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Overnight Spinach Manicotti Recipe

Overnight Spinach Manicotti Recipe photo by Taste of Home

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A friend gave me an awesome recipe for manicotti...and I set out to make it a little healthier. Now, whether we have company, my husband asks me to serve this. Even our 2-year-old son loves it! —Tonya Fitzgerald of West Monroe, Louisiana

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Overnight Spinach Manicotti Recipe

Prep: 10 min. + chilling Bake: 40 min.

Yield: 7 Servings

10 40 50

Ingredients

1 carton (15 ounces) reduced-fat 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
1/2 cup grated Parmesan cheese, divided
2 egg whites
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4-1/2 cups meatless spaghetti sauce
3/4 cup water
1 package (8 ounces) manicotti shells

Directions

In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13-in. x 9-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture; arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight.
Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 7 servings.

Nutritional Analysis: One serving (2 stuffed shells) equals 423 calories, 13 g fat (7 g saturated fat), 37 mg cholesterol, 1,128 mg sodium, 51 g carbohydrate, 6 g fiber, 24 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable, 1 fat.

Originally published as Overnight Spinach Manicotti in Light & Tasty August/September 2003, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Overnight Spinach Manicotti

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Reviewed on Mar. 28, 2012 by ChrissyAnne

I make this all the flippin time....it's AWESOME! I double or triple the recipe and pop on a DVD while stuffing all the shells. It's great to fill up the freezer with the extra trays. If you do this, just don't add cheese on top until you defrost it for cooking. Enjoy!

Reviewed on Dec. 23, 2011 by karen curnes

This recipe is so good. The whole family loved it and we are having it for Christmas Eve dinner.