Total Time
1hr 5mins
Prep 40 mins
Cook 25 mins

One of my favorites from Better Homes and Gardens. Freezes well if you're cooking for two.

Ingredients Nutrition

Directions

  1. Cook pasta. Drain immediately. Rinse with cold water; drain well.
  2. Meanwhile, drain thawed spinach well, pressing out excess liquid.
  3. For filling, combine eggs; ricotta, mozzarella, and cheddar cheese; half of the Parmesan cheese; and the spinach. Spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell.
  4. Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese. Bake 2 casseroles immediately; freeze remaining casseroles as directed.
  5. Makes 4 servings. To Eat Two: Bake 2 of the casseroles, covered, in a 350 degree F oven about 25 minutes or until heated through.
  6. To Freeze Two: Seal, label, and freeze 2 of the casseroles for up to 3 months. To serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree F oven about 1 hour or until heated through.

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