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Make-Ahead Spinach Manicotti

Total Time

Prep: 20 min. + chilling Bake: 40 min.

Makes

7 servings

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
Make-Ahead Spinach Manicotti Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. In a large bowl, mix ricotta, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley and seasonings. In another 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°.

Nutrition Facts

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

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