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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 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


  • 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. Yield: 7 servings.

Nutritional 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.

Reviews for Overnight Spinach Manicotti

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ChrissyAnne User ID: 1705134 135424
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!"

karen curnes User ID: 3182416 205633
Reviewed Dec. 23, 2011

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

ChrissyAnne User ID: 1705134 95740
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."

laureenl User ID: 3327091 95689
Reviewed Jul. 26, 2010

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

CathieArms User ID: 1005649 140486
Reviewed Oct. 26, 2009

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

movnspeechGA User ID: 249584 88356
Reviewed Jan. 25, 2009

"This was GREAT!!!!!

I'll be making this again!"

helloagainxyz User ID: 810022 55729
Reviewed Sep. 25, 2008

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

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