Menu
Spinach Manicotti Spinach Manicotti
Spinach Cheese Manicotti Spinach Cheese Manicotti
Make-Ahead Spinach Manicotti Make-Ahead Spinach Manicotti
Cheese Spinach Manicotti Cheese Spinach Manicotti
Spinach Chicken Manicotti Spinach Chicken Manicotti
Sausage Spinach Manicotti Sausage Spinach Manicotti
Meaty Spinach Manicotti Meaty Spinach Manicotti
Homemade Manicotti Homemade Manicotti
Cheese Manicotti Cheese Manicotti
Chicken Broccoli Manicotti Chicken Broccoli Manicotti
Manicotti Manicotti
Chicken Manicotti Chicken Manicotti
Overnight Vegetable Salad Overnight Vegetable Salad
Sausage Broccoli Manicotti Sausage Broccoli Manicotti
Pizza-Style Manicotti Pizza-Style Manicotti
Warm Spinach Salad Warm Spinach Salad
Overnight Salad Overnight Salad
Quick Ravioli & Spinach Soup Quick Ravioli & Spinach Soup
Meaty Manicotti Meaty Manicotti
Mozzarella & Spinach Breakfast Casserole Mozzarella & Spinach Breakfast Casserole

Overnight Spinach Manicotti

5 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 10 min. + chilling Bake: 40 min.

Makes

7 servings

Updated: Sep. 24, 2022
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
Overnight Spinach Manicotti
Overnight Spinach Manicotti Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 large 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

Directions

  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 13x9-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.

Nutrition Facts

2 each: 423 calories, 13g fat (7g saturated fat), 37mg cholesterol, 1128mg sodium, 51g carbohydrate (0 sugars, 6g fiber), 24g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable, 1 fat.