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Make-Ahead Spinach Manicotti Recipe
Make-Ahead Spinach Manicotti Recipe photo by Taste of Home
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Make-Ahead Spinach Manicotti Recipe

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5 20 26
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When I invite people to dinner, many have started requesting this pasta bake ahead of time because it's that good. Plus, the manicotti is stuffed before it's cooked, making it even more convenient. —Christy Freeman, Central Point, Oregon
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min.
MAKES: 7 servings

Ingredients

  • 1 carton (15 ounces) whole-milk 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 large egg, lightly beaten
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 3 jars (24 ounces each) spaghetti sauce
  • 1 cup water
  • 1 package (8 ounces) manicotti shells

Nutritional Facts

2 stuffed manicotti shells: 363 calories, 16g fat (8g saturated fat), 68mg cholesterol, 822mg sodium, 35g carbohydrate (11g sugars, 4g fiber), 22g protein.

Directions

  1. In 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.
  2. 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.
  3. 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°.
    Yield: 7 servings.
Originally published as Make-Ahead Spinach Manicotti in Taste of Home February/March 1999, p31

Medium-Bodied Red Wine

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


Reviews for Make-Ahead Spinach Manicotti

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (0)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
bjsilve0 User ID: 172187 254440
Reviewed Sep. 21, 2016

"Outstanding flavor and love to be able to make them ahead of time."

MY REVIEW
kckamargo63 User ID: 7981779 240584
Reviewed Dec. 30, 2015

"We loved this manicotti. So easy to prepare too."

MY REVIEW
Busyspoons User ID: 8596080 238225
Reviewed Nov. 27, 2015

"As suggested, I used 700ml of sauce with the water added meat and mushrooms. Cooked covered for 50 minutes. Took foil off and brown lightly. Absolutely easy peasy and delicious!!! Will keep this recipe."

MY REVIEW
howiewar User ID: 8565937 237862
Reviewed Nov. 22, 2015

"Love the recipe. Very easy to prepare, and freezes well."

MY REVIEW
Srmaddox1469 User ID: 8525298 237788
Reviewed Nov. 21, 2015

"This tasted great. Only problem was apparently too much sauce. The manicotti feel apart completely. All was completely swimming in sauce. Suggestions as to what I did wrong? I think to leave out the water would help, and maybe one of the sauce? ??? Not experienced with manicotti. We liked it regardless!"

MY REVIEW
BobbysChicagoBAbe@hotmail.com User ID: 1665956 229339
Reviewed Jul. 10, 2015

"Made this for my daughter, her guy friend and myself. Hubby is on a fishing vacation. Saved this for when he wasn't home, since he doesn't care for spinach in anything except alone or creamed. Definitely gonna make this again! I only did a couple of things different. 1) I only used 1 jar of spaghetti sauce in the pan, with a second jar warmed up to ladle over if anyone wanted more sauce. 2) I didn't think about making this the day before, so I couldn't let it sit overnight. Rather, I let it sit in the frig for a couple of hours, and then left the foil on when I put it in the oven and baked for the full 50 min. Noodles were perfect! 3 )I used a vodka spaghetti sauce, since I really like that flavor spaghetti sauce. It was all perfect! Rounded it all out with garlic bread and a tossed salad. Kudos to the recipe creator!"

MY REVIEW
hkpepin User ID: 3030797 227996
Reviewed Jun. 15, 2015

"I've made this recupe a few times now and I've always loved it, both for guests, for my family, and as a freezer meal. It is time-consuming but I can't imagine a manicotti recipe that's not. However, the fact that you leave the manicotti uncooked is so helpful, particularly in stuffing. I've used a lower fat ricotta cheese and generally tend to add more garlic powder and even a little feta if I'm in the mood. A little basic and oregano are delicious too."

MY REVIEW
NancyStillman User ID: 6381604 28207
Reviewed Dec. 19, 2013

"My family love this manicotti. I have made with and without meat. So easy and great to have done ahead."

MY REVIEW
spunkygirl03 User ID: 3472414 52237
Reviewed Mar. 19, 2013

"This is my favorite recipe to make when I have too many things to do and company coming next day."

MY REVIEW
Saybeebisber User ID: 6255487 25112
Reviewed Sep. 17, 2012

"I was getting the recipe ready to give to a gal that attends my church and realized just how long I have been making this. This is a good, flavorful and tasty recipe, and because it's meatless it can save a bit on your food bill. I do cut back on the sauce by 1/4 to 1/2 of the amount. This is one recipe you never want to lose."

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