I love this dish!! First of all, you do NOT cook the manicotti shells. How great is that?? Plus, you can stuff a bunch of shells and put them in freezer bags without any sauce and freeze them. Then just pull out what you need and throw some sauce over them in a pan. Let them sit in the fridge for the day and then bake in the evening. Easy, peasy. :) I successfully froze a bunch of these and finished them off two months later. They were still great.
Here is the regular recipe if you are making a pan of manicotti and not bothering with freezing any. This has always been a hit. Enjoy!!
Make-Ahead Spinach Manicotti
1 carton (15 oz.) ricotta cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 ½ cups shredded mozzarella, divided
¾ cup shredded Parmesan cheese, divided
1 egg
2 tsp. minced fresh parsley
½ tsp. onion powder
½ tsp. black pepper
1/8 tsp. garlic powder
2 jars (28 oz. each) spaghetti sauce (I actually make my own...but do what works for you)
1 ½ cups water
1 package (8 oz.) manicotti shells
In a large bowl, combine ricotta, spinach, 1 cup mozzarella, ¼ cup Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine the spaghetti sauce and water; spread 1 cup sauce in an ungreased 13 x 9 baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 40-50 minutes or until heated through.
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