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Make-Ahead Spinach Manicotti

Stuffed Manicotti that makes a quick and easy dinner.
From Taste of Home
Print Recipe
Servings 8

Ingredients
  

  • 15 ounces Ricotta chesse
  • 10 ounces frozen chopped Spinach, thawed and squeezed dry
  • 1 ½ cups (6 oz ) shredded Mozzarella cheese, divided
  • ¾ cup shredded Parmesan cheese - divided
  • 1 whole Egg
  • 2 teaspoons fresh parsley, minced
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • 2 jars (28 oz each) Spaghetti Sauce w/ meat is optional
  • 1 package (8 oz) Manicotti shells, not cooked

Instructions
 

  • In a large bowl, combine ricotta, spinach, 1 C. mozzarella, ¼ C. Parmesan, egg, parsley, pepper, and onion and garlic powders. Set aside.
  • Stuff UNCOOKED manicotti with spinach mixture. Easiest method found to fill manicotti: put mixture in a ziploc bag, seal the bag and cut off one of the lower corners, squeeze mixture into manicotti shells.
  • Combine spaghetti sauce and water; spread 1 C. sauce in an ungreased 13x9-in baking dish. Arrange stuffed manicotti over sauce.
  • Pour remaining sauce over manicotti; sprinkle with remaining mozzarella and parmesan cheese.
  • Cover and refrigerate overnight (best if it sits for 24 hours and freezes well for another time). Remove from refrigerator at least 30 minutes before baking. If frozen, allow several hours or the night before to thaw.
  • Bake, uncovered, at 350ºF for 40-50 minutes or until hot and bubbly throughout.

Notes

Serving Ideas: Serve with a green salad and warm garlic breadsticks or Casserole Herb Batter Bread.
This dish is easy to freeze. After preparation, cover pan well. Freeze up to 2 months. Allow to thaw in the refrigerator prior to baking. Baking time will take a little longer.