Make-Ahead Spinach Manicotti |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is my favorite recipe when company's coming. It's prepared the night before, plus the manicotti is stuffed uncooked, making it even more convenient. Ingredients:
1 carton (15 ounces) 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 |
3/4 cup shredded parmesan cheese, divided |
1 egg |
2 teaspoons minced fresh parsley |
1/2 teaspoon onion powder |
1/2 teaspoon pepper |
1/8 teaspoon garlic powder |
7 cups spaghetti sauce |
1-1/2 cups water |
1 package (8 ounces) manicotti shells |
Directions:
1. In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 13-in. x 9-in. baking dish.
2. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Yield: 6-8 servings.
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