a Meat Sauce With This Stuffed Pasta?

If you want to use a meat sauce, I would recommend using a Bolognese sauce. The reason being is that it's a thicker sauce and will complement the stuffed pasta well. I prefer this to a traditional meat sauce, but as long as it isn't too watery it will pair terrifically with the stuffed pasta. I also like to use an alfredo sauce and add a protein such as shrimp or chicken for a different flavor profile that is equally delicious.

How Do I Stuff Pasta Without it Breaking?

The best way to stuff pasta without it breaking is by using a piping bag or ziplock bag. Fill the bag with the ricotta mixture and then cut off the corner of the bag. Pipe the mixture into the pasta until it's full.

Another tip is to not over stuff the pasta because you don't want it to burst. Some people will swear that the way to fill the pasta is to do it after it is cooked. Others will say to fill the pasta before it is cooked. Each one is a valid method, however, I prefer filling it before cooked so it doesn't tear apart so easily.

manicotti stuffed pasta in red sauce topped my mozzarella in glass baking dish

More Easy Pasta Casseroles

I love a good pasta dish and casseroles are even better since they are often an all-in-one meal. Below are a few more of my favorite casserole recipes that feature pasta at the center. Add these recipes to your menu to try soon. I recommend bookmarking the recipe, printing out the recipe, or just pinning it to a pasta or casserole board on Pinterest to keep handy for when you are ready to cook.

Yield: 6

Spinach Mushroom Ricotta Stuffed Pasta

A delicious spinach and mushroom ricotta stuffed pasta is ideal for any weeknight meal! Fast and easy to prepare, this vegetarian pasta is a family classic.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

20 manicotti pasta tubes
3 tablespoons olive oil
1 medium white onion, chopped
1 pound fresh ricotta (500 g)
½ cup cream cheese
5 oz fresh spinach (150 g)
1 teaspoon dried basil
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
½ cup chopped cremini mushrooms (250 g)
8 ounces mozzarella (fresh balls preferred)
3 cups tomato sauce or favorite pasta sauce

Instructions

Preheat the oven to 350°F/180°C and spray the bottom of a 9"x9" casserole dish with non-stick cooking spray then set it aside.
In a large skillet, heat olive oil over medium heat. Once hot, add in the chopped onion and cook, stirring regularly, for 5-minutes.
Add the mushrooms to the onions and continue cooking for an additional 8 to 10 minutes, stirring regularly. Cook until the liquid has evaporated and the mushrooms are beginning to brown.
Then, add the spinach to the skillet, and cook, stirring regularly, until it has wilted completely. This is usually just 3 to 4 minutes.
Season the spinach with dried basil, salt, black pepper, and minced garlic.
Cook this for an additional 1 minute, then pour this into a large bowl.
Add the ricotta and cream cheese to the spinach mixture and stir until combined. Transfer this cheese filling into a piping bag and snip the end off.
Now, pipe the ricotta spinach mixture into the uncooked pasta tubes until they are full.
Lay the cannelloni into the prepared baking dish.
Once all pasta has been stuffed, pour the tomato sauce over the top of the pasta.
Then, top with fresh sliced mozzarella.
Bake for 40 minutes or until heated through, the pasta is tender, and the cheese is just beginning to brown.