Make-Ahead Manicotti recipe

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Ingredients

1 pint ricotta cheese
2 eggs
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 ½ tablespoons white sugar
⅛ teaspoon salt
¼ teaspoon ground black pepper
12 manicotti shells
1 (32 ounce) jar spaghetti sauce

Nutrition Info

506.6 calories
carbohydrate: 55.8 g
cholesterol: 112.3 mg
fat: 19.1 g
fiber: 6.4 g
protein: 28.8 g
saturatedFat: 9.5 g
servingSize: -
sodium: 1057.8 mg
sugar: 18.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.

  2. Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.

  3. Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.

Recipe Yield

6 servings

Recipe Note

I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!

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