- 1 carton (15 ounces) whole-milk ricotta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1-1/2 cups 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
- 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.
- 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.
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.
Reviews forMake-Ahead Spinach Manicotti
"We've made this dozens of times! It's so easy to stuff the shells before cooking -- we put the filling in a gallon zip-lock bag and cut a corner like a pastry bag -- and really makes dinner night fast and easy when the work was done a day before. I like to substitute 1c of red wine for water in the sauce and place whole garlic cloves on top to roast. Crusty French bread is a fantastic accompaniment and one of the easiest yeast breads you will ever make. Guests arrive to the aroma of fresh baking bread and Italian spice, there are rarely leftovers."
"Love this recipe! Have made this a couple of times. Like others I omit the water and use 1.5 jars of sauce. I fill the manicotti shells using a butter knife."
"Will try but looks scrumptious"
"This was very yummy and even meat eater husband liked too. I did change a couple of things. 3 jars of spaghetti sauce as alot and I didn't have that much. I used 1 jar and 2 regular cans of tomato sauce with added Italian spices and left out the water. Worked great."
"Love it! I pretty much follow the recipe,with a bit less sauce. One tip for filling manicotti shells. Fill a sturdy plastic storage type bag or freezer bag with cheese filling and cut a hole in one corner about dime size. Twist the open section to close. easy peasy!"
"Outstanding flavor and love to be able to make them ahead of time."
"We loved this manicotti. So easy to prepare too."
"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."
"Love the recipe. Very easy to prepare, and freezes well."
"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!"