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

Make-Ahead Spinach Manicotti Recipe

Publisher Photo
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.
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 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

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.

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

Nutritional 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.

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
   (19)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (0)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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."

MY REVIEW
Reviewed Apr. 7, 2012

"Not very flavorful. I was hoping for a better flavor with the cheese, but this didn't have it, which was surprising."

MY REVIEW
Reviewed Apr. 12, 2011

"Been making this for years. I love that you make it in advance. I usually make 3 or 4 trays and yes, I do FREEZE them. I let them sit overnight in the fridge as in the directions, and whatever I don't put in the oven, goes right in to the freezer. I don't add the cheese on top of those. When taking out of the freezer, I counter-top thaw them, then sprinkle the cheese and bake."

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