MAKE-AHEAD MANICOTTI

Make-Ahead Manicotti image

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!

Provided by Sandir

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 6

Number Of Ingredients 10

Previous Next

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 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, Sodium 1057.8 mg, Sugar 18.4 g