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Overnight Spinach Manicotti Recipe

Overnight Spinach Manicotti Recipe

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
TOTAL TIME: Prep: 10 min. + chilling Bake: 40 min. YIELD:7 servings


  • 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


  • 1. 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.
  • 2. 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 Facts

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.

Reviews for Overnight Spinach Manicotti

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Reviewed Mar. 28, 2012

"I make this all the flippin'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 Dec. 23, 2011

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

Reviewed Jan. 13, 2011

"I have been making this recipe since 2003 and it is ALWAYS a hit. I love the 'make it the night before' convenience."

Reviewed Jul. 26, 2010

"Nice flavor, might add the remaining mozza and parm near end of cooking time next time rather than before cooking."

Reviewed Oct. 26, 2009

"Excellent recipe and super easy. Will definitely be making this many times in the future."

Reviewed Jan. 25, 2009

"This was GREAT!!!!!

I'll be making this again!"

Reviewed Sep. 25, 2008

"Thanks Tonya -- just copied recipe -- looks yummy.  Hope to try it this weekend."

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Wine Pairings

Medium-Bodied Red Wine

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