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Make-Ahead Spinach Manicotti

Make-Ahead Spinach Manicotti
This is my favorite recipe when company's coming. It's prepared the night before, plus the manicotti is stuffed uncooked, making it even more convenient.
6-8 ServingsPrep: 20 min. + chilling Bake: 40 min.

Ingredients

  • 1 carton (15 ounces) ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 3/4 cup shredded Parmesan cheese, divided
  • 1 egg
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 7 cups spaghetti sauce
  • 1-1/2 cups water
  • 1 package (8 ounces) manicotti shells

Directions

  • In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup
  • Parmesan, egg, parsley, onion powder, pepper and garlic powder.
  • Combine spaghetti sauce and water; spread 1 cup sauce in an
  • ungreased 13-in. x 9-in. baking dish.
  • Stuff uncooked manicotti with spinach mixture; arrange over sauce.
  • Pour remaining sauce over manicotti. Sprinkle with remaining
  • mozzarella and Parmesan. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
© Taste of Home 2012

2 of 2

Make-Ahead Spinach Manicotti (continued)

Directions (continued)

  • uncovered, at 350° for 40-50 minutes or until heated through.
  • Yield: 6-8 servings.
Nutrition Facts: 1 serving (2 each) equals 363 calories, 16 g fat (8 g saturated fat), 68 mg cholesterol, 822 mg sodium, 35 g carbohydrate, 4 g fiber, 22 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2012