Make-Ahead Spinach Manicotti Recipe
- 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 Eggland's Best 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
- 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, uncovered, at 350° for 40-50 minutes or until heated through. Yield: 6-8 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Make-Ahead Spinach Manicotti(12)
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This is my favorite recipe to make when I have too many things to do and company coming next day.
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.
Not very flavorful. I was hoping for a better flavor with the cheese, but this didn't have it, which was surprising.
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.
I was disappointed because I found the manicotti to be very bland.
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