Make-Ahead Spinach Manicotti Recipe
Ready In: 1 hr
Serves: 7
Yields: 1 casserole
Ingredients
- 1 (15 ounce) carton whole milk ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1⁄2 cups shredded part-skim mozzarella cheese, divided
- 3⁄4 cup shredded parmesan cheese, divided
- 1 large egg, lightly beaten
- 2 teaspoons minced fresh parsley
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon garlic powder
- 3 (24 ounce) jars spaghetti sauce
- 1 cup water
- 1 (8 ounce) package manicotti
Directions
- n a large bowl, mix ricotta, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley and seasonings. In a large bowl, mix spaghetti sauce and water; spread 1 cup into a greased 13x9-in. baking dish.
- Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Pour remaining spaghetti sauce mixture over top. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Refrigerate, covered, overnight.
- Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-50 minutes or until manicotti is tender.
- Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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