Spinach Artichoke Manicotti filled with creamy cheese, spinach, artichokes, and baked in a rich bechamel sauce. An easy vegetarian comfort food dinner in under an hour.
Spinach Artichoke Manicotti With Bechamel Sauce
This Spinach Artichoke Manicotti is a cozy vegetarian pasta dinner filled with creamy cheese, spinach, artichokes, and hearts of palm, then baked in a rich bechamel sauce until bubbly and golden.
Don’t you have those nights when you’re craving comfort food? Especially when it starts raining and there’s nothing else to do but stay at home and watch a nice family movie.
This delicious spinach artichoke manicotti is easy to make, adaptable to your tastes, and a recipe you will want to add to your weekly dinner rotation.
Why You’ll Love This Spinach Artichoke Manicotti
- Vegetarian comfort food dinner
- Ready in under an hour
- Creamy, cheesy, and cozy
- Great for weeknights or entertaining
- Inspired by spinach artichoke dip flavors
- Baked in a rich bechamel sauce
I love the fact that it’s easy enough to make any weeknight but fancy enough for entertaining. Serve it with a simple green salad and you’re all set.
The sauce on top is a creamy bechamel that complements the delicate flavor of the filling. Tomato sauce would overpower the spinach and artichokes, so keep that in mind when making this recipe.
What Makes This Vegetarian Manicotti Special?
The filling for this Spinach Artichoke Manicotti has spinach, artichokes, cheese, and pieces of hearts of palm. It is a little unexpected, but it adds a delicious texture and a subtle tangy flavor that works beautifully with the creamy filling.
If you have vegetables in the fridge that are about to go bad, you can add them to the filling too. Just make sure they are not too watery, since excess moisture can make the manicotti filling loose.
Ingredients For Spinach Artichoke Manicotti
This baked manicotti recipe uses simple ingredients but feels special enough for guests. The creamy filling, tender pasta, and silky bechamel sauce make it taste like something you would order at a cozy Italian restaurant.
Tips For Filling Manicotti Shells
Here’s a tip: to fill your manicotti, use a pastry bag or cut the corner of a zip-top bag. It makes the process much easier and much less messy.
Also, wait until the manicotti shells cool down after cooking before filling them. You’ll be less likely to burn your fingers, and the pasta will be less likely to break.
Can I Make Spinach Artichoke Manicotti Ahead Of Time?
Yes. You can assemble the manicotti ahead of time, cover the baking dish, and refrigerate it until ready to bake. This makes it perfect for entertaining or for a cozy make-ahead vegetarian dinner.
When ready to bake, remove it from the refrigerator while the oven preheats. If baking straight from the cold, add a few extra minutes to the baking time.
What To Serve With Spinach Artichoke Manicotti
This manicotti is rich and creamy, so I like to serve it with something fresh and simple. A green salad, roasted vegetables, garlic bread, or tomato cucumber salad would all be delicious.
I hope you can try this comforting Spinach Artichoke Manicotti With Bechamel at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Spinach Artichoke Manicotti with Bechamel Sauce
Ingredients
For Spinach Artichoke Filling
- 8 oz spinach cooked and drained well
- 8 oz ricotta cheese
- 1 cup mozzarella cheese divided
- 1 can artichoke hearts chopped and drained
- 1 can hearts of palm chopped and drained
- 1/2 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
For Manicotti
- 14 manicotti shells
For Bechamel Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups warm milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon white pepper
- 1 teaspoon salt
Instructions
Prepare Filling
- In a bowl, mix spinach, ricotta, 1/2 cup mozzarella, artichoke hearts, hearts of palm, Italian seasoning, paprika, salt, and pepper.
- Transfer filling to piping bag or zip-top bag.
Cook Pasta
- Bring salted water to boil and add a little oil.
- Cook manicotti shells 2 minutes less than package directions.
- Drain carefully and place on sheet pan to cool.
Make Bechamel Sauce
- Melt butter in saucepan over medium-low heat.
- Whisk in flour and cook 1 minute.
- Slowly whisk in warm milk until smooth.
- Continue whisking until thickened and creamy.
- Stir in nutmeg, white pepper, and salt.
Assemble
- Preheat oven to 400°F.
- Spread 1/3 of sauce on bottom of baking dish.
- Fill cooled manicotti shells with spinach mixture.
- Arrange in dish.
- Spoon remaining bechamel over top.
- Sprinkle remaining mozzarella cheese on top.
- Cover and bake 25 minutes.
- Uncover last 5 minutes if desired for browning.
- Let rest 5 minutes before serving.
Notes
- Drain spinach very well so the filling is not watery.
- You can substitute chopped mushrooms for hearts of palm.
- Can be assembled 1 day ahead and refrigerated before baking.
- Freeze unbaked casserole up to 2 months.
Nutrition
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Spinach Artichoke Manicotti FAQs
Can I make Spinach Artichoke Manicotti ahead of time?
Yes. Assemble the manicotti, cover the baking dish, and refrigerate until ready to bake. Add a few extra minutes if baking from cold.
Can I use tomato sauce instead of bechamel?
You can, but bechamel is recommended because it complements the spinach artichoke filling without overpowering it.
Is this manicotti vegetarian?
Yes. This Spinach Artichoke Manicotti is a vegetarian pasta dinner made with cheese, spinach, artichokes, hearts of palm, and bechamel sauce.
What can I use instead of hearts of palm?
You can leave them out or replace them with chopped mushrooms, zucchini, roasted peppers, or extra artichokes. Just avoid adding vegetables that are too watery.
How do I keep manicotti shells from breaking?
Cook them until just al dente, let them cool before filling, and use a piping bag or zip-top bag to gently fill each shell.
What a genius way to use hearts of palm! I will definitely be adding this to the weeks meal plan!
Thank you Laurel! Glad you liked the recipe